Recognized to be the Manager of the kitchen in absence of the Executive Chef and Executive Sous Chef. Maintains cleanliness and maintenance of facility. Work with Executive Chef to create a productive working staff while maintaining grooming standards and standards of conduct set forth by Management. ESSENTIAL FUNCTIONS: • Maintains sanitation, health, and safety standards in work areas. • Demonstrates strong culinary skills • Monitors receipt of supplies and proper storage • Verifies that prepared food meets requirements for quality and quantity. • Analyze and perform monthly inventory, portion and waste control, and sanitation codes • Reads food order slips or receives verbal instructions as to food required by patron, and prepares and cooks food according to instructions. • Cooks the exact number of items ordered by each guest or group, working on several different orders simultaneously. ADDITIONAL DUTIES AND RESPONSIBILITIES: • Availability to work early mornings, evenings, weekends, and holidays (required). • Certification in sanitation and workplace safety regulations. • Practices safe food handling techniques, preparation, and cooking procedures. • Develop end of day closing procedure of kitchen • Must be efficient, work in high volume, multitask and work well as part of a team. • Ability to withstand constant pressure to prepare meals quickly, while ensuring quality is maintained, and safety and sanitation guidelines are observed. • Personal cleanliness is essential. • Knowledge and implementation of work place safety