Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
Assist the Executive Chef in creating and testing new recipes and maintaining updated and accurate documentation and costing of all dishes prepared and sold in the food and beverage facilities.
Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and control costs.
PEOPLE
Recommend and initiate salary, disciplinary, or other staffing/human resources - related actions in accordance with company rules and policies. Alert management of potentially serious issues.
Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental cont...
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