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SUMMARY: Manages kitchen efficiently and in a cost effective manner. Responsible for food and labor cost control in cooperation with Executive Chef.
Supervisory Responsibilities: Supervises kitchen staff in own area of responsibility and all other kitchen staff in the absence of senior chefs.
DUTIES: Responsible for all kitchen personnel when senior chefs are unavailable. Ensures that all cooking/food prep areas meet health sanitation standards and good sanitary practices are in use in the kitchen. Provides input to Chef and Executive Chef on procedures and operations and makes recommendations. Assists in planning daily (employee) meals and special foods. Ensures all products are of high quality and conforms to standards. Responsible for cost control in food, recipes and labor. Assists in preparing menu specials and recipes. Ensures proper level of inventory and proper inventory purchasing. Prepares daily/weekly prep and cleaning list for staff.
QUALIFICATIONS: High School diploma or GED required. Serv Safe Certification required within six months. Certification from accredited culinary program with one to three years' experience in supervising Kitchen Staff. Additional two years of supervisory culinary experience may be substituted for certification.
|Address||15347 Suquamish Way Northeast, Suquamish, WA, 98392 View map|