Posted in: Other in Hawaii | Posted: |
Job Description
The base salary range for this position is $21.00 - $24.00 hourly.
Prepare requisitions, purchase orders, vacations, schedules, reprimands, meeting minutes, schedule departmental meetings, supervisors and all Chef positions, maintain management agenda and everything related to the organization of the department's operations center.
Keep all our communication channels up to date: Bulletin Boards, Sign In Sheets, Morning Reports, Suppliers, Meetings, Forecast, BEO Boards and Memos system with all the information needed to run a successful operation. This will be dictated by the Executive Chef and the Director of F&B.
Maintain internal files (temperature taking, kitchen inspections, losses, employee files, employees sign in sheets, employee phone list, employee uniform sizes, food costs, suppliers, forms, bacteriological tests) in perfect order and updated with company standards.
Assisting the line employees on a daily basis with any needs they have in terms of ADP, special request and all other related issues concerning employees in the Culinary Department.
Log In all the information requested for the paymaster: OT Tracker, Payroll Adjustment Forms, Toil Days for all Chefs and employee.
Maintain complete agendas of tasks to be completed daily from kitchen management.
Keep constant communication with purchasing and storeroom on keeping BIRCHSTREET software up to date with: recipes, ordering sheets, prices, new items and any situation related to Food & Beverage.
Assist all kitchen areas with daily requisitions and Banquet with any special food items keeping an open communication with the storeroom and purchasing teams.
Work directly with the ADP & ONTRACK software and keep the system (shift changes, absences, vacations, posting schedules) up to date with the operation.
Daily audit to INFOGENESIS, REVINATE & SERVICE OPPORTUNITY’S action plans made by Restaurant Chefs, FB Personal and Chefs to ensure proper follow up with each case.
Maintain up-to-date maintenance reports on ALICE and all repair needs in the BOH dictated by the Chefs, Employees and Chief Steward.
Write reports, letters, memos and other correspondence including, but not limited to confidential nature and keep records of these.
Verify that menus for special events, restaurants, and banquets are spelled correctly and done on time.
Work closely with Banquet Chef / Pastry Chef and Chief Steward to maintain our BEO boards up to date in all areas and the BEO office books for each one of the areas.
Follow Up on SmartRecruiter for all new hires and candidates for the department, keep records for all Chefs / Chief Steward and any other position requested for the kitchen.