ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:
Interacts effectively with the public and Team Members. Perform excellent customer service at all times.
Responsible for the staffing, training evaluating and coordination of all food production Team Members.
Ensures all specs in all recipes and food apportionment are met.
Maintains excellent kitchen hygiene conditions at all times.
Controls food and labor costs on a continual basis within approved budgetary controls.
Makes recommendations and suggestions in hiring, terminating, suspending counseling, to the Manager of the venue.
Knowledge of all State Health Department regulations and ensures all conditions and standards are met.
Maintains compliance with all regulations of health and sanitation standards as well as all applicable federal, state, local laws/ordinances; to include maintaining applicable food safety certification.
Assists in the preparation, portioning and garnishment of all foods.
Participates and presides over departmental and venue meetings facilitating the flow of pertinent information from management to Team Members.
Provides all Team Members with proper training and counseling as needed in accordance with the Company’s Policy and Procedures.
Works with various department management in resolving venue conflicts and disputes, as needed ensuring high standards of customer service and Team Member relations.
Responsible for maintaining a consistent, regular attendance record.
May be used as an usher as needed by management for events.
Any reasonable request made by management.
SUPERVISOR RESPONSIBILITIES:
Supervises all Kitchen Team Members.
Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training Team Members; planning, assigning, and directing work; appraising performance; rewarding and disciplining Team Members; addressing complaints and resolving problems.