Supervisory Responsibilities

Directly or indirectly supervises associates and/or supervisors. Carries out supervisory responsibilities in accordance with the organization's policies, procedures and applicable laws. Responsibilities may include but are not limited to: interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems.

Essential Job Functions

• Prepare, cook and present a variety of hot and cold food items such as meats, fowl, fish, sauces, stocks, soups, seasonings, and other dishes as assigned in accordance with established standards for quality, taste and presentation and in response to specific guest requests.
• Create or assist in the creation of specialty dishes and menu items.
• Assist in all kitchen food production as assigned.
• Prepare and set up production line and ensure proper supplies of all food items represented in menu. Supervise and manage the line and the line cooks during set up, production and break down of line, and expedite when needed.
• Control food cost by adhering to proper methods of food preparation and handling. This includes the proper storage, rotation and labeling of food and the effective use of leftover food.
• Properly operate and maintain all kitchen equipment and maintain a clean work area and coolers.
• Comply with all recipes, portion controls and product specifications. Visually inspect, select and use only the freshest fruits, vegetables, meats and other food products.
• Label, date, store and rotate all products while maintaining assigned stock levels. Control food items requested, ensuring stock is maintained without over production.
• Maintain effective communication with Kitchen and food and beverage management and service staff
• Prepare requisitions daily and comply with established storeroom and requisition procedures.