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What's expected

Operational

• Provide ongoing training to ensure that the standards set by the Corporate Offices are followed.

• Ensure safe, quality food products and complete guest satisfaction.

• Monitor an area of the galleys assigned by the Executive Chef and be accountable for the results.

• Work with the Assistant Food Manager or Buffet Manager in order to accomplish tasks related to equipment

control and maintenance.

• Coordinate with the Assistant Food Manager or Buffet Manager to assure compliance with Shipsan, the

European sanitation program and USPH Rules and regulations regarding training.

• Analyze the quality and cost of food production.

• Maintain the set budget and monitor time management.

• Coordinate with the Chef to establish working schedules for all Cooks.

• Monitor working hours for all Cooks.

• Completes overtime report for payroll purposes.

• Possess complete knowledge of established quality standards and company policies.