Manage kitchen staff on behalf of the Executive Chef/Chef by recruiting, orienting, training, assigning, and supervising production in accordance with AGC policies and applicable laws
 
Communicate Executive Chef/Chef’s 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
Estimate purchasing needs, using readily available and seasonal ingredients, purchasing through approved suppliers, setting standards for quality and quantity, minimizing waste using prep sheets, proper recipes and properly trained staff
Follow approved preparation procedures and presentation standards
Manage and assist kitchen staff in producing the food for all banquets, catered events and dining areas
 
Assist Executive Chef/Chef in coordinating and creating special food items as assigned
Maintain a clean and safe environment by implementing federal, state and local sanitation and safety requirements, instructing staff in the proper use of kitchen equipment and utensils, ensuring clean and orderly refrigerators and kitchen area, working with dishwashers on daily cleaning and safety issues
 
Assure smooth running of operations by assisting Executive Chef/Chef with daily product inventory, purchasing and receiving
When Executive Chef/Chef’s Document is not present, document and report daily personnel issues to Food and Beverage Director.