Banquet Kitchen Executive Sous Chef
Grand Reserve at The Meritage
Grand Reserve at The Meritage is seeking a Culinary Manager to lead the banquet kitchen team, ensuring high service quality and operational efficiency. The role demands expertise in culinary operations, team leadership, and guest relations. Ideal candidates will have a culinary degree and significant supervisory experience in a hotel setting. Responsibilities include managing food preparation, maintaining cleanliness, inventory control, and optimizing profitability while exceeding guest expectations. A strong commitment to culinary excellence and service is essential. #J-18808-Ljbffr Grand Reserve at The Meritage
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