KEY RESPONSIBILITIES:
1. Ensures production and service of quality, consistent menu items that adhere to all culinary standards as set by the department
2. Supervises and oversees assigned kitchen personnel with responsibility to support the activities of hiring, scheduling, performance management, annual reviews, and initiating employee status changes
3. Trains and manages assigned staff, supervises and coordinates culinary activities
4. Oversees daily food production and meal service
5. Assists in recipe and menu development, creation of cycle menus, production forecasting, and production schedules
6. Ensures compliance with sanitation and safety requirements, ensures labeling requirements are met and compliance with allergen containment procedures
7. Maintains a safe and sanitary work environment
8. Supports all efforts to ensure the operation is managed to budget, to include food (COGS), labor costs, and operating expenses
9. Responsible for weekly inventory counts
10. Coordinates and manages special projects, which may include catering and special promotions and other responsibilities as assigned
11. Participates in management team meetings
