Manage cost controls and control expenditures
Create pricing schedules for all meals
Source high quality ingredients with a focus on local, sustainable, and organic items
Plan and create all menus with an emphasis on seasonal items and creative menu choices
Purchase and manage inventory
Enforce food quality

🎯 Requirements

High school diploma or equivalency certificate
3+ years of sous chef or culinary management experience
Degree in culinary arts
High volume production and catering experience
Proven ability to create innovative menus on a daily basis
Ability to perform under pressure

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