- coordinates, and participates in activities of cooks and other kitchen personnel engaged in preparing and cooking foods in hotel, restaurant, cafeteria, banquet or other establishment by performing the following duties.
- Essential Duties and Responsibilities include the following. Other duties may be assigned.
- Estimates food consumption, and requisitions or purchases foodstuffs.
- Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
- Selects and develops recipes based on type of food to be prepared.
- Supervises personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods.
- Cooks or otherwise prepares food according to recipe.
- Plans menus.
- Maintains time and payroll records
- Insure the cleanliness of the food operation in accordance with sanitation standard.
- Supervisory Responsibilities
- Manages one subordinate supervisor who supervises a total of 10 employees in the stewarding and culinary. Is responsible for the overall direction, coordination, and evaluation of these units.
- Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
- Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
- To perform the job successfully, an individual should demonstrate the following competencies.
- Generates creative solutions.
- Demonstrates attention to detail.
- Identifies and resolves problems in a timely manner.
- Completes projects on time and budget
- Manages project team activities.
Job ID: 480377728
Originally Posted on: 6/8/2025
Want to find more Hospitality Service opportunities?
Check out the 246,002 verified Hospitality Service jobs on iHireHospitalityServices
Sign Up for Job Alerts
