Willie McNair

Oversee the timely opening and closing of the kitchen, coordinate, and participate with staff, other personnel food preparation, cleanup. Evaluate and inventory current season food and suggested food for the next season. Estimate needs, orders to receive products and supplies for the weekly or monthly basis. Maintain records of dishwasher, refrigerator temperatures during use. Interpret and enforce State, company guidelines, standard related to food preparation and the kitchen (BOH) procedures. Train staff in food preparation, handling, and kitchen practices. Also Ensure the proper coverage of staff during opening and closing. Maintain through high volumes.

Kitchen General Manager

Employer John Daniels (530) 338-5281.

• Transported inventory items to appropriate locations.
• Packed items into appropriate containers for shipment.
• Maintained a safe work environment by following proper safety protocols and conducting regular inspections.
• Kept storage areas organized, clean, and secure to fully protect company assets.
• Collaborated with team members to ensure timely completion of tasks and high-quality work standards.