- Assist Chef in the hiring, training and supervising of all kitchen staff
- Assist Chef with purchasing of food or equipment for the Food and Beverage Departments
- Assist Chef with controlling food cost
- Assist Chef with weekly menu updates and any changes in the restaurant and banquet menus
- Maintain a safe, clean and organized kitchen
- Ensure that all food is properly stored and labeled
- Maintain and oversee all cooking temperatures and all cooling temperatures
- Assist Line Employees in the service of restaurant and banquets
- Monitor Line Employees with their daily set-up for breakfast, lunch and dinner services
- Assist employees at any given time with set up and service per need
- Remain in constant communication with the dining room managers on daily activities of the kitchen
The length of time of these tasks may vary from day to day and task to task.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the Hotel.
In addition, attendance at all scheduled training sessions and meetings is required.
