Oversee and participate through consistent training, in the preparation of all food and food related procedures and quality. Plan, develop and price menu items with the Executive Chefs and CDC, order all food, and keep records and accounts. Manager all kitchen staff (as listed above). Is responsible for the overall direction, coordination, and evaluation of all aspects of the kitchen and kitchen employees. Carries out management responsibilities in accordance with the organization's policies and applicable laws. Responsibliites include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving proble. Minimum experience of 2-4 years in a fast paced environment.