Lead the culinary team to hold team members accountable for their performance and to ensure that all food served is monitored for taste and visual appeal; established portion control measures are followed; and the level of waste is controlled through proper production levels and converted portion guidelines. While performing the duties of this job, the team member will work near moving parts and extreme noise, such as kitchen equipment, and will be required to work in a hot environment, such as over and near ovens, cooktops, and open flames, and in a cold environment, such as in freezer/production prep kitchen areas.