Duties and Responsibilities

• Plans menus for both the cafeterias.
• Schedules and coordinates the work of, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor costs.
• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste and has zero tolerance on theft.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Consults with the F&B Manager about food production aspects of special events being planned.
• Cooks or directly supervise the cooking of items that require skillful preparation.
• Ensures maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Evaluates food products to assure that quality standards are consistently attained.
• In conjunction with F&B management team, assists in maintaining a high level of service principles in accordance with established standards.
• Evaluates products to assure that quality, price and related goods are consistently met.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Support safe work habits and a safe working environment at all times.
• Perform other duties as directed by the management.