p> Manages employment activities for kitchen staff members, including but not limited to: Interviewing, selecting, training,
Planning the work, developing work schedules, and apportioning the work,
Directing and monitoring work activities and evaluating performance,
Handling complaints and administering discipline; terminating as appropriate,
Ensuring sanitation and safety programs are closely followed.
Supervises:
Sauce Cook; Fry Cook; Line Prep Cook; Breakfast Cook; Garde Manger; Butcher; Broiler Cook; Assistant Cook; Saute Cook; Salad Preparation Assistant .