Assign, in detail, specific duties to all employees for efficient operation of the kitchen.
Visually inspect, select, and use only the freshest fruits, vegetables, meats, fish, fowl and
other food products of the highest standard in the preparation of menu items.
Ensure proper receiving, storage (including temperature setting) and rotation of food
products to comply with health department regulations.
Work with minimal supervision, assist with employee training, station shift duties and
menu development.
Select, train and motivate staff. Work cohesively with co-workers as part of the team.
Work all stations on the line.
Must be able to prioritize and organize.
Must be able to assess and solve employee and/or departmental situations. Must be a
clear thinker, remaining calm and resolving problems using good judgment.
Ability to perform job functions with attention to detail, speed and accuracy.
Due to the cyclical nature of the hospitality industry, employees may be required to work
varying schedules to reflect the business needs of the hotel. In addition, attendance at all
scheduled training sessions and meetings is required.
Supervise daily cleaning of walk-in and reach-in boxes for safety reasons.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Maintain and strictly abide by state sanitation/health regulations and company policies.
Report any equipment in need of repair to chef and engineering for service.
Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings.
Maintain complete knowledge of and comply with all company policies/service
procedures/standards. Maintain confidentiality of company information and data.
Always maintain positive guest relations.
Ensure that assigned staff has reported to work; document any late or absent employees.
Have a comprehensive working knowledge of company invoice tracking, labor tracking,
schedule preparation, food cost management, labor cost management, inventory control
and hiring/counseling/termination policies.