Organizes and maintains work areas, cooler and pantry storage for restaurant.
Checks all stations to ensure proper setup, cleaning, stocked to forecasted business, and take down before, during, and after each shift.
Inspects ingredients upon delivery and before use to ensure quality.
Provides input for creation of restaurant and bar menus.
Clean and sanitize kitchen equipment, report malfunctioning equipment to Engineering.
Familiar with and enforces food safety and health guidelines.
Assists in quarterly inventories and ensures inventory is used “first in, first out” to avoid spoilage.
Organizes frequent cleaning and sanitation of work areas, cooler, and pantry storage.
Completes daily food production sheets and other reports.
Manages kitchen staff
Works with Executive Chef to schedule restaurant cooks, stewards, and other kitchen staff for appropriate coverage.
Trains kitchen staff
Conducts interviews with potential hires upon request.
Leads periodic meetings with restaurant stewards and cooks to coach on new recipes and kitchen processes.
Relays feedback of restaurant employees to department manager.
Prepares and inspects food to maintain quality standards
Shares food and beverage complaints with Executive Chef and works to resolve.
Assists in cutting meat, preparing food and stocking restaurant workstations.
Inspect orders to ensure the temperature, quality, presentation, and portion size meets restaurant standards.
Participates in vendor and outlet food tastings.
Ensures department adheres to Radisson Hotels Group, hotel, local and state health, hygiene and safety policies.
Works with other departments to efficiently operate restaurant kitchen.
Attends stand- up, safety, and other periodic meetings in Executive Chef’s absence.
Responds quickly and accurately to requests for special accommodations (allergies, non- menu dishes) for guests, groups, and events.
Reports special requests, food spoilage, and other restaurant kitchen concerns to Executive Chef.
Maintains current and seasonal recipes for menu items.
Attends Banquet Event Order (BEO) meetings when clients will utilize restaurant for meals or events.
Aware and informed about hotel events which impact restaurant and food inventory.
