Key Responsibilities
1. Coordinate and be responsible for the handling, preparation, production, and timely service of breakfast, lunch, dinner, and snacks in accordance with approved methods and standards.
2. Ensure meals are prepared according to client scheduling and within the menu plan and budget guidelines. Prepare meals as per menu plan provided. Ensure adequate quantities of the menu choices are prepared as per the menu plan, and follow all production quotas set.
3. Ensure food is prepared as close to consumption time as possible. Supervise all portioning to meals on serving line to ensure all clients are receiving amounts specified. Coordinate all kitchen staff involved in the preparation and serving of meals.