Primary Responsibilities:Leadership* Set the appropriate example for supervisors and all staff to follow.* Assist the Executive Chef in maintaining the overall success of the operation and contribute to the increase in quality, efficiency and guest satisfaction.Menu Execution and Cost* Ensure accurate execution to meet specifications and plate presentation for ALL current menu items* Ensure operational cost objectives are being met.* Maintain proper waste, temperature and inventory controls throughout the kitchen operation.* Manage all efforts to reduce labor, supply, food cost in the operation.Food Safety, Sanitation & Cleanliness* Ensure the front line staff is upholding the highest level of safety and following proper sanitation procedures.* Maintain the overall cleanliness of the kitchen operation and ensure cleaning matrices are being completed on a regular schedule.Financial* Ensure proper scheduling procedures, inventory standards, waste management policies are all being followed and are positively impacting operational costs.