The Kitchen Manager/Chef & B oversees and directs daily culinary operations (Restaurant & Banquet operations), ensuring high food quality, safety, and efficiency while managing staff performance, scheduling, inventory reporting, and menu management. They report directly to the General Manager and are responsible for staffing and overseeing all kitchen staff, maintaining sanitation standards, and enhancing customer satisfaction through consistent, well-prepared dishes. Open availability needed. Full-Time. Must be available to work nights, mornings, weekends, and holidays. Responsibilities: • Staff Management: Hiring, training, scheduling, and evaluating staff, as well as managing breaks and assigning workstations. • Operational Oversight: Supervising food production (Restaurant & Banquets), ensuring compliance with food safety regulations and quality control standards. • Inventory & Purchasing: Monitoring inventory levels, ordering supplies, and managing food waste. • Menu & Costs: Assisting with menu planning, testing recipes, and controlling food/labor costs. Qualifications: • Leadership: Ability to lead by example, motivate staff, and work under pressure. • Communication: Excellent interpersonal skills to coordinate between the kitchen and front-of-house staff (Restaurant & Banquet teams). • Technical Cooking: Extensive knowledge of kitchen operations, cooking techniques, and recipe compliance. • Problem-Solving: Addressing customer complaints and resolving staff issues efficiently. • Must have a ServeSafe equivalent Certification, Food Handler license, and Allergen cert • Must have current ServeSafe Equivalent Certification, Food handler license, and Allergen certificate. Compensation: $50,000 - $58,000 yearly

• Staff Management: Hiring, training, scheduling, and evaluating staff, as well as managing breaks and assigning workstations. • Operational Oversight: Supervising food production (Restaurant & Banquets), ensuring compliance with food safety regulations and quality control standards. • Inventory & Purchasing: Monitoring inventory levels, ordering supplies, and managing food waste. • Menu & Costs: Assisting with menu planning, testing recipes, and controlling food/labor costs. • Sanitation & Maintenance: Maintaining a clean and safe kitchen, ensuring equipment is in good working order.