Responsibilities:
Responsible for opening and closing of kitchen
Prepare weekly orders and monthly inventories, issue and control all supplies
Accurately check in deliveries and sign all deliver slips
Review menus and adjust daily work schedule of personnel according to menu requirement
Set standard for food preparation and service, know all jobs and train new personnel
Prepare weekly time sheets; keep necessary daily records of food preparation and daily production sheet, daily inventory, temperature logs.
Prepare main meal, store leftovers, plan to use them
Check counters, steam tables prior to lunch period.
Oversee the cleaning of the kitchen after lunch is served, including cleaning of ovens, steam kettle, stove burners and refrigerators.
Once a week sweep and straighten out walk in refrigerator and stock rooms
Responsible for all extra set-ups for meetings
Report to the Food Service Director on conditions of all equipment, problems and any accidents.
Call in substitute workers as needed
Other duties as required or assigned
Assist in evaluations of kitchen staff
Implements a customer service driven philosophy that focuses on value and satisfaction
Performs and directs job related proficiency with the highest ethical integrity.
Qualifications:
- Serve Safe Certified/Allergen Training Certified
- Proper Hygiene/ Neat appearance
- Good interpersonal Skills
-Number accuracy
- Reliable - good attendance
- Strong organizational skills with the ability to multitask and prioritize effectively
- Computer skills, knowledge of Excel, Word, email
Note: This job description is not intended to be all-inclusive.
The employee may be required to perform other related duties as assigned by management.
Job Type: Contract
Experience level:
* 2 years
Shift:
* Day shift
* Morning shift
Weekly day range:
* Monday to Friday
License/Certification:
* Driver's License (Preferred)
Shift availability:
* Day Shift (Preferred)
Work Location: In person
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