Manages a large franchise restaurant kitchen., Oversees all food production operations and is responsible for purchasing, receiving, preparation, and presentation of all food products in a timely manner and according to established recipes and procedures., Ensures consistency in food and service to increase sales. Maintains budgeted food and kitchen labor costs and proper inventories. Ensures proper handling, maintenance and storage of all items., As a second level supervisor reviews the actions of subordinate supervisors' employees. Conducts management review of patron food production programs to identify problems and initiate appropriate corrective measures., Evaluates the success of programs in terms of profitability, customer satisfaction and mission accomplishment. Monitors the procurement of all supplies and equipment for the activity.
61000 - 67000