Responsible for overseeing kitchen staff and ensuring the quality of food items. Their duties include hiring and training staff to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu.

• Developing unique and cuisine-appropriate menus

• Collaborating with the Restaurant Manager to set item prices

• Staying current on developing trends in the restaurant industry 

• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations

• Monitoring inventory and purchasing supplies and food from approved vendors

• Hiring, training and supervising kitchen staff

• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery

• Identifying and introducing new culinary techniques

• Preparing meals and completing prep support as needed