Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times. Follow food handling guidelines.
Ensure the opening and closing procedures for Station Cooks I, II and III are completed.
Efficiently expedite food from front line during meal periods.
Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
Participate in monthly food and beverage inventory.