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Accountable for overall success of daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining operating budget. Supervises all kitchen areas to ensure consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports.
Job Responsibility:
Manage kitchen shift operations
Ensure compliance with Food & Beverage policies
Estimate daily production needs
Assist Executive Chef with kitchen operations
Prepare and cook foods
Develop new applications and presentations
Maintain purchasing and food storage standards
Ensure food handling and sanitation compliance
Supervise and coordinate activities of cooks
Lead shifts while preparing food items
Provide exceptional customer service
Handle guest problems and complaints
Achieve culinary goals
Train employees in safety procedures
Conduct human resource activities
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
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