Kitchen Lead

Description

JOB OVERVIEW: Assign, coordinate, and supervise the set-up and food production areas within the kitchen to maximize productivity and ensure food quality, set-up and service are in accordance with standardized recipes and procedures.

This position requires a minimum of 2 years previous culinary supervisory/lead experience in a hotel.

ESSENTIAL JOB FUNCTIONS:

Assign and direct the work and train kitchen associates to maximize productivity and minimize waste.

Inspect daily use records with the Executive Chef or Sous Chef so as to make sure that estimates are filled in correctly and associates are following these estimates as closely as possible.

Pull all food needed for daily production from walk-in box and utilize all leftovers.

Communicate both verbally and in writing to provide clear direction to staff.

Attend all associates meetings, come up with sound suggestions on solving associates problems and promote and maintain effective communication between all of the food production areas within the kitchen.

Maintain and supervise good housekeeping practices in all areas in the kitchen. Turn in the daily cleaning checklist and practice and strictly enforce the "clean as you go" policy.

Inspect all work stations including the associates’ cafeteria. Ensure proper set-up for breakfast, lunch and/or dinner.

Prepare daily production charts.

Comply with attendance rules and be available to work on a regular basis.

Perform any other job related duties as assigned.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

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