Assign, coordinate, and supervise the set-up and food production areas within the service kitchen to maximize productivity and ensure food quality, set-up and service are in accordance with standardized recipes and procedures.

Essential Duties and Responsibilities:

• Assign and direct the work and train the kitchen team members to maximize productivity and minimize waste.
• Check daily use records with the Executive Chef or Sous Chef so as to make sure that estimates are filled in correctly and make sure that production is following these estimates as closely as possible.
• Pull all food needed for daily production from walk-in box and utilize all leftovers as per SOP and with the help of the Executive Chef or Food Production Manager to minimize waste.
• Attend all employee meetings, come up with sound suggestions on employee problems and promote and maintain effective communication between all o...