RESPONSIBILITIES Leads kitchen team in the absence of the Head Chef Provides guidance to junior kitchen team members, including but not limited, to line cooking, food preparation, and dish plating Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance Keeps cooking stations stocked, especially before and during the peak operation hours Assist in hiring and training of new kitchen team member to meet/exceed restaurant and kitchen standards Manages food and product ordering by keeping records and minimizes waste Works with existing systems to improve waste reduction and manage budgetary concerns Supervises all food preparation and presentation to ensure quality and restaurant standards Assist Head Chef in maintaining kitchen organization, team competency, and training opportunities Assist Head Chef with menu creation Coordinates with restaurant management team on supply ordering, budget, and kitchen efficie...