Role & Tasks:
- Handle all aspects of food service management including food costing, pricing, inventory management, and vendor relations management.
- Create recipes and implement with staff, menu planning, and menu design for special events Direct all aspects of back of the house operations.
- Supervise and train restaurant staff including sous chefs, line cooks and food handlers. Ensure compliance to Department of Health standards concerning raw and cooked food products as well as kitchen sanitation.