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- Coordinates the work of cooks and other kitchen employees seeing that food preparation is economical and technically correct.
- Responsible for completing requisitions for the ordering of food supplies as necessary.
- Responsible for maintaining all employee files and pertinent reports for the food preparation department.
- Assures that food presentation is timely and meets quality standards, assisting cooks as needed.
- Assures that quality production levels are maintained.
- Monitors the cleaning of food preparation equipment and ensures that proper sanitation procedures are followed.
- Trains and monitors the performance of food preparation staff.
- Assists in the control of food & labor costs by eliminating waste and over production.
- Expresses knowledge of union contracts and consult with Labor Relations Department concerning employee related issues.
- Ensure compliance with all health and safety regulations within the kitchen area.
Other Duties as assigned Source: Hospitality Online
Sous Chef - Atlantic City, United States - Bally's Atlantic City
