Ensure food quality in all outlets by overseeing preparation and managing inventory

Manage kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and carrying out disciplinary action as necessary in accordance with policies and applicable laws

Approve product quality by training staff in preparation procedures and presentation standards; observing methods of preparation; tasting and smelling prepared dishes; viewing color, texture and garnishes; verifying portion sizes and ensuring that corporate standards for food quality are consistently met

Control costs by estimating purchasing needs; using readily available and seasonal ingredients; purchasing through approved suppliers; setting standards for portion size; minimizing waste using prep sheets, proper recipes and properly trained staff

Control costs by estimating staffing needs; utilizing labor scheduling tool to adjust hourly schedules following demand patterns, budget and local labor laws

Manage and assist kitchen staff in producing food for all banquets, catered events and member dining areas

Develop menus, pricing and special food offerings by collaborating with Food and Beverage Director

Maintain a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements; instructing staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues; ensuring clean and orderly refrigerators and kitchen area

Assure smooth kitchen operation by overseeing daily product inventory, purchasing and receiving

Abide by and ensure proper execution of all Back of House Standard Operating Procedures