ESSENTIAL FUNCTIONS
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Read and employ math skills for following recipes. Process requisitions for supplies. Select, train and supervise kitchen staff in the proper preparation of menu items.
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Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
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Ensure proper receiving, storage (including temperature monitoring and record keeping and checking) and rotation of food products to comply with health department regulations.
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Adhere to control procedures for cost and quality. JOB DESCRIPTION
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Must be able to speak, read, write and understand the primary language(s) used in the workplace.
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Must be able to read and write to facilitate the communication process.
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Requires good communication skills, both verbal and written.
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Must possess basic computational ability.
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Thorough working knowledge of hot and cold food preparation.
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Working knowledge local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations.
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Good working knowledge of accepted sanitation standards and applicable health codes.
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Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
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