About the Role
* This position requires strong management skills in a multicultural and dynamic environment.
* Excellent communication, problem-solving, decision-making, and interpersonal skills are essential.
* Superior customer service, teamwork, and conflict resolution skills are also required.
* Prior experience with financial planning and budgeting would be beneficial.
* A culinary school degree is necessary for this role.
Responsibilities Include:
* Cost containment through proper use, handling, and maintenance of records, reports, supplies, and equipment.
* IDentifying potential expense reductions through cost control.
* Analyzing operational problems and establishing controls.
* Reviews timesheets and forwards them to the Executive Chef for approval.
* May prepare various reports and letters utilizing computer systems and equipment.
* Ensures that items are requisitioned in correct quantities, within acceptable timeframes, and in accordance with established control procedures.
* Conducts workstation spot checks to ensure items are correctly stored to minimize deterioration and waste.