- Train new hire kitchen staff on the current operational processes and policies.
- Educate staff on the most up to date food safety and health regulations.
- Assist in the recruitment efforts through staffing management and interviewing potential candidates.
- Manage the food inventory/stock process utilizing the FIFO method while keeping in mind budget adherence.
- Plan menus in conjunction with in-stock food items.
- Define work schedules and responsibilities for the individual direct reports.
- Run daily staff meetings.
- Develop and maintain stock rotation plan utilizing the FIFO method for food products.
- Maintain ServSafe certification and ensure that during every shift at least one certified member is ServSafe certified.
- Complete employee quarterly reviews.
- Prepare various meals and suggest meals that will cater to the unique tastes of the customers
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)