Plans and directs the overall kitchen operations including purchasing, inventory control, food production and planning menus. May require formal training and accreditation from an accredited culinary institute. Requires at least 7 years of experience working as a chef. Familiar with a variety of the field's concepts, practices, and procedures. Relies on experience and judgment to plan and accomplish goals. Performs a variety of complicated tasks. Generally manages a group of exempt and nonexempt employees. Typically reports to top management.
Openings for Hotel, Gaming, Leisure, and Travel
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