Handleand train others to clean kitchen equipment carefully and safely to preventdamage or injuries.
Monitorweekly historical business data, and use this information to prepare weeklywork schedules to ensure sufficient coverage in the kitchen to attain our foodservice standards.
Superviseoperation of the kitchen to maximize profitability, minimize legal liability,and conform to State and Local health code regulations.
Consistentlymonitor COGS through daily use of inventory control.
Inputof food purchases and the safeguarding of all recipes.
Assistwith hiring, training, and scheduling of BOH personnel.
Investigateand resolve complaints concerning food quality issues.
Enforcesanitary practices for food handling, general cleanliness, and maintenance ofkitchen and dining areas.
Maintain par-stock of food products
Complywith all health and safety regulations.
Reviewand monitor, with General Manager or other financial personnel, expenditures toensure that they conform to budget limitations.
Performother kitchen duties as assigned by General Manager.
Employment Type: FULL_TIME