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Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
Job Responsibility:
Manage daily kitchen operations
Lead kitchen staff and manage all food related functions
Ensure compliance with Food & Beverage policies and standards
Estimate daily production needs
Prepare and cook foods
Develop new applications and ideas
Create decorative food displays
Maintain purchasing, receiving and food storage standards
Ensure food handling and sanitation compliance
Supervise and coordinate activities of cooks
Provide exceptional customer service
Handle guest problems and complaints
Train employees in safety procedures
Conduct performance appraisals
Requirements:
High school diploma or GED
4 years experience in culinary, food and beverage, or related professional area
OR 2-year degree from accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in culinary, food and beverage, or related professional area
Experience managing kitchen shift operations
Knowledge of Food & Beverage policies, standards and procedures
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