- Responsible for proper preparation, excellence of product, profit and labor cost. Organize and help in the service of all activities concerning a la carte, employee meals and private dining rooms.
- Responsible for the quality and the variety of all food being served on the shift. To hire, train, supervise, and/or terminate employees when needed. To enhance the overall knowledge and team spirit of the kitchen staff. Carry out the sanitation needs of the kitchen utilizing the standards set up by the Executive Chef. Implement all cleaning schedules and duties set up by the Executive Chef.