Oversees the activities of the kitchen staff and monitors food preparation and presentation in the absence of the Executive Chef and Chef de Cuisine. • Hires and trains new kitchen employees to restaurant and kitchen standards • Works with head chef to maintain kitchen organization, staff ability, and training opportunities • Must be able to meet the public and the organization in a professional and courteous manner. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required by this position.
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