Job Summary:

Supervise and coordinate activities of kitchen staff, ensuring efficient food preparation and presentation while maintaining quality standards.

Responsibilities:

• Supervise and coordinate activities of cooks and kitchen staff.
• Determine food presentation and create decorative displays.
• Ensure proper portioning, arrangement, and garnishing of food.
• Monitor food quantities prepared and inform service staff of menu specials and out-of-stock items.
• Prepare special meals or substitute items as needed.
• Assist kitchen staff with various tasks and provide necessary items.
• Monitor stock of kitchen supplies and maintain kitchen logs for food safety.
• Address guests’ service needs and develop positive working relationships with staff.
• Adhere to safety and security policies and procedures; report maintenance needs and unsafe conditions.
• Ensure cleanliness and professionalism in uniform and personal appearance.

Requirements:

• Education: Technical, Trade, or Vocational School Degree.
• Experience: 4 to 6 years of related work experience, including at least 2 years in a supervisory role.
• Skills: Ability to perform physical tasks such as lifting and carrying objects weighing less than or equal to 25 pounds.