Essential Duties and Responsibilities
- Plan menus and assist with menu pricing taking into consideration customer needs, marketing conditions, popularity of various
dishes, holidays, costs, and a wide variety of other factors
- Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food production is economical
and technically correct.
- Develop recipes and techniques for food preparation and presentation, which help to assure consistently high quality and to
minimize food costs. Exercise portion control over all items served.
- Approve the requisition of products and other necessary food supplies.
- Ensure sanitation and cleanliness standards are maintained throughout the kitchen areas at all times.
- Establish controls and monitor kitchen activities to minimize food and supply waste and theft.
- Train food preparation employees regarding safety, sanitation and accident prevention principles.
- Prepare all necessary data for the budget; project annual food and labor costs. Monitor actual financial results and take
corrective action where necessary to help assure that financial goals are met.
- Consult with the banquet committee about food production aspects of special events being planned.
- Cook or directly supervise the cooking of items that require skillful preparation.
- Evaluate raw food products and monitor the quality of prepared foods to assure that applicable standards are consistently
attained.
- Plan and manage the employee meal program.
- Manage employee activities for kitchen staff members, including but not limited to, personnel recruitment and selection,
performance evaluations, training, compensation, discipline and termination, etc.
- Maintain knowledge of current and projected industry developments through continuous attention of industry periodicals and
participation in relevant trade associations and organizations.
- Assure the efficient and timely submission of all required operational, financial. budgetary and related reports.
