![]() ![]() Oversee the operations and management of the kitchen including the reservation system.Update and streamline the standard operating procedures for facility, equipment, and custodial standards.Ensures the users are keeping the kitchen clean and organized while following all health department food safety guidelines.Create, update or revise company documents and SOPs as needed. ![]() Conduct new member orientation on safety policies and standard operating procedures, cleaning protocols, and demonstrate proper use of commercial kitchen equipment. ![]() Key takeaways from these meetings will be reported during monthly cadence with the management.
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