Follow the budget established by the restaurant manager.
Ensure safety and sanitation practices in the kitchen.
Coordinate all food purchasing, budgeting and planning operations with other staff members.
Inspect cooking equipment, supplies, work areas and ingredients to ensure constant conformance to regulatory standards.
Documents waste and spoilage using appropriate forms; meets all spoilage targets.
Performs opening, mid, and closing duties as assigned; ensures accuracy of signs and pricing.
High school diploma.
Excellent communication skills.
Two years experience in same field.
Excellent customer service skills.