Found Description
Salary: 80,000 to 90,000 annually (to be negotiated).
Hours: 35 to 40 hours per week.
Employment: Permanent, full‑time.
Work location: Physical workplace – remote work is not available.
Responsibilities
The manager is responsible for recipe creation, menu planning, procurement, staff supervision, and kitchen operations.
Tasks
- Estimate amounts and costs of food items and supplies.
- Maintain records of food costs, consumption, sales, and inventory.
- Analyze operating costs and other data.
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers.
- Create recent recipes.
- Instruct cooks in preparation, cooking, garnishing and presentation of food.
- Prepare and cook complete meals and specialty foods for events such as banquets.
- Supervise cooks and other kitchen staff.
- Prepare and cook food on a regular basis, or for special guests or fun...