Responsibilities
- Manage the culinary team as a recognized department within the venue's food and beverage operations.
- Actively supervise, coach, counsel, direct, train, and mentor employees to meet company quality standards.
- Independently initiate and authorize all employment actions, including hiring, termination, suspension, discipline, promotion, and transfer.
- Actively and independently manage all aspects of employee relations to foster a positive, harmonious, compliant, and cooperative work environment.
- Oversee the direction of the kitchen's daily activities in alignment with company policies and objectives to ensure guest satisfaction, profitability, and a positive, productive, and compliant work environment.
Compensation
Not specified
Work Arrangement
On-site — Memphis, Tennessee (AutoZone Park)
Team
Not specified
Not specified
