Summary: Supervises all kitchen staff in designated outlet. Oversees operations of the kitchen, ensuring food quality, guest service and food cost goals are met.

Essential Functions:

Supervises all kitchen staff including cooks and cooks helpers Ensures proper handling, portioning, preparation and presentation of food Ensures employee schedules and production is appropriate for the business volume Ensures kitchen cleanliness, organization and proper functioning and maintenance of restaurant equipment Produces all food items according to recipes and ensures appropriate control of food costs Coordinates with the front-of-the-house management team to ensure efficient operations Ensures health, safety and sanitation standards are followed at all times Performs the responsibilities of the kitchen manager as needed Performs other duties as assigned