• 10% Oversees preparation and production of all hot food items
• 10 % Supervises Banquet/Cafeteria personnel and Saucier
• Supervises/set up and organization of work area with all necessary supplies and equipment
• Oversees/Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are used
• Supervises/preparation and storage of raw food products prior to final assembly of hot food items
• Ensures that all standardized recipes are followed in the preparation and assembly of cold menu items
• Assists Banquet/Cafeteria personnel with completion of all duties as needed
• Monitors plating of hot foods to ensure adherence to established plating/presentation guidelines
• Adheres to established portion control guidelines, minimizes waste
• Monitors finished product waiting for server pick up to ensure food is served promptly, notifies supervisor of any delays in service
• Ensures that a quality product is prepared and served in a timely manner
• Ensures that all Governmental Food Sanitation Standards are followed at all times
• Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently
• Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations
• Notifies Engineering of any equipment malfunction or safety hazard immediately
• Provides Steward with timely notification of need for clean dishes, pots, pans etc.
• Ensures return of soiled pots, pans and cooking utensils to pot wash area, informs Steward of any HOT items
• Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes
• Attends BEO meetings
• Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel
• Communicates daily with department employees to obtain/provide current information regarding daily activities/functions and upcoming events
• Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same
• Conducts meeting with department employees as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities
• Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental employees according to Loews Hotels standards
• Other duties as assigned

Supportive Functions and Responsibilities