Kitchen Manager

Manages the operations of the kitchen, including accounting and finance, scheduling of workers, and organization of supplies and equipment. Trains employees working in the kitchen and others departments that contribute to the overall operations of the kitchen. Requires a high school diploma or its equivalent and 2-4 years of related experience. 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 tasks. Leads and directs the work of others. A certain degree of creativity and latitude is expected. Typically reports to top management.