romaine may

Kitchen Manager/Chef Overall sanitation, food ordering, recipe development with the owner, ensuring food freshness and quality according to the owners high standards, hiring and progressive discipline of team members, ensure recipes are followed according to specifications of the owner, working with the Catering Director to ensure customer satisfaction, reporting and scheduling equipment malfunctions and repairs, filling out the weekly period report , ensuring consistency of food product.

Menu writing, ordering food, making work schedules, calculating food quantities for banquets, dishwashing, kitchen and snack bar sanitation, taking food inventories, banquet and restaurant line cooking, and overall quality assurance for all food items sold

Overall sanitation of the banquet kitchen, calculating quantities for banquet function, building banquet food displays, and ensuring top quality food was being served to our guests

Overall sanitation, food ordering, recipe development to ensure consistency of the food, menu pricing, menu writing, working with food vendors to get the best pricing, hiring, progressive discipline, staff development, talking with members to ensure member satisfaction, conducting tastings for clients, scheduling, and ensuring we serve a high quality product to our members.

Overall sanitation of the kitchen and other food and beverage areas, inspecting deliveries from our vendors for quality, keeping records of food and refrigerator temperatures, controlling food costs, menu writing, keeping employees current on VA health regulation changes, working with Front of the house staff to ensure customer satisfaction, writing work and cleaning schedules, approving of all prepared items the leave the kitchen, enforcing hygiene standards (hand washing, clean uniforms, and hair restraints), maximizing productivity of staff members, taking food inventories and preparing transfers for food credit at month end, preparing food tasting meals for potential clients, cooking line and banquet items, reviewing daily reports in a centralized system to ensure proper food revenues and daily food credits have been applied, and reviewing the monthly P&Ls to answer any question which may arise from the Corporate office