- Manage the daily operations of the kitchen staff
- Provide supervision of all kitchen staff, including hiring, training, and disciplining
- Design and develop new menus
- Oversee the overall quality of the food service and restaurant facility
- Maintain established food cost, quality, and service goals
- Maintain thorough and accurate records
- Provide direction to kitchen staff and support to the general manager
- Ensure strict adherence to all health, safety, sanitation, and food sanitation codes and standards
- Provide any other duties as assigned by the general manager
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