This position is responsible for performing a variety of activities to ensure the smooth and efficient operations of the restaurant kitchen and to ensure customers receive quality service and meals.
Responsible for all aspects of food production. Assist in the staffing of the kitchen. Manage portion control of food. Responsible for inventory control. Ensure proper presentation of food and quality of meals. Train and correct staff, as required, in order to ensure all staff operate at a consistent level of performance. Responsible for departmental staffing/scheduling. Develop all staff to the best of their personal capabilities. Direct staff in an efficient and forthright manner. Demonstrate personal involvement and supervision to ensure the workplace is safe for all guests and staff. Enforce all health and safety/sanitation standards. Resolve guest complaints in an efficient and courteous manner.