* Ensuring promptness, freshness, and quality of dishes. * Coordinating cooks' tasks. * Implementing hygiene policies and examining equipment for cleanliness. * Designing new recipes, planning menus, and selecting plate presentations. * Reviewing staffing levels to meet service, operational, and financial objectives. * Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers. * Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders. * Setting and monitoring performance standards for staff. * Obtaining feedback on food and service quality, and handling customer problems and complaints. * 2+ years of culinary education. * 5+ years of experience in a similar position. * Advanced knowledge of food professional principles and practices. * Proficient knowledge of human resources management.