Job Purpose:

Train, supervise and actively participate in all the food production areas of the kitchen according to hotel standards in order to create quality food products.

ESSENTIAL FUNCTIONS

·Select, train, and supervise kitchen staff in the proper preparation of menu items.

·Ensures compliance with all hotel policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations.

·Ensures proper receiving, storage (including temperature settings) and rotation of food products so as to comply with the Department of Health.

·Assigns in detail specific duties to all team members under supervision for efficient operation of kitchen.

·Prepares all pantry food items according to standard pantry recipes or, as otherwise specified by supervisor to ensure consistency of product to the guest. Requires transportation of heavy food products.

·Adhere to control procedures for cost and quality.

·Other duties as assigned.

LICENSES OR CERTIFICATES:

Food Handlers Certification required.

CPR certification preferred.