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Manages the daily kitchen utility operations including dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen associates not actively engaged in cooking. Strives to continually improve guest and associate satisfaction while maintaining the operating budget.
Job Responsibility:
Manages daily kitchen utility operations
Supervises kitchen associates not actively engaged in cooking
Orders and manages necessary supplies
Schedules events, programs, and activities
Monitors inflow of ordered materials
Assists with dish room equipment repair and maintenance
Conducts china, glass and silver inventories
Coordinates banquet plating and food running
Enforces proper breakdown procedures
Ensures compliance with Food & Beverage policies and standards
Inspects supplies, equipment, and work areas
Manages all equipment, china, glass and silver
Purchases appropriate supplies and manage inventories
Supervises dish room shift operations
Implements brand's Safety Standards
Emphasizes guest satisfaction
Provides guidance and direction to subordinates
Recruits, interviews, selects, hires, and promotes associates
Trains associates in safety procedures
Requirements:
High school diploma or GED
4 years experience in procurement, food and beverage, culinary, or related professional area
OR 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major with 2 years experience in procurement, food and beverage, culinary, or related professional area
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