The role
0301Accountable for overall success of the daily kitchen operations.
02Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
03Works to continually improve guest and employee satisfaction while maintaining the operating budget.
04Supervises all kitchen areas to ensure a consistent, high quality product is produced.
05Responsible for guiding and developing staff including direct reports.
06Must ensure sanitation and food standards are achieved.
07Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
08Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
09Assists Executive Chef with all kitchen operations and preparation.
10Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
11Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
12Assists in determining how food should be presented and creates decorative food displays.
13Maintains purchasing, receiving and food storage standards.
14Ensures compliance with food handling and sanitation standards.
15Performs all duties of kitchen managers and employees as necessary.
16Recognizes superior quality products, presentations and flavor.
17Ensures compliance with all applicable laws and regulations.
18Follows proper handling and right temperature of all food products.
19Operates and maintains all department equipment and reports malfunctions.
