Dycota Robinson

Collaborate with CDC for menu development, holiday items, special events and promotions. Manage labor and food cost daily; maintain awareness of budgetary goals, and investigate causes in budgetary misses. Train all new hires on the expectations of the kitchen, recipes, quality and presentation required for each dish.

Ensuring food quality, consistency, and safety standards; Checking deliveries, inventory, and supplies; Ensuring that food preparation and storage areas are clean and hygienic.

• Maintain Positive Guest Relations.
• Review banquet event order sheets and make notes of changes.
• Anticipate Guest needs and Responds promptly and acknowledge all guests, event requests in timely fashion.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas

· Assist with Menus planning, inventory and management of supplies.

· Directs food preparation an collaborates with Executive Chef.

· Offers suggestions and creative ideas that can improve upon the kitchens performance.

· Solves problems that arise and seizes control of issues in the kitchen.

Order supplies to stock inventory appropriately.Fill in for the Executive Chef in planning and directing food preparation when necessary.Maintain a positive and professional approach with coworkers and customers.

Adheres to Kitchen DOH Standards.Support other areas of the kitchen as needed, and be able and willing to assist teammates in the kitchen as needed,including handling duties of other stations.Ensure that all employees are trained and knowledgeable in all aspects of service, while holding team members accountable for their specific job responsibilities

● Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met

● Ensure that the production, preparation and presentation of food are of the highest quality at all time

● Coordinates daily tasks with the Sous

Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.Ensure that the production, preparation and presentation of food are of the highest quality at all times.Coordinates daily tasks with the Sous Chef

Observe campus activities, report suspicious behavior and other incidents to Central Dispatch.Perform assigned Fire Safety duties, Acting Guard during fire drills and emergencies.Check IDs and parking passes of students, faculty, staff, and visitors, in accordance with the College's access policy.

● Clean and prepare various foods for cooking or serving

● Maintain kitchen work areas, equipment, and utensils in clean and orderly condition

● Stock supplies, such as food or utensils, in serving stations, cupboards, refrigerators

Scanned Step Street forms and research various databases for area information.Survey Step Streets throughout the City (in the field).Identify the conditions on step streets like missing railings, structural holes and voids, defective approaches and landing, graffiti, and cleanliness.

Perform basic administrative tasks as needed. Resolves problems by clarifying issues as well as escalating unresolved problems.Listen attentively to customer needs and concerns; demonstrate empathy

● Conducts compatibility testing and evaluation of mechanical equipment

● Maintains inventory of student laptops in classrooms

● Follows up on helpdesk inquiries