Comply with Standards of Service and assists in assuring the same from all kitchen

employees.

• Assists in manage a day-to-day operation of the kitchen, coordinate food production

schedules and ensure highest level of food quality, taste and presentation.

• Participate in actual food preparation, produce food consistently high quality, taste and

presentation and expedite during peak meal periods as needed.

• Control food cost by assisting in training kitchen staff on the proper methods of food

preparation and handling, by training kitchen, restaurant and steward employees on how

to handle leftover food items.

• Ensures that all kitchen employees consistently adhere to uniform, grooming and

appearance standards.

• In conjunction with the Executive Chef & Executive Sous Chef, establish goals for the

kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate

trends, enact approved profit-oriented and cost saving ideas/activities.

• Establish and require strict adherence to health department and hotel sanitation and food

handling guidelines