Summary: Leads, supervises, coordinates, and participates in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in hotel by performing the following duties.
Essential Duties and Responsibilities:
Assists with hiring, training, supervising, discipline action and schedules kitchen staff.
Assists with submitting weekly payroll information in a timely manner via payroll system.
Organizes all coolers, freezers, and dry storage areas daily
Keeps proper rotations of all food products, using FIFO method, daily.
Assists with month-end inventories.
Assists with checking prices, ordering, receiving, and putting away food coming into the company, daily.
Assists with incoming packages for other departments as needed.
Responsible for keeping kitchen staff on task and serving a high-quality product all the time.
Responsible for keeping kitchen clean and sanitary in accordance with the State of Maine health laws.
Responsible for keeping the kitchen safe and accident free in accordance with OSHA guidelines.
Assists with purchasing kitchen equipment and utensils, as needed.
Responsible for making sure all coolers are running at proper temps, daily.
Assists with ordering all chemicals and paper products for the kitchen, weekly.
Assists with writing and pricing all restaurant, lounge, and banquet menus.
Assists with writing and/or approving of all recipes.
Responsible for maintaining minimum amount of food waste.
Teaches and mentors cooks with some of the finer points of cooking (sauce prep, garnishing, portioning, etc.)
Assists with customizing menus according to customers’ specific wants/needs.
Assists with writing prep lists for both shifts. Posts BEO sheets in chronological order, highlighting all specific food requests. Checks for changes on BEO’s and updates as needed.
Makes sure all employees are abiding by company rules and regulations as stated in the employee handbook.
Assist with making sure the Lounge has snacks, garnishes, and specialty drink ingredients
Assist with keeping the lines of communication open with Sales department and Food & Beverage departments as well as educating them on different foods and how our kitchen operates.
Responsible for proper portioning of all meat, seafood, and poultry.
Responsible for making sure dumpsters and waste oil are picked up in a timely manner.
Assists with scheduling monthly floor and hood cleanings.
Receives and requests kitchen uniforms as needed.
Responsible for maintaining food cost percentage as stated in yearly budget.
Attends weekly manager meetings.
Assists kitchen staff during busy times of operation.
Assists with dessert menu ideas and recipes.
Assists with the development and preparation of holiday menus.
Promptly reports any violation that has been reported to you. To include, but not limited to: Harassment, code of conduct, safety, and/or wage and hour issues.
Assists with calculating/writing of a yearly kitchen budget.
Responsible for disposing grease from grease trap (in back storage room) on a daily basis, as well as recording the amount of grease collected.
Maintains a clean and safe work area.
Ensures that the first in/first out rule is adhered to.
Ensures all employees perform their responsibilities.
Assumes responsibility for kitchen in the absence of the Executive Chef.
