Job Description
- Preparing meals and food to meet the specifications of guests in a timely manner
- Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
- Managing the kitchen inventory and ensuring supplies are fresh and of high quality
- Keeping the workstation and kitchen equipment clean, organized and sanitized
- Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef
- Oversees and supervises the kitchen staff.
- Assists with menu planning, inventory, and supply management.
