General Purpose
Responsible for all kitchen functions including food purchasing, preparation and maintenance of
quality standards, sanitation and cleanliness, training of employees in methods of cooking,
preparation, plate presentation, portion, cost control, and sanitation and cleanliness.

Essential Duties/Responsibilities
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
 Make periodic and regular inspections of units to observe quality of food preparation and service;
food appearance; and cleanliness and sanitation of production and service areas, equipment and
employee appearance.
 Achieves financial, operational, customer satisfaction, goals and objectives.
 Coordinate all training activities for kitchen, bakery, butcher shop and other production and
service employees, including the identification and analysis of training needs and the design and
implementation of programs to address these deficiencies.
 Oversee and ensure that restaurant policies regarding personnel are followed, and administer
prompt, fair and consistent corrective action for any and all violations of company policies, rules,
and procedures.
 Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs,
product specifications, ease of preparation and established procedures and budgetary
constraints; participate in other menu planning activities to include the determination of
purchasing specifications, product and recipe testing and menu development.
 Assist operation managers as requested in areas such as plate presentation, special function
menu planning and the design of new service areas.
 Prepare operational reports and analyses setting forth progress and adverse trends and make
appropriate recommendations.
 Control food cost and usage by following proper requisition of products from storage areas,
product storage procedures, standard recipes and waste control procedures.
 Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
 Work with restaurant managers to plan and price menu items, establish portion sizes, and
prepare standard recipe cards for all new menu items.
 Make employment and termination decisions including recruiting, interviewing, hiring,
evaluating, and disciplining kitchen personnel as appropriate.
 Provide orientation of company and department rules, policies and procedures to new kitchen
employees.