Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
Ensure efficient, cost-effective operation and profitability of food production
Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
Assume the role as Executive Chef in his or her absence
Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
Assure kitchen personnel is trained in best cleanliness and sanitation practices
