•  Assist EC with scheduling culinary and stewarding staff.
•  Training new hires on the following items, but not limited to: proper procedures, techniques, preparations, proper storage, health department requirements, menu item production, hotel policies and procedures.
• Day-to-day management of culinary and stewarding staff.
• Mintaining positive morale and culture.
• Reporting any and all employee / HR related issues to EC, including but not limited to: injuries and incidents, and violations of company policies.
• Ensuring opening and closing procedures are being carried out on a daily basis.
• Ensuring the working environment is safe and reporting any unsafe conditions to EC, GM or Head of Engineering.
• Ensuring that employees are working their scheduled shifts, minimizing OT (unless approved by EC), and minimizing break violations.
• Managing productivity by assigning tasks, and reasonable amounts of time are being spent on specific projects.
• Having an awareness of upcoming events, and planning greater than just day to day.
• Hands on with PPX guests, ensuring mistakes are not being made.
• Attending regularly scheduled BOH manager, hotel manager, pre-shift and BEO meetings.

• Checking in orders, ensuring quality and quantities are accurate and of appropriate standards.
• Proper product rotation and storage.
• Monitoring product levels and preparation shelf life to reduce waste and have great quality prepared items.
• Ensuring that all equipment is functioning properly, refrigeration temperatures are within health department guidelines, and that equipment is clean.
• Daily line checks to make sure necessary items are in place and are within standards of quality.
• Assisting EC with product ordering, and managing appropriate inventory levels.
• Having a deep understanding of ingredients used, recipes, dishes, and the cuisine’s brand.
• Being able to accommodate special guest needs, dishes, dietary restrictions, etc…
• Contributing creatively through specials, quarterly menu changes, and product utilization.
• Ensuring that food safety and sanitation standards are being met.

 Assist EC with monthly physical inventories or as required.

 Supporting financial goals: food cost, labor cost and controllable expenses.

 Having an awareness of pricing, invoice reviewing and assisting EC with invoice coding.

 An awareness of portion sizes, both weighed as well as observed dishes.