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Kitchen Manager
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- Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.
- Establish portion sizes and prepare standard recipe cards for all new menu items.
- Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
- Responsible for training kitchen personnel in cleanliness and sanitation practices.
- Check and maintain proper food holding and refrigeration temperature control points.
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