You will be responsible for efficiently supervising, guiding, and training kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality, and sanitation/cleanliness. Ensure the standards pertaining to storage, rotation, production, portions, quality, and appearance are followed at all times. Follow food handling guidelines. Ensure the opening and closing procedures for Station Cooks I, II, and III are completed. Efficiently expedite food from the front line during meal periods. Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs. Participate in monthly food and beverage inventory.

• Quality food production for both restaurants and banquets.
• Training and guidance for kitchen associates.
• Focus on timing, portions, food quality and sanitation.
• Participation in monthly food and beverage inventory.

• Supervisory experience in a kitchen environment.
• Knowledge of food handling guidelines and sanitation practices.
• Ability to manage inventory and supplies effectively.
• Experience with food production for restaurants and banquets.