Job Details

Supervise production of all butchering, sauce, vegetable and garnish production. - Ensure good turnover of products by practicing and maintaining proper rotation. - Monitor team member performance, product quality and production flow. Foster improvements where needed. - Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs. - Audit food storeroom items for quality and consistency, food cost and revenues. Enforce daily sanitation, hand washing and safety codes. - Analyze feedback from guests, make judgments and take action to implement suggestions for improvement. - Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and offer assistance to provide guest satisfaction. - Any other duties as assigned within the scope of this position. KNOWLEDGE/ SKILLS/ ABILITIES - Organized, prioritize work, and meet deadlin...Sous Chef, Chef, Restaurant, Skills