Trains, supervises and works with all butchery and line staff to prepare, and deliver best possible meat cuts according to the ala-carte and buffet menu requirements and present meat, seafood, poultry cuts according to food and health safety system and standards to all satellite kitchens
Assign, in detail, specific duties to employees working in butchery kitchen for efficient operation of the kitchen. Visually inspect, orders and receives. Prepares and delivers the freshest meat wherever possible and other seafood or poultry products of the highest standard in the preparation of all menu items
Ensure proper receiving, storage (including temperature monitoring and record keeping and checking) and rotation of food products to comply with health department regulations.
Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings.
Must possess basic computer skills.
Thorough working knowledge of hot and cold food preparation.
Good working knowledge of accepted sanitation standards and applicable health codes.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Working knowledge local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations.
