Responsible for maintaining all menus and recipes used in the restaurant; preparation, presentation, and service of these menu items; and to assist in hiring, disciplining and developing all kitchen staff. Job Description Key Job Functions Scheduling of, chef management, line cooks, and prep cooks Develop strategies to control food costs Assist Chef de Cuisine in maintaining food cost controls Calculate accurate food cost according to inventory systems Product pricing upkeep Review PO’s and invoices for all ordered and incoming product Identify and communicate inventory and equipment needs to ordering manager Track high cost items according to standing operating procedure Over see receiver and all deliveries and orders Daily food cost analysis Tracking of all invoices Maintain all systems for opening walk through Oversee all butchers, sauciers, and cooks Build solid relationship with your Colleagues Treat colleagues with respect and dignity Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description. Deliver Passionate & Engaging Service to our Guests You will be passionate and truly engaged in taking care of our guests, recognizing individual guests and anticipating their unique needs in order to exceed their expectations You will consistently deliver our GUEST model: G reet or welcome everyone, warmly with a smile U se eye and ear contact and guest’s name E stablish/anticipate needs S olve and own all requests/complaints T hank everyone