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RESPONSIBILITIES:

• Continually trains, coaches, and recognizes team members to improve food quality and meet budget expectations while motivating team members
  
• Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
  
• Responsible for mise-en-place, and food service for production area
  
• Consistently checks food handling and storage procedures while training team members to do the same
  
• Assists Chef Tournant in documenting and maintaining a waste log to improve forecasting and production models
  
• Assists Chef Tournant in adjusting daily requisitions to reflect trends and forecasts
  
• Completes daily walk-thru upon arrival to outlet to ensure equipment is in good repair and outstanding safety and sanitation issues have been resolved
  
• Conducts daily walk-thru prior to leaving to ensure cleanliness, rotation, and proper labeling of all food items, proper storage of all food items, proper removal/disposal of leftover item to crew mess, buffets, etc.
  
• Actively participates in daily focus meetings with team members to ensure communication and daily expectations
  
• Maintain USPH/FDA standards for outlet