- Orlando, Florida, United States
- On-site
- 3+ years
Lead daily kitchen operations, oversee line cooks and support staff, maintain food quality, sanitation, and inventory for the restaurant and lounge.
Responsibilities
- Plan, prep, and set up menu items and specials
- Maintain organization, cleanliness and sanitation of work areas
- Work the line and oversee line cooks, stewards, and support roles
- Oversee all food preparation for the restaurant, lounge, and support areas
- Report to the chef de cuisine and executive sous chef