Prepare all menu items following recipes and yield guides.Directs, trains, and monitors performance of Line Cooks. Maintains organization, cleanliness, and sanitation of work areas and equipment.Prepare and assign production and prep work for Line Cooks to complete; review priorities.Communicate additions or changes to the assignments as they arise throughout the shift.Set up work station with required mis en place, tools, equipment and supplies. Breakdown work stations and complete closing duties at the end of last shift of the day.Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.#J-18808-Ljbffr