Job Descriptions

Responsibilities: Assist in the Administration of the department operation,Create weekly schedules for kitchen staff Assist chefs and cooks with food preparation including expediting Coordinate between Food & Beverage and Sales & Catering departments Produce and print menus per Executive Chef requests Perform all inventories to ensure that all products are accurately counted and recorded. Oversee all food orders and requisitions to maintain proper par levels in the kitchens Act as the coordination point for all activities in the office Give support to all kitchen operations as well as any FOH needs Prepare reports for the Culinary team Prepare monthly attendance sheet Organize the filing of printed reports from daily operation Prepare any paperwork required by department Organize kitchen and maintain all Serv-Safe documentation. Sanitation and safety policies are followed 100% Attend BEO and departmental meetings Requirements: BHM Degree is required

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