SUMMARY DESCRIPTION:

Directs the efforts of assigned staff and oversees the daily operations of the kitchen food production. This includes, but is not limited to; menu planning, food specifications/testing, controlling the quality of raw and cooked food products to ensure that standards are met, product ordering, establishing standardized recipes, production/inventory management controls, ensuring food storage, preparation and dish-up procedures are done in accordance with food handling safety standards. Implement all OSHA, ServSafe and HACCP standards.

JOB REQUIREMENTS:

Must be at least 21 years of age.

Associate’s Degree in Culinary Arts or equivalent combination of education and experience required with a minimum of five (5) years of leadership experience in a Buffet Restaurant or similar environment and/or production kitchen management.

Demonstrated experience in maintaining consistent, high quality guest service levels and a proven track record of maximizing revenues while controlling labor and other operating expenses.

Minimum five (5) years’ experience of direct leadership in training staff, assigning work, and managing performance.

Experience with and knowledge of applicable regulatory reporting and compliance requirements.

Strong leadership skills and customer service orientation required.

Strong computer skills to include effective working knowledge of Microsoft Office Products. Knowledge of various hospitality information management support systems preferred.

Must be able to work flexible hours including evenings, weekends, and holidays.

Must be able to stand and walk continuously throughout shift.

Must be able to stoop, kneel, crouch, or crawl, and talk or hear.

Must be able to occasionally lift and/or move up to 75 pounds.

Must be able to work in close quarters or small rooms; occasionally exposed to hot, cold, wet and/or humid conditions.

Must be able to obtain/maintain any necessary licenses and/or certificates.

Must Be fully vaccinated.