ESSENTIAL DUTIES AND RESPONSIBILITIES

Primary duties and responsibilities include, but are not limited to, the following:

Supervise production of all butchering, sauce, vegetable and garnish production.
Ensure good turnover of products by practicing and maintaining proper rotation.
Requisitions materials as needed and ensures equipment is maintained and available for use.
Monitor team member performance, product quality and production flow. Foster improvements where needed.
Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs.
Create team member schedules and direct in proper job functions including guest interaction.
Audit food storeroom items for quality and consistency, food cost and revenues. Enforce daily sanitation, hand washing and safety codes.
Make constant contact with both internal and external customers to provide optimal guest service. This includes contact with various departments in an effort to provide/obtain pertinent information needed to ensure proper guest service is provided.
Analyze feedback from customers, make judgments and take action to implement suggestions for improvement.
Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and offer assistance to provide guest satisfaction.

KNOWLEDGE/SKILLS/ABILITIES

EDUCATION and/or EXPERIENCE

Minimum 3 years culinary experience in a high volume restaurant is required.
Culinary 2-4 year degree is preferred or any combination of education, training, or experience that provides the required knowledge, skills, and abilities.