in Clark County, NV
Job Description
- Responsible for the hiring, training, promoting, directing, scheduling, developing, measuring performance, and disciplining of kitchen staff
- Ensures proper handling, preparation, storage, portioning and presentation of food by kitchen staff
- Formulates training outlines as needed for job standards to ensure all employees understand and have the skills to provide quality food and dish presentations
- Monitor and manage staffing levels and labor usage to stay within budgeted guidelines
- Orders and maintains all food and beverage supplies, ensuring proper
expense controls
- Creates new menu items and recipes and assists in determining the cost of items
- Ensures that the restaurants are clean, organized and properly functioning and that restaurant equipment is maintained
- Ensures health, safety and sanitation standards are followed at all times, in compliance with company and health department standards and regulations
- Perform any other duties as assigned by management.
- Provide outstanding guest service to all internal and external guests.
