• Must have a strong base of culinary knowledge

·Overall responsibility for food service operations and day-to-day operations of the kitchen.

·Manage inventory so that all necessary ingredients are stocked for service.

·Streamline kitchen processes to maintain prompt service times.

·Provide direction to kitchen staff, ensuring execution of all employee duties.

·Monitor kitchen operations to ensure compliance with health and fire department regulations.

·Ensure compliance with state, federal, and local food handling standards.

·Create schedules for all kitchen staff.

·Hire and train new staff.

·Assists in the implementation and management of kitchen and restaurant policies

·Completes the duties of a line cook when needed; ability to perform the duties of all kitchen positions.

·Ensure utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately daily. Participates in monthly inventory process.

·Monitor labor costs to attain budgeted goals within restaurant policies and procedures