Assists in the direct supervision of culinary staff, food
production, scheduling, training, maintaining quality standards and
food cost control so as to create quality food products.
-Oversees and manages food preparation for a specific area of the
kitchen (i.e. restaurant line, banquets, shifts). Supervises and
ensures production of consistently high quality food.
-Adheres to established control procedures for cost and quality
such as food production charts, par inventories, standardized
recipes, use records, food costing sheets, etc. Ensures that all
recipes are followed and prepared on a consistent basis.
-Monitors and checks the maintenance of all kitchen equipment
-Maintains and directs a quality sanitation program.
-Maintains and implements daily food prep lists.
-Assists Executive Chef with the ordering of all food products.
-Assigns duties to associates for efficient operation of the
-Maintains and evaluates existing food concepts. Assists in the
development of new food concepts.
-Assists in the achievement of budgetary objectives for the Food
and Beverage Department.
-Process requisitions for supplies quickly and accurately.
-Trains and supervises associates in the proper preparation of menu
items and operation of equipment. Assists in developing ongoing
-Ensures proper receiving, storage (including temperature setting)
and rotations of food products so as to comply with health
-Assists the Manager in interviewing, hiring, training, planning,
assigning, and directing work, evaluating performance, rewarding,
and disciplining associates: addressing complaints and resolving
-Assists in the management of department members that may include,
but is not limited to: Cooks, Stewards.
-Regular and reliable attendance.
-Incorporates safe work practices in job performance.
Certificate from college, technical school or accredited facility;
or three to six months related experience and/or training; or
equivalent combination and experience.
Frequently stands and walks; uses hands; talks or hears. Regularly
reaches with hands and arms, tastes or smells. Occasionally sits
and stoops, kneels crawls or crouches. Frequently lifts up to 25
pounds and occasionally lifts up to 100 pounds.
Occasionally works in wet or humid conditions (non-weather); may
come into contact with toxic or caustic chemicals. Occasionally
works in extreme cold or heat (non-weather); may work in outdoor
weather conditions. Noise level is moderate.
Food Safety and Sanitation Training
Job Knowledge, Skill, and Ability Preferences:
-Ability to read and speak English may be required in order to
perform the duties of the job (e.g. the associates may be required
to communicate with English speaking customers or co-workers, the
manuals for the equipment the associates may use are in
-Knowledge of accepted sanitation standards and applicable health
This job description is not an exclusive or exhaustive list of all
job functions that an associate in this position may be asked to
perform from time to time.
Salary: $68,000 annually