General Purpose:

Assists in direct supervision of culinary staff, food production, scheduling, training, maintaining quality standards and food cost control to create quality food products.

Essential Duties: Oversees and manages food preparation for a specific area of the kitchen (i.e. restaurant line, banquets, shifts). Supervises and ensures production of consistently high-quality Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records, food costing sheets, etc. Ensures all recipes are followed and prepared on a consistent Monitors and checks the maintenance of all kitchen equipment Maintains a quality sanitation Maintains and implements daily food prep Assists Executive Chef with the ordering of all food Assigns duties to associates for efficient operation of the Maintains and evaluates existing food concepts. Assists in the development of new food Assists in the achievement of budgetary objectives for the Food and Beverage Process requisitions for supplies quickly and Promotes effective communication among the operational departments that interact with the kitchen such as Banquets, Restaurant and Snack Trains and supervises associates in the proper preparation of menu items and operation of equipment. Ensures proper receiving, storage (including temperature setting) and rotations of food products so as to comply with health department Assists the department manager in interviewing, training, planning and assigning Make recommendations when hiring, evaluating performance, rewarding, and disciplining Addresses complaints and resolves Assists in the coordination of department members that may include, but is not limited to: Cooks and Stewards. Regular and reliable Performs other duties as required Education/Experience:

Certificate from college, technical school or accredited facility; or three to six months related experience and/or training; or equivalent combination and experience.

Physical Demands:

Frequently stands and walks; uses hands; talks or hears. Regularly reaches with hands and arms, tastes or smells. Occasionally sits and stoops, kneels crawls or crouches. Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds (team lift).

Environment/Noise:

Occasionally works in wet or humid conditions (non-weather); may come into contact with toxic or caustic chemicals. Occasionally works in extreme cold or heat (non-weather); may work in outdoor weather conditions. Noise level is moderate.

Certificates/Licenses:

Food Safety and Sanitation Training or Safe Serve Manager Certificate

Job Knowledge, Skill, and Ability Preferences: Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English). Knowledge of accepted sanitation standards and applicable health

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.