![]() ![]() ![]() Control labor costs by scheduling employees by the approved labor budget.Conduct weekly inventory for cost of sales report.Ensure employees use proper scoop to portion and serve food from the hot bar.Manage company standards for food production, shelf life, recipes, product quality, and presentation.Hold employees accountable to following recipes.Make certain operating systems designed to control food cost are used to include order guides, build-to forms, time/temperature logs, and waste sheet.Maintain company standards for food production, shelf life, recipes, product quality, and presentation.Ensure product is received, stored, and rotated following FIFO method.Order food, cleaning products, paper goods, and supplies from approved vendors.Make certain employees have the tools and items necessary to perform their jobs.REPORTS TO: Store Manager with cross functional reporting to Multi Unit Food Service ManagerĮSSENTIAL FUNCTION: Acts as the Person in Charge and ensures compliance with the FDA Food Code Responsible for achieving department goals, food safety, operating systems, customer service, and employee development
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