ESSENTIAL FUNCTIONS (including, but not limited to): Ensure budgeted food percentages are achieved through effective control measures including portion controls, kitchen timing, food inventory rotation, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Supervise all line set-up, preparation and breakdown activities. Responsible for in-service delegation of tasks to line staff. Responsible for fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen and concession areas.
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