General Summary Of Duties:To oversee the daily operations of the Garde Manger cold room, portable food stations, and assist as needed with banquet main kitchen and banquet events. Role and Responsibilities: (Includes but is not limited to the following)Monitor ordering to ensure budgeted numbers are met without sacrificing product quality or inventory levels.Ensure departmental policies are implemented, enforced, and enhanced as needed.Review prepared staff schedules to ensure the staffing meets the volume of business.Oversee the work performance of the Garde manger & banquet hourly team members.Assist in overseeing banquet events, outlet Garde manger orders and general production, portable pop-up food locations to ensure product quality and standards are met.  Perform essential office work such as scheduling, analyzing information, communication with fellow co-workers and monitoring the department procedures needed to ensure the smooth running of the various venues listed above in the summary of duties.Will work closely with Banquet Executive Chef & Assistant Executive Banquet Chef to ensure financial goals and budgets are carefully forecasted, implemented and reviewed.Ordering food & non-food products daily using sensible par levels and staying within budgeted financial numbers.Adhere to all SNHD (southern Nevada health district) rules and regulations for food safety.
