Cook I

Oversee the day-to-day food production and daily operation of a busy, fast-paced multi-outlet Kitchen. Including people management, food cost control and inventory control.


Responsibilities

• Responsible for day-to-day Kitchen Operations; people management and Kitchen Administration.• Mentor and provide guidance to Cook II and Cook III positions.• Responsible for quality control.• Responsible for food cost control; ensuring portion control, food waste control and food usage.• Managing inventory control; inventory counts, stock rotation, daily and monthly posting.• Assist in Menu design and implementation and oversee daily food production.• Oversee receipt of deliveries and ensure all stock is in proper order, relocated accordingly and any deficiencies noted. Quality and Quantity ensured.• Assist in modifying work processes when necessary.• Ensure staff is working within the guidelines of ...