- Direct kitchen operations, including food preparation, cooking, and cleanup
- Assign tasks; supervise chefs and cooks in the preparation and presentation of food
- Maintain control of the kitchen to ensure that all tasks are carried out efficiently and effectively
- Resolve issues as they arise so that customers continue to receive their orders in a timely manner
- Make sure that all kitchen and wait staff adhere to food safety and hygiene regulations to ensure a clean and sanitary kitchen
- Plan menus and set prices making adjustments as needed based on the availability of ingredients
- Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers
- Collaborate with the general manager and owner to align kitchen operations with the overarching goals of the establishment
- Direct monthly inventory
- Maintain vendor relationships
- Recruit, hire, and train chefs, cooks, and kitchen staff
- Maintain kitchen equipment; schedule repairs and additional maintenance as needed
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