• Prepares and cook foods of all types, either on a regular basis or for special guests or functions. • Supervise and coordinate activities of cooks and workers engaged in food preparation. • Collaborate with other personnel to plan and develop recipes and special menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers. • Check the quality of raw and cooked food products to ensure that standards are met. • Check the quantity and quality of received products. • Demonstrate new cooking techniques and equipment to staff. • Determine how food should be presented, and create decorative food displays. • Determine production schedules and staff requirements necessary to ensure timely delivery of services. • Estimate amounts and costs of required supplies, such as food and ingredients. • Inspect supplies, equipment, and work areas to ensure conformance to established standards. • Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food. • Monitor sanitation practices to ensure that team members follow standards and regulations. • Order or requisition food and other supplies needed to ensure efficient operation. • Recruit and hire staff, including cooks and other kitchen workers. • Maintains knowledge of currently used concepts, practices and procedures associated with fine dining restaurant trends. • Develops and documents all recipe specs, and control procedures. • Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy. • Designs and implements regular menu updates • Create and maintain on-line templates for Production, Commissary Ordering and Transfers • Responds to guest service issues • Monitor payroll/punch edits • Participate in Monthly Inventory • Inspects all food safety documentation for accuracy and consistency. • Facilitates the flow of pertinent information from management to team members and from the team members to the Executive Chef • Responsible for the financial performance of the venue to budget, makes course changes and recommendations to improve financial performance. • Directly supervises the Restaurant Sous Chef and Cook 3. Indirectly supervises Cooks 2 and Cooks 1. • Create and utilize a comprehensive and sustainable employee engagement strategy through both formal and informal feedback as well as constant communication • Performs all other duties as assigned. QUALIFICATION REQUIREMENTS • High school diploma or GED required. • Culinary degree or Chef Certification required. • Minimum of two years of fine dining/ala carte experience required. • Must be at least 21 years of age.