*Supervises all kitchen staff. Includes interviewing, hiring, scheduling, training, and performance management of Catering kitchen employees.
*Establishes and maintains high standards relating to menu exploration, food ordering, production, presentation, safety, and sanitation of all meals produced in or that come out of the Catering kitchen.
*Controls food costs through review of ordering practices. Maintains and tracks receivers and transfers that affect inventory levels. Implements control procedures as needed.
*Enters and confirms payroll for hourly employees.
*Performs Catering duties on a rotating schedule that includes days, nights, and weekends to cover catered events.