Job Description
• Conduct operational and staff training
• Work with boss to develop daily, holiday and themed menus.
• Monitor equipment for proper operation.
• Check staff work against daily and weekly schedules.
• Listen to customer complaints and suggestions and resolve complaints.
Responsibilities
• Implement suggestions and resolve more complex issues within the scope of the position.
• Participate and/or contribute to programs, committees or projects designed to improve service quality and staff productivity.
• Maintain and manage kitchen expenses, food costs, inventory and staffing within budget.
• Ability to work shifts.
• Assist in food preparation and delivery of all meals to customers.
• Supervise team to ensure kitchen and serving areas are clean and tidy.
• Ensure all food and health safety regulations are followed.
