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Oversees and manages the dinner a la carte. Works alongside the am Sous Chef to ensure food production at our Magnolia Grille and Clubhouse is executed to our high standards. The ideal candidate will have a high level of creative input for menus and nightly dining features.
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Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records and food costing sheets.
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Ensures that all recipes are followed and prepared consistently.
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Monitors and checks the maintenance of all kitchen equipment daily.
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Maintains and directs a quality sanitation program.
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Maintains and implements daily food prep lists.
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Assists Executive Chef with the ordering of all food products.
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Assigns duties to associates for efficient operation of the kitchen.
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Maintains and evaluates existing food concepts. Assists in the development of new food concepts.
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Assists in achieving budgetary objectives for the Food and Beverage Department.
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Processes requisitions for supplies quickly and accurately.
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Trains and supervises associates in the proper preparation of menu items and operation of equipment. Assists in developing ongoing training programs.
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Ensures proper receiving, storage (including temperature setting), and rotations of food products so as to comply with health department regulations.
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Assists the Manager in interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates: addressing complaints and resolving problems.
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Assists in the management of the F&B team members that may include but is not limited to: Cooks and Stewards.
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Incorporates safe work practices in job performance.