Garde Manger Junior Sous Chef
Core
Managing culinary department operations, staffing, and budgeting to ensure quality product delivery and guest satisfaction.
Role type
Junior Sous Chef / Culinary Department Manager
Builds
Culinary operations and service delivery for hotel guests
Domain
Hospitality / Food Service Management
Deliverable
client delivery
Required skills
supervisory experience, food service operations administration, labor management, inventory control, budget management, staff training and scheduling, performance evaluation
Preferred skills
Associate of Science degree in Hospitality or Food Service Management
Technologies
None stated
Responsibilities
Plan, organize, direct, and coordinate all culinary activities; supervise kitchen activities to ensure quality production; manage staffing, training, and scheduling; control labor costs and inventory; communicate with Executive Chef or Sous Chef; conduct departmental meetings; evaluate employee performance and provide coaching
Seniority
Junior, supervisory IC