Assists in the direct supervision of culinary staff, food production, scheduling, training maintaining quality standards and food cost control so as to create quality food products. Essential Duties: Oversees and manages food preparation for a specific area of the kitchen (restaurant line, banquets, shifts). Supervisors and ensures production of high quality food. Adheres to established control procedures for cost and quality such as food production charts, par inventories, standardized recipes, use records, food costing sheets, etc. Ensures that all recipes are followed and prepared on a consistent basis. Monitors and checks the maintenance of all kitchen equipment daily. Maintains and directs a quality sanitation program. Maintains and implements daily food prep lists. Assists Executive Chef with the ordering of all food products. Assigns duties to associates for efficient operation of the kitchen. Maintains and evaluates existing food concepts. Assists in the development of new food concepts.