Description:

ESSENTIAL FUNCTIONS:

• Monitor production and quality levels of all food products.
• Monitor incoming food product to insure quality.
• Train, develop and maintain employees skills and relations.
• Monitor all refrigeration and dry storage for proper handling and rotation.
• Develop and maintain ongoing education programs for sanitation and safety.
• Checks daily production sheets and check with Executive Chef as to daily work needs.
• Assist in any area of the kitchen as needed.

MARGINAL FUNCTIONS:

• Maintain a superior level of professionalism.
• Respond to any reasonable request made by the Executive Chef or General Manager.
• Be able to comply with house policies and procedures and those of Benchmark Management.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

• High school graduate or equivalent.