- Function as the Production Manager for the Pastry Kitchen
- Manage and prepare shift operations and ensure compliance with all Food & Beverage policies, standards and procedures.
- Perform all duties of kitchen associates as required.
- Recognize superior quality products, presentations and flavor.
- Maintain food preparation handling and correct storage standards.
- Maintain
purchasing, receiving and food storage standards.
- Ensure compliance with all local, state and federal (Health Department) regulations and FSMS Company standard
- Calculate accurate theoretical and weighted food costs.
- Follow proper handling and right temperature of all food products.
- Know and implement Hygiene and Safety Standards.
- Operate and maintain all department equipment and reports malfunctions.
- Develops and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group.
- Actively participates in and leads recruitment and talent development for the division/department, to meet both current and future needs
- Participate in training associate on menu items including ingredients, preparation methods and unique tastes.
- Train associates in safety procedures and supervise their ability to follow loss prevention policies to prevent accidents and control costs.
- Develop and implement Manager, Supervisor & Associate training plans on a quarterly basis in conjunction with Human Resources Department.
- Participate in training the Restaurant and Catering associates on menu items including ingredients, preparation methods, seasoning and unique tastes.
- Interact with guests/customers, community, Company representatives, vendors and local education systems as needed.
- Enforce the food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.
- Train, coach, and counsel associates in order to reach a satisfactory level of productivity.
- Perform any other duties as assigned.
