Accountable for overall success of the daily kitchen operations.
§ Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
§ Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility.
§ Supervises all kitchen areas to ensure a consistent, high quality product is produced.
Must ensure sanitation and food standards are achieved.
§ Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge, and employee cafeteria) and all support areas (e.g., dish room and purchasing).
Ensuring Culinary Standards and Responsibilities are Met.
§ Provides direction for menu development.
§ Monitors the quality of raw and cooked food products to ensure that standards are met.
§ Determines how food should be presented and create decorative food displays.
§ Recognizes superior quality products, presentations, and flavor.
§ Ensures compliance with food handling and sanitation standards.
§ Follows proper handling and right temperature of all food products.
§ Ensures employees maintain required food handling and sanitation certifications.
§ Maintains purchasing, receiving and food storage standards.
§ Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Local contract from October 1st 2021 to April 3rd 2022
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