• Knowledgeable of all dishes in the kitchen as created and taught by Executive Chef. 
• Supervises staff in proper preparation, cooking and garnishment of all menu items.
• Ensures proper receiving, storage (including temperature-setting) and rotation of food  products so as to comply with Health Department regulations.
• Leads menu planning activities with F&B Leadership Team  
• Creates and helps execute employee staff meal plans
• Maintains vacation schedule for proper staffing.
• Maintains a healthy and clean environment
• Reports needed repairs to engineering department
• Performs other duties as requested, such as V.I.P. parties, and staff meetings.

 Physical Requirements:

• Ability to lift, push and pull up to 50 pounds or more
• Ability to stand and walk for long periods of time
• Agility to move and travel in the kitchen
• Ability to communicate with coworkers in noisy atmosphere

Knowledge and Skills: 

• Thorough knowledge of hot and cold food preparation.
• Good working knowledge of accepted sanitation standards and health codes.
• Extensive skill in usage of slicers, mixers, grinders, food processors, etc. 
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. 
• Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees and managers. 
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e. knives, spoons, spatulas, tongs, slicers, etc. 
• Ability to perform duties in confined spaces. 
• Ability to perform duties within extreme temperature ranges.

 Education and Experience: 

• Any combination of education, training or experience that provides the required knowledge, skills and abilities.  
• Graduation from a culinary school or formal apprenticeship program recommended. 
• 3 - 5 years of culinary experience with supervisory experience preferred.