Directly 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 and cost control and sanitation and cleanliness.

• Ensure that all food & products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and in excellent condition through personal inspection and by following the restaurant's preventative maintenance programs
• Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures
• control food cost and usage by following proper requsition of products from storage areas, product storage procedures, standard recipes and waste control procedures
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed in a timely manner
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
• Check and maintain proper food handling and refrigeration temperature control points