The Kitchen Manager requires prior hotel, restaurant, kitchen supervisory/managerial experience. The  Knowledge of menu development, marketing, cost and wage control, comprehensive knowledge of food products, standard recipes and proper preparation; ability to analyze, forecast data and make judgments to ensure proper payroll and production control; caliber to supervise staff and accomplish goals on a timely basis: and ability to conduct meetings, menu briefings and maintain open communication lines.

The additional responsibilities include all duties which ensure maximum cleanliness, as well as purchasing, requisitioning, and storage of all food items, cleaning supplies and paper products. Ensuring hygienic, safe quality food products and complete guest satisfaction.