​Duties and Responsibilities:

• ​Develop and plan menus and daily specials.


• Create prep lists for kitchen crew.


• Lead, mentor and manage culinary team.


• Participate in intervew process and selection of kitchen staff


•  Ensure maintenance and cleaning schudules for equipment, storage and work areas.


• Manage food costing and inventory.


• Maintain standards for food storage, rotation, quality and appearance.


• Ensure compliance with applicable health codes and regulations.