Develop and implement menus and meal plans that fit the facility, restaurant, or executive chefskitchen needs and goals on a daily basis. Direct and supervise kitchen operations and designated back of the house staff. Train all related staff. Work well as part of a team and contribute to a positive work environment. Maintain a well-stocked inventory, and exercise wise cost control. Engage with peers, colleagues and patrons in a manner that invites interaction and feedback Assist with long-term plans as they relate to cuisine and overall culinary experience. Take Responsibility for all food preparation and handling methods Monitor hygiene and sanitation within kitchen and food-prep environments.