General Summary :
Plans and directs the overall kitchen operations including purchasing, inventory control, and food production and planning menus.
Principal Responsibilities :
• Responsible for meeting or exceeding planned objectives for revenue and profit. Responsibilities include meeting budgetary goals, establishing and ensuring quality standards are attained and maintained.
• Formulate, implement and administer operational procedures pertaining to food preparation, recipe development and food presentation.
• Responsible inventory and ordering of kitchen supplies and utensils.
• Supervisory responsibilities include hiring, termination, reviews, documentation to employee files, scheduling and training.