KITCHEN MANAGER

Oversee and direct the preparation, seasoning and cooking of salads, soups, fish, meats, vegetables, desserts and/or other foods. May plan and price menu items and special events with direction from Manager. Order supplies, food, and materials as needed; keep records for purchases and conduct inventory counts as required. Build a kitchen team maintaining a positive environment while supervising, training and motivating. Must be available to work a variety of shifts including nights and weekends.

Essential Contributions:

· Give 110% effort towards Customer Service at all times; this includes maintaining a well-kept kitchen, and ensuring quality food items for guests.

· Schedule, train and acquire staff per needs dictated by business trends.

· Supervise and coordinate activities of kitchen staff to ensure efficiency and production standards daily, address disciplinary matters in regard to policy and procedure in a timely matter with staff and confer with the Manager on further steps of action

· Check the quality of raw, cooked and ordered food products to ensure that ensure that company standards are met and stored according to State Law.

· Monitor sanitation practices to ensure that employees follow policies and regulations to meet health standard.

· Order food, supplies and specialty items needed to conduct daily kitchen operations.

· Inspect supplies, equipment and work areas to ensure efficiency and safety. Make policy changes and purchase needed supplies in coordination with the Manager.

· Prepare food items, specialty items and decorative displays for daily business and special events.

· Monitor food costs and contribute to maintaining and reducing cost to achieve budget

· Expected to step in for absentee or when there may be a shortage of staff or special function.

· Meet and exceed all expectations of Maricopa County Health Department at all times. Ensure accurate temperature readings on all equipment and food.

· Special projects as assigned by General Manager