Overview

Qualifications

• Carefully surveys menus and, in conjunction with the Executive Chef and Executive Sous Chef, compiles a list of meat, fish and fowl as required
• Prepares fish, poultry, and meat in accordance with established standards set by the Food & Beverage department
• Sees to the proper rotation, storage temperature and environment required, i.e., fish to be iced and stored separately from all other items such as meat, butter, etc. Containers, meats, hooks, shelving racks, etc. are to be kept clean and sanitary
• Strives to eliminate over-production and over-purchasing
• Maintains quality inventory control of all fish, poultry and meat items
• Ensures all food items are butchered in accordance with established standards in respect to preparation, storage and accountability

Responsibilities

This position is responsible for requisitioning and ordering necessary quantities of meats, poultry, and fish