Scope. Partner with the Executive Chef to direct and coordinate activities of the culinary department, lead the culinary team, maintain established operational standards. In addition, may have responsibility for a specific department such as Banquets or a la carte service. Primary Responsibilities. 1. Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. 2. Responsible for selection, de...
Ensures all dishes, glassware, utensils, pots and pans are cleaned and sanitized. Essential Functions. 1. Operates dish machine to wash dishes, glassware, utensils, pots and pans. 2. Maintains appropriate temperatures and soap levels. 3. Hand washes dishes, glassware, utensils, pots and pans when necessary. 4. Assists with maintaining preparation and service areas in a sanitary condition. 5. Empties trash and moves to dump site. 6. Complies with ...
Supervises, trains and monitors the performance of assigned banquet staff, ensuring that all procedures are completed to department and location standards. Essential Functions. 1. Maintains complete knowledge of service requirements for assigned function and communicates expectations and to banquet staff. 2. Supervisors banquet staff. ensures quality service is provided to guests. 3. Greets guests upon arrival and assist in seating as required by...
