Responsibilities

• Assist Chef in the hiring, training and supervising of all kitchen staff
• Assist Chef with purchasing of food or equipment for the Food and Beverage Departments
• Assist Chef with controlling food cost
• Assist Chef with weekly menu updates and any changes in the restaurant and banquet menus
• Maintain a safe, clean and organized kitchen
• Ensure that all food is properly stored and labeled
• Maintain and oversee all cooking temperatures and all cooling temperatures
• Assist Line Employees in the service of restaurant and banquets
• Monitor Line Employees with their daily set-up for breakfast, lunch and dinner services
• Assist employees at any given time with set up and service per need
• Remain in constant communication with the dining room managers on daily activities of the kitchen
• The length of time of these tasks may vary from day to day and task to task.
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