chef kitchen manager

Gulf Overseas HR Consultancy

<p>We are seeking a skilled and experienced <b>Sous Chef</b> to support the Head Chef in managing kitchen operations, maintaining food quality, and leading the culinary team.</p><p>Responsibilities</p><ul><li>Assist the Head Chef in the daily management of kitchen operations.</li><li>Supervise and support kitchen staff during food preparation and service.</li><li>Ensure food quality, consistency, and presentation meet company standards.</li><li>Maintain hygiene, sanitation, and food safety standards at all times.</li><li>Minimum <b>5 years of culinary experience</b>, including <b>2 years as a Sous Chef</b>.</li><li>Strong knowledge of food preparation, kitchen operations, and food safety standards.</li><li>Leadership and team management skills.</li><li>Ability to work in a fast-paced environment and under pressure.</li><li>Knowledge of inventory control and cost management.</li><li>Previous experience in <b>Qatar or the GCC</b> is preferred.</li></ul><p>Work Location: In person</p>

Sous Chef

Jumeirah Group

<div><div>Sous Chef - Main Kitchen - Jumeirah Gulf of Bahrain Resort &amp; Spa - (2600001L)</div><div></div><div><p><b><br>
About Jumeirah</b></p><p>
Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates a portfolio of 29 exceptional properties across 11 countries in the Middle East, Europe, Asia, and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and since then the brand has become known for its distinguished beachfront resorts, esteemed city hotels, and exclusive branded residences. Jumeirah is synonymous with Arabian luxury hospitality and the ability to craft distinctive, purposeful experiences for the world&rsquo;s most discerning travellers.</p><p></p><p><b><br>
About Jumeirah Gulf of Bahrain</b></p><p>
Located on the pristine beaches of Bahrain&rsquo;s West Coast, the resort features stunning ocean views, verdant greenery, and meandering waterways with modern, spacious rooms and suites as well as an exclusive Gulf Summer House, located directly on the beach. Guests can enjoy a variety of water sports activities, the resort&rsquo;s five pools, and book treatments at Jumeirah&rsquo;s signature Talise Spa.</p><p><b>
About the Job:</b></p><p>
We are currently seeking for a <b><i>Sous Chef</i></b> - <b><i>Main Kitchen</i></b> to join Jumeirah Gulf of Bahrain! You will support in ensuring smooth and efficient operation at the front office.</p><p><b>
Experience: </b>5 - 8 years in a similar role within the luxury industry.</p><p><b>
Essential</b>: Bachelor&rsquo;s Degree in Hospitality, Culinary, Food &amp; Beverage or another relevant field.</p><p><b>
Purpose:</b></p><p>
You will be assisting the Executive Sous Chef to set standards and maintain them to the Jumeirah Standards.</p><p>
Your main responsibilities are:</p><ul><li>
Establish Culinary Standards for the specialty of each kitchen which includes banqueting that caters to a number of guests.</li><li>
Plan menus and compile recipes for food tasting to be approved by the Executive Sous Chef.</li><li>
Inspect twice daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health and Safety regulations as discussed further in this book.</li><li>
Check any spoilage and ensure regular turnover of food items and inform the Executive Sous Chef.</li><li>
Check on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.</li><li>
During service periods, to personally run the hot plate and assist when needed and to ensure that the presentation as well as quality of the food is in accordance with the established standards.</li><li>
Conducts training and thorough briefing on the correct usage of kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen colleagues.</li></ul><p><b>
About the Benefits:</b></p><ul><li>We offer an attractive tax-free salary, paid in Bahraini Dinar (BHD), the local currency of Bahrain</li><li>Supportive and inclusive work environment</li><li>Access to Learning &amp; Development programmers and clear career pathways</li><li>Opportunities for internal mobility within our global network</li><li>Colleague discounts on food, beverage, and hotel stays worldwide</li><li>Health care and insurance benefits</li><li>Locally competitive salary and incentive structure</li><li>Locally relevant benefits as determined by the property</li></ul><div><br>
</div></div><div>
Primary Location: Bahrain-Manama</div><div>
Job: Culinary</div><div>
Organization: MEASA Region [Main]</div><div>
Job Posting: Jun 22, 2026, 9:13:55 AM</div></div>

Sous Chef - Main Kitchen - Jumeirah Gulf of Bahrain Resort & Spa

Coury Hospitality

Why Work at Hotel Carmichael?
<br>At Hotel Carmichael, Autograph Collection, we set the stage for luxury, artistry, and world-class hospitality in Carmel’s vibrant city center. Featuring 122 elegantly appointed guest rooms, the stunning Feinstein’s Cabaret, and the upscale dining experience of Vivante, our hotel is a destination for refined comfort and unforgettable experiences. Curators at Hotel Carmichael are part of a passionate, service-driven team, bringing elegance, culture, and personalized hospitality to every guest.
<br><br>
EXECUTIVE SOUS CHEF
<br><b>Reports to:</b> Executive Chef
<br><b>Directs:</b> Line Level Culinary Stewards
<br><b>Status:</b> Exempt
<br><br>
<b>SUMMARY:</b><br>
Assist Executive Chef and replace in her absence. Responsible for the consistent preparation of innovative and creative cuisine of the highest quality. Manage kitchen and culinary personnel, coordinate purchase of food, develop menus, and maintain approved food and labor costs.
<br><br>
<b>RESPONSIBILITIES:</b><br>
<ul>
<li>Position will be responsible for the kitchen in Executive Chef's absence. Support senior leadership by developing and assuming key management responsibilities.</li>
<li>Assume the role of liaison between all departments within the culinary division and all other hotel departments.</li>
<li>Supervise departmental performance and provide them council as to the preparation and cooking of various food items. Ensures all products are prepared in a consistent manner and meet departmental appearance/quality standards.</li>
<li>Teach Cooks preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.</li>
<li>Manage hourly kitchen employees through hiring, scheduling, payroll, training, coaching, and evaluating.</li>
<li>Train and update kitchen employees with regard to all applicable policies and procedures.</li>
<li>Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control.</li>
<li>Discuss daily food cost reports with key kitchen and F&B staff.</li>
<li>Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage.</li>
<li>Troubleshoot unexpected or unusual situations in the kitchens.</li>
<li>Frequently review finished products for quality prior to leaving kitchens.</li>
<li>Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment. Responsible for hygiene, safety and sanitary conditions for back-of-the-house.</li>
<li>Follows and enforces all applicable safety procedures specified for kitchen and food services areas.</li>
<li>Organize and facilitate departmental meetings, training and goals setting.</li>
<li>Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.</li>
<li>Displays an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff.</li>
<li>Remains at all times appropriately groomed per company grooming standards and wears the uniform provided.</li>
</ul>
QUALIFICATIONS & ATTRIBUTES
<br><ul>
<li>Proficient in the English language (bilingual a plus – Spanish)</li>
<li>Must be able to: Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar.</li>
<li>Culinary education and/or appropriate level of on the job training and hotel culinary experience</li>
<li>At least 3 years high-volume cooking experience</li>
<li>In-depth skills and knowledge of all kitchen operations</li>
<li>Proficient in general computer knowledge</li>
<li>A true desire to exceed guest expectations in a fast-paced customer service environment</li>
<li>Capable of producing a consistent product in a timely manner</li>
<li>Strong leadership, organizational, interpersonal and communication skills involved in culinary training.</li>
<li>Self-starter who brings solutions and new ideas.</li>
</ul>
<b>PYSICAL DEMANDS:</b><br>
<ul>
<li>Ability to work from a standing position for extended periods of time.</li>
<li>Ability to perform reaching, stooping and/or crouching motions repeatedly.</li>
<li>Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation.</li>
<li>Visual abilities (closeness and depth perception) to ensure quality food preparation and personal safety with various types of equipment.</li>
<li>Must have the sense of smell and taste needed to ensure quality food preparation.</li>
</ul>
<b>WORK ENVIORMENT:</b><br>
While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floor may be slippery and wet. Hot liquids in large containers are moved and must be carefully transported. The noise level in the work environment is usually loud.
<br><br>
<b>REQUIRED PERSONAL PROTECTIVE EQUIPMENT:</b><br>
Closed toe, non-canvas and non-skid soled shoes.

Hotel Carmichael- Chef, Executive Sous

The Townsend Hotel

<div></div><div><div>RESPONSIBILITES:</div><ul><li><div><br>
Assist in daily special and menu development.</div></li><li><div><br>
Attend pre-shift briefings with the FOH staff and managers.</div></li><li><div><br>
Check and requisition a produce items that are needed for the day and following days business.</div></li><li><div><br>
Control the production/waste, ensure that foods are labeled, dated and rotated (NO EXCEPTIONS)</div></li><li><div><br>
Ensure that the stewarding department is stocked with the necessary equipment to carry out their jobs.</div></li><li><div><br>
Ensure that you have a copy of the reservation sheet from the Hostess before the start of service.</div></li><li><div><br>
Expedite lunch and/or dinner service as needed.</div></li><li><div><br>
Hold a start of the day shift meeting with their respective employees to go over the previous day&rsquo;s business and the forth-coming days requirements or special requests.</div></li><li><div><br>
Inspect the cooler and stations daily to ensure that all sanitation, storage procedures are being adhered to.</div></li><li><div><br>
Inspect the line to ensure that the proper mise en place is on hand before the start of service, coach employees that do not meet the required standards.</div></li><li><div><br>
Insure that all recipes are current to menu items and are all being followed in weights and methods of preparation.</div></li><li><div><br>
Meets daily with Executive Chef and Chef de Cuisine to discuss the daily business needs.</div></li><li><div><br>
Reports broken or malfunctioning equipment to Executive Chef, or in his/her absence, to Engineering department.</div></li><li><div><br>
Responsible for reporting to the logbook the notable aspects of the shift.</div></li></ul><div></div><div><div><br>
BENEFITS</div></div><div><div><br>
Success Coach every Thursday</div></div><div><div><br>
Fifty percent off your restaurant bill for up to six guests</div></div><div><div><br>
401 (k)</div></div><div><div><br>
Discounted Bus Passes</div></div><div><div><br>
Free meals during shift</div></div><div><div><br>
PTO Program</div></div><div><div><br>
 &amp; so much more!</div></div><div></div><div><div><div><br>
SKILLS:</div></div><ul><li><div><br>
2-3 years of experience in a line cook position preferred.</div></li><li><div><br>
Culinary Degree preferred.</div></li><li><div><br>
High school graduate.</div></li><li><div><br>
Requires ability to communicate professionally with co-workers and guests.</div></li><li><div><br>
Requires knowledge of food production, storage/handling techniques, and commercial use culinary equipment.</div></li></ul></div><div></div><div><div><div><div><div><br>
WORKING CONDITONS:</div></div><ul><li><div><br>
Requires ability to lift 20-50 pounds frequently; up to 100 pounds infrequently.</div></li><li><div><br>
Requires full mobility for entire duration of shift.</div></li><li><div><br>
Varying environmentally controlled temperatures from kitchen area and coolers.</div></li></ul><div><div><i><br>
The Townsend Hotel provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. All employment is decided on the basis of qualifications, merit, and business need.</i><i>This policy applies to all terms and conditions of employment.</i></div></div><div></div><div><div><i><br>
If you are interested in applying for employment with The Townsend Hotel and need assistance to apply for a posted position, please send an email to careers@townsendhotel.com or you may call us at 248-647-8640.</i></div></div></div></div></div></div>

Sous Chef - Rugby Grille

Hard Rock International

<div><p>Our team members are the key to our company&rsquo;s success, and their health and well-being, as well as that of their families, is very important to us. We offer a comprehensive benefits package that allows our team members stay healthy, plan for their future and maintain a healthy work-life balance. Benefits may vary with employment status. To see our fill list of Team Member Benefits please visit our career site: www.gotoworkhappy.com/benefits</p><p></p><p><b>
Job Description:</b></p><p><b>
POSITION SUMMARY:</b></p><p>
The incumbent in this position is responsible for properly preparing any and all foods listed on the respective menus that are to be grilled, fried, broiled, baked, boiled, braised, poached in an assigned kitchen outlet.</p><p></p><p><b>
ESSENTIAL FUNCTIONS:</b></p><p><i>
(These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position)</i></p><ul><li>
Creates an atmosphere that induces guests to make Hard Rock Casino Rockford their choice for gaming entertainment; responsible for actively building and retaining guest relations and acts as a mentor to team members to provide superior guest service.</li><li>
Prepares food that are to be grilled, fried, broiled, baked, boiled, braised, poached or prepared in the pantry; ensures that all plates or pans served are aesthetically appealing and cooked to the specifications of the customer and the chef.</li><li>
Recognizes a variety of sauces and properly places them on all entrees featured on daily menus.</li><li>
Keeps workstation neat and clean.</li><li>
Assist co-workers to ensure efficient operation of the kitchen.</li><li>
On occasion, you may perform duties for special events/ parties.</li><li>
Ensures cleanliness of working area; reports all equipment for safety failures, hazardous areas and accidents.</li><li>
Ensures the proper storing of any foods, including those from a previous function.</li><li>
Ensures that items are fully stocked, and equipment is in good working condition.</li><li>
Ensures the proper closing down of workstations.</li><li>
Assists with other duties at special events or parties and assisting where necessary to include but not limited to carving, cooking, setting up and or teardown stations or work areas or other duties as assigned.</li><li>
Attend and participate in meetings, completing follow-up as assigned.</li><li>
Perform work regularly and predictably.</li><li>
Responsible for cleaning and sanitizing work and public spaces.</li><li>
Other duties as assigned.</li></ul><p></p><p><b>
NON-ESSENTIAL JOB FUNCTIONS</b></p><ul><li>
Attend seminars when needed.</li></ul><p></p><p><b>
EDUCATION AND /OR EXPERIENCE REQUIREMENTS:</b></p><p><i>
(Related education and experience may be interchangeable on a year for year basis)</i></p><ul><li>
High School Diploma or Equivalent</li><li>
A culinary apprenticeship, an Associate&rsquo;s Degree from a culinary institution or an equivalent with some industry experience is preferred.</li></ul><p></p><p><b>
ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc.):</b></p><ul><li>
Must obtain and maintain all licenses / certifications per Federal, State, and Illinois Gaming Commission.</li><li>
Must successfully pass background check.</li><li>
Must be at least eighteen (18) years of age.</li><li>
Must be able to work holidays and weekends, as well as flexible shifts.</li></ul><p></p><p><b>
KNOWLEDGE OF:</b></p><ul><li>
Basic food preparation knowledge and line work experience.</li></ul><p></p><p><b>
ABILITY TO:</b></p><ul><li>
Be flexible to work varying shifts and time schedules as needed.</li><li>
Communicate effectively with all levels of employees and guests.</li><li>
Use all equipment associated with the position, including, but not limited to, choppers, slicers, mixers and grinders.</li></ul><p></p><p>
The above information on this description has been designed to indicate the general nature and level of work performed by team members within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of team members assigned to this job. The Team Member understands that employment with the Company is at-will and that no express and/or implied contract of employment exists unless it is in writing and signed by your Department Head. The Team Member further understands that conditions may require the Company to modify this Job Description and that the Company reserves the right to exercise its discretion to make such changes.</p><p></p><p><b>
Pay Range:</b></p><p></p>
Pay Range: $15 - $20</div>

Cook - Food Hall (Full Time)

The Craftsman Eagle River

<p><b>The Craftsman American Tavern &ndash; Eagle River, Wisconsin</b></p><p><b>Salary: $50,000 annually</b></p><p><b>Schedule Highlights</b></p><ul><li>Structured, predictable scheduling</li><li>Approximately 45&ndash;52 hours per week during peak season</li><li>Approximately 32&ndash;35 hours per week during the off-season</li><li>Four-day workweek during the off-season</li><li>Every other Sunday lunch shift (11:00 AM&ndash;5:00 PM) during the summer season</li><li>Two weeks paid time off during the off-season</li></ul><p><b>Why Eagle River?</b></p><p>Located in Wisconsin&rsquo;s Northwoods, Eagle River offers a slower pace of life with beautiful lakes, forests, trails, and year-round outdoor recreation, while still providing the amenities needed for everyday living.</p><p><b>About The Position</b></p><p>The Craftsman American Tavern is seeking a hands-on Evening Kitchen Manager / Lead Cook to join our leadership team. We are an established restaurant with a strong seasonal customer base that takes pride in quality ingredients, attention to detail, and delivering an elevated dining experience within the pub fare category.</p><p>This is not a desk-management position. The Evening Kitchen Manager / Lead Cook is the leader of our dinner service and will be actively working the grill, directing the flow of the kitchen, and ensuring every plate that leaves the window meets Craftsman standards.</p><p><b>Additional Compensation</b></p><p>If you cover a daytime line cook or grill cook shift outside of your regular management schedule, you will receive the applicable hourly wage for that shift in addition to your salary.</p><p>Job Type: Full-time</p><p>Pay: $50,000.00 per year</p>

Evening Kitchen Manager / Lead Cook

Opaa Food Management, Inc.

<div><h3 class="jobSectionHeader"><b>Position Summary</b></h3><p>
The Kitchen Manager is responsible for directing the day-to-day operation of the kitchen to ensure Opaa! standards are met and maintained, and the kitchen is compliant with all safety and health regulations.</p><p></p><p><br>
Opaa! Food Management, Inc. operates in 8 states in the Midwest. Our pay rates vary depending on state and position. <b>Please apply, and a Hiring Manager will discuss pay with you in more detail.</b></p><p></p><h3 class="jobSectionHeader"><b><br>
Functions of the Job</b></h3><h4 class="jobSectionHeader"><b>
Essential Functions Production</b></h4><ul><li>
Monitor food and food preparation to maintain quality standards for preparation, presentation, and sanitation.</li><li>
Promote customer service by investigating and resolving food quality and service complaints.</li><li>
Coordinate the preparation and daily transportation of meals going to all satellite buildings, where applicable.</li></ul><h4 class="jobSectionHeader"><b>
Supervisory</b></h4><ul><li>
Conduct daily safety and production meeting with kitchen staff.</li><li>
Demonstrate and promote Opaas Core Values of Act in the Best Interest of the Students, Schools, and Communities We Serve, Be Honest, Have a Passion to Serve Others, and Commit to Continuous Improvement. Report concerns to the DNS immediately.</li><li>
Supervise kitchen staff in all areas of production. Delegate workflow and inform DNS immediately of any personnel issues.</li><li>
Train, cross-train and certify all kitchen job stations. Be prepared to perform any kitchen function, as required.</li><li>
Ensure overall cleanliness and organization of the kitchen and storage areas.</li></ul><h4 class="jobSectionHeader"><b>
Compliance</b></h4><ul><li>
Maintain compliance with Opaa! recipes and menu plans. Obtain approval for menu changes from the DNS at least 24 hours in advance.</li><li>
Maintain strict compliance with the Opaa! Food Management, Inc. Timekeeping Policy. Report discrepancies to DNS immediately.</li><li>
Submit all hours worked by clocking in and out in ADP or by submitting an edit sheet for any missing time.</li><li>
Maintain compliance with all HACCP processes and procedures.</li><li>
Maintain compliance with HHFKA and CACFP Meal Patterns.</li><li>
Maintain compliance with all Opaa! safety processes and procedures, worker and health safety regulations, and State and Local Health Department requirements. Report unsafe working conditions and safety incidents in a timely manner.</li></ul><h4 class="jobSectionHeader"><b>
Administrative</b></h4><ul><li>
Coordinate and submit food and supply orders to Boss.</li><li>
Ensure production records are complete and accurate daily, per student grade groups.</li><li>
Oversee, take commercial/commodity physical inventory count, and input into Boss. Ensure First In First Out (FIFO) standards in storage.</li><li>
Ensure all product is properly received, counted, and discrepancies from the vendor invoice are noted on the receiving document. The invoice to be approved the day it is received.</li><li>
Enter participation counts into Boss daily.</li><li>
Ensure accurate and timely completion of all required logs.</li><li>
Perform daily tray counts and reconcile them with the district report. Ensure all meals are reimbursable.</li><li>
Maintain open lines of communication with the building principal. Conduct a weekly update meeting.</li><li>
Conduct Daily Dish meetings. Organize and use the production board to plan and monitor the flow of service.</li><li>
Attend and actively participate in all weekly Kitchen Manager meetings with DNS.</li><li>
All other duties as assigned by Opaa! Food Management.</li></ul><p></p><h3 class="jobSectionHeader"><b><br>
Physical/Visual Activities or Demands</b></h3><p>
Physical/visual activities or demands that are commonly associated with the performance of the functions of this job.</p><ul><li>
While performing the duties of this job, the employee is frequently required to stand, walk, sit, squat, climb, balance, kneel, crawl, push, pull, grasp, feel, taste, smell, talk, hear, and reach with hands and arms.</li><li>
The employee must exert over 60 pounds of force occasionally and/or be able to frequently lift, carry, push, pull, or otherwise move objects up to 25 pounds.</li><li>
Specific vision abilities required by this job include concentrated attention, depth perception, ability to bring objects into sharp focus, color vision.</li></ul><p></p><h3 class="jobSectionHeader"><b><br>
Working Conditions</b></h3><p>
Working conditions commonly associated with the performance of the functions of this job.</p><ul><li>
Inside and outside working conditions.</li><li>
Frequently works around moving mechanical parts and is frequently exposed to wet and/or humid conditions and extreme heat.</li><li>
Occasionally exposed to toxic or caustic chemicals and extreme cold.</li><li>
The noise level is usually loud.</li></ul><p></p><h3 class="jobSectionHeader"><b><br>
Position Qualifications</b></h3><p><b>
Education:</b></p><p>
High School Diploma, GED, or Relevant Experience Required</p><p><b>
Language Skills:</b></p><p>
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients and other employees of the organization.</p><p><b>
Mathematical Skills:</b></p><p>
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, commons fractions and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.</p><p><b>
Reasoning Ability:</b></p><p>
Ability to apply commonsense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.</p><p><b>
Machines, Tools, Equipment and Work Aids:</b></p><p>
Dishwasher, Steamer/Kettle, Mixer, Oven, Stove, Fryers, Slicer, Thermometers, Gauges, Knives, Box Cutters, Meal Counting Software, Desktop PCs, Calculator, Telephone, Fax, Scanner, Copier, Printer.</p><h4 class="jobSectionHeader"><b>
License(s)/Certification(s) Required: Serve Safe Certification; Additional certifications may vary by state</b></h4><p></p><p><br>
Opaa! is committed to creating a diverse environment and is proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.</p><br>
<br>
Brand: Opaa!
<br>
Address: 400 North Pennsylvania Mangum, OK - 73554
<br>
Property Description: OK0065 - Mangum Public Schools
<br>
Property Number: OK0065</div>

Kitchen Manager

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