Lake Ozark, MO
Supports and assists the Executive Chef and Executive Sous Chef in achieving financial objectives for the
Culinary Department. Responsible for all facets of banquet food production including staffing, menu,
planning, and requisitioning.
. Maintains quality of food product and ensures consistency in banquet food delivery and standards.
. Works with Executive Chef on the analysis of financial results and budgeting.
. Prepares requisitions for supplies and food items for production.
. Observes production flow and make adjustments in order to adhere to control procedures for cost
. Ensures proper receiving, storage (including temperature setting) and rotation of food products in
compliance with health department regulations, including coverage, labeling, dating and placing
items in proper containers of kitchen and service.
. Writes, maintains and updates all banquet menu specifications, recipes and pictures, and production
. Monitors that all equipment in the kitchen is clean and in proper working condition and writes work
tickets for any equipment in need of repair.
. Visually inspects appearance of all banquet foods for proper color combination and overall
presentation to maintain appeal.
. Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating
performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
. Manages department members that may include, but is not limited to: Cooks and Stewards
. Assures that effective orientation and training are given to each new associate. Develops ongoing
. Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs
and other expenses.
. Responsible for implementing and maintaining excellent service to achieve guest satisfaction.
. Communicates any changes or new policies and procedures to the department.
. Conducts staff meetings with subordinates.
. Regular and reliable attendance.
. Incorporates safe work practices in job performance.