JOB OVERVIEW:

Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate

the purchase of all food and maintain menus, maintaining approved food costs and labor costs.

ESSENTIAL JOB FUNCTIONS:

1. Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.

2. train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.

3. Establish the day's priorities and assign production and preparation tasks for staff to execute.

4. create daily menu specials and receive feedback from Executive Chef.

5. Review banquet event orders and make note of any changes.

6. Communicate both verbally and in writing to provide clear directions to staff.

7. Take physical inventory of specified food items for daily inventory.

8. Requisition the day’s supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received.

9. Meet with the Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up