Responsible for day-to-day operation of the kitchen. Operate the kitchen in a profitable manner as outlined in the annual budget. Keep a solid commitment for guest, staff and professional needs. Ensures food quality and guest satisfaction. • Monitor, train and develop employee’s skills • Monitor production and quality levels of all food products, both incoming and outgoing • Must maintain proper sanitation environment to include proper use, cleaning and handling of all equipment and product • Maintain open and daily communication with staff and management • Assist the Executive Chef and other Restaurant Chefs as needed • Develop and implement ongoing education programs for sanitation and safety • Plan meals based on implemented menus • Research and development for menus and recipes • Responsible for food preparation • Must be able to read budget and financial spreadsheets • Inspect all shift employees as to adherence to dress code, sanitation, and work habits • Establish and maintain effective working relationships with team members and guests • Supervise and instruct others, follow instructions, influence others, meet time requirements, work precisely, and problem solve using independent judgment and decision-making skills • Check all storage areas daily communicating any problems in food storage, receiving, handling, and temperature control • Conduct inventory and place food orders as needed • Uphold sanitation guidelines as set by Washoe County Health Dept Maintain including food quality, sanitation, safety, and hygiene • Exemplify our core values, family style service, our mission and vision • Exemplify our DEI (diversity, equity, inclusion) culture • Performs other job-related duties as assigned • Knowledge of use, cleaning, and break down of equipment • Ability to maintain a consistent work speed under normal conditions • Ability to maintain working relationships with coworkers • Always challenge staff with culinary ideas and industry trends • Must be creative, innovative and assertive • Must be able to maintain high level of professionalism • Excellent knowledge of Line Cook positions • Must be able to work all positions in the kitchen • Ability to follow standardized recipes as well as improvise • Knowledge of various preparation methods • Excellent knowledge of plate presentation • Awareness of waste control • Knowledge of all kitchen equipment and utensils • Knowledge of proper product rotation procedures • Must be able to read, write, and verbally communicate effectively in English • Knowledge of use, cleaning, and breakdown of equipment • Current Serve-Safe certification • High School diploma or equivalent ADDITIONAL REQUIREMENTS • Work may be performed in an area, which may be unusually noisy and crowded • Mobility to include bending, reaching, prolonged standing and walking, accessing and lifting items from floor level to six feet high • Normal sense of smell, touch, sound and vision range • Eye/hand coordination and manual dexterity • Work area is subject to variable temperatures • May be subject to smoking environment and moderate noise • Good working knowledge of computer software to include MS Word, Excel • General office experience preferred • Must have minimum 5years experience in high volume, 24 hour restaurant with emphasis in breakfast, lunch, and dinner. Have a working knowledge of Chinese cuisine. Must be willing to work varied shifts and schedules. GUEST SERVICE (INTERNAL/EXTERNAL) STANDARDS: Employee is required to meet and deliver our core values, service standards, and family style service. PERFORMANCE REQUIREMENTS: Must have the ability to provide internal/ external guests with service excellence, have excellent communication skills and observation skills, and have an easygoing demeanor to ensure a fun and safe environment for our guests. Above average speech – both speaking and reading/writing English. Need excellent interpersonal skills. Work requires schedule flexibility which may include days off, nights, weekends, holidays, and overtime as needed.