Coordinates menus with kitchen staff. Plans menus to to increase marketability and contain costs. Provides cross-training of staff to insure coverage in two locations. Implements policies and procedures related to food preparation, sanitation, quality control, and food storage. Reviews financial reports and makes recommendations regarding cost containment.
Monitors use of food and supplies and maintains adequate stock.
Insures that proper sanitary and food storage practices are observed. Performs related duties as required. Primarily works in a food service area. Evening or weekend work is required. Some lifting of heavy items may be required.