SUMMARY:   Supervises and coordinates activities of cooks and other workers engaged in preparing and cooking food.  Reports to the Chef and assumes responsibility for the kitchen in absence of Chef.

ESSENTIAL DUTIES AND RESPONSIBILITIES:  Primary duties and responsibilities include, but are not limited to the following.

• Adheres to and embraces company Food & Beverage mandated menu and purchasing programs.
• In the absence of the Chef, plans, supervises and executes all banquet functions in conjunction with the operations and sales staff including supervision of the preparation and service of food and refreshments, as well as clean-up.
• Estimates food consumption and assists with making purchases as appropriate from the company-specified food program.
• Partners with Chef or General Manager to address and resolve disciplinary issues as appropriate.
• Fosters a team work environment.
• In the absence of the Chef, supervises cooks and oversees the preparation, portioning, garnishing and storage of food.
• Assists in cooking and preparing food as necessary.
• Maintains kitchen and storage facilities in sanitary condition.
• Ensures that product quality, freshness and presentation always meet company standards.
• Assists Chef with managing all kitchen equipment maintenance as well as local Department of Health (DOH) regulations by conducting sanitation audits. Reports critical issues to General Manager.
• Proactively ensures that a clean, safe environment is maintained at all times.
• Must be able to coordinate staff and resources in a high volume environment.
• Must become certified in the company specified alcohol service program within 14 days of employment and the company specified food safety program within 30 days of employment.