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Manages the daily kitchen utility operations including dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen associates not actively engaged in cooking. Strives to continually improve guest and associate satisfaction while maintaining the operating budget.
Job Responsibility:
Manages daily kitchen utility operations
Supervises kitchen associates not actively engaged in cooking
Orders and manages necessary supplies
Schedules events, programs, and activities
Monitors inflow of ordered materials
Assists with dish room equipment repair and maintenance
Conducts china, glass and silver inventories
Control inventories of food, equipment, smallware, and liquor
Coordinates banquet plating and food running
Enforces proper breakdown procedures for banquets, restaurants, room service and associate cafeteria
Ensures compliance with Food & Beverage policies and applicable laws
Inspects supplies, equipment, and work areas
Manages all equipment, china, glass and silver
Operates and maintains all department equipment
Performs duties of utility associates as necessary
Purchases appropriate supplies and manage inventories
Supervises dish room shift operations
Implements brand's Safety Standards
Requirements:
High school diploma or GED
4 years experience in procurement, food and beverage, culinary, or related professional area
OR 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major
2 years experience in procurement, food and beverage, culinary, or related professional area
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