Kitchen Manager

POSITION SUMMARY

• →Manages food production for banquet functions including menu planning and personnel supervision.
• →Manages food production for holiday buffets, Sunday brunch and other special occasions including menu development, costing and execution.
• →Assists with production of daily specials for restaurants when requested.
• →Assists in the hiring, orientation, training and on-going supervision of all employees involved with banquet food production.
• →Establishes and maintains professional standards of conduct and appearance at all times.
• →Assists / relieves the Sous Chef whenever reduced banquet volume allows.
• →Serves on the banquet function committee to assist in the planning of food-related aspects of each special event.
• →Establishes and adheres to food cost goals for banquet functions; takes corrective action as necessary to assure that financial goals are attained.
• →Performs other special, ad-hoc duties as requested by the Executive Chef.

Kitchen environment, heat and cold exposure

SPECIAL EQUIPMENT

Standard kitchen equipment