RRE Portfolio Careers

· Hires, trains, supervises, schedules and evaluates the work of kitchen staff.

· Assists with planning menus and implements company recipes.

· Schedules staff to assure that food preparation is economical and technically correct and within budgeted labor cost goals.

· Approves the requisition of products and other necessary food supplies.

· Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.

· Establishes controls to maximize food profitability.

· Safeguards all food-preparation safety, sanitation and accident-prevention.

· Assists in Developing standard recipes and techniques for food preparation, presentation, costing & pricing.

· Prepares necessary reports to budget and project food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.

· Cooks, directly supervises. or expedites the cooking of items as necessary during meal periods.

· Evaluates food products to assure that quality standards are consistently attained.

· Interacts with applicable food and beverage managers to assure that food production consistently exceeds the expectations of members and guests.

· Recruits and makes selection decisions; evaluates job performance of kitchen staff; coaches, rewards and disciplines staff in a fair and legal manner.

· Recommends compensation rates and increases for kitchen staff.

· Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.

· Motivates and develops staff, including cross-training and promotion of personnel.

· Reviews and approves product purchase specifications and insures proper ordering receiving and storing procedures.

· Undertakes special projects as assigned.