Manage Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. In addition to managing food and labor costs, menu development, inventory, staffing, and kitchen operations, the Executive Chef is expected to lead by example through direct involvement in daily production, banquet execution, and service.