p>Assists the Sous Chef/Banquet Chef with the training of line cooks, and with the preparation of weekly work schedules, and daily break schedules for the pantry staff, daily food production schedule (conforming to cover forecast), and work assignments, ensure kitchen recipes are followed preparation and storeroom requisition preparation to maintain par levels. Specific required movements include the following: Trunk - bend, twist, rotate, push, pull, carry Arms – reach, carry, lift, twist, and rotate Legs – lift, push, pull, twist, and rotate Hands – Grasp, manipulate bilateral coordination, hand and eye coordination, and overall and finger dexterity.