The Kitchen Manager shall be responsible for overseeing of all prepared foods, receiving of all goods and coordinates with Front of House Managers and General Manager to ensure consistent, and the highest level of food quality and sanitation. This position effectively and proactively monitors the daily functions of his/her Department. This includes executing events while working and communicating closely with FOH staff to ensure a successful and effective event resulting in a positive guest experience. This position is responsible for the development of his employees and all aspects of the food execution process. The Sous Chef is responsible for bi-weekly inventory, food ordering and receiving.