Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen’s cold food production area to ensure that established cultural and core standards are met long-range strategic planning for outlet operation.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.
Communicate with employees and managers to ensure operational needs are met, coordinate menu tastings and pre-meal meetings to educate staff on food taste and preparation methods, attend regular operational meetings to ensure effective coordination and cooperation between departments; interact directly with guests to ascertain satisfaction.
Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.
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