Kitchen Manager

The Sous Chef works closely with the Restaurant General Manager and under the guidance of the Executive Chef in all aspects of managing the daily production of show centric 4-course dinners for 300 guests and pre and post show crew meal for 65. This position encompasses daily kitchen operations, ordering, tracking and inventory of product from multiple vendors, overseeing kitchen staff, as well as maintaining high standards of quality, timeliness and consistency in execution of fine dining in a live, fast paced theatrical environment.



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