**Summary** : Provide technical and administrative assistance to the Executive Sous Chef and ensure effective operation of the kitchen and food production outlets.

**Essential Functions:**

+ Schedule staff according to budget and business forecast and monitor daily.
+ Develop additions to menu.
+ Continually train and update staff.
+ Responsible for product availability for restaurant and banquet items.
+ Direct proper sanitation of kitchen facilities and equipment.
+ Ensure that all kitchen equipment is in good working order.
+ Direct proper maintenance of kitchen coolers and freezers (food product rotation, sanitation, labeling, etc.)
+ Monitor and control all food production.
+ Ensure safe working environment and techniques in the kitchen.
+ Model and promote good working relationship with Front of the House managers and staff.
+ Meet daily with servers and kitchen staff to communicate menu changes, discuss and resolve opera...