Prepares meals by providing food preparation expertise; promoting and providing quality food services; managing kitchen staff. Duties: * Accomplishes kitchen human resource objectives by orienting, training, assigning, scheduling, coaching, counseling, and disciplining kitchen employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning; enforcing policies and procedures. * Achieves kitchen operational objectives by contributing information and analysis to culinary plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; training kitchen workers to expand their skills; identifying and resolving problems; determining system improvements; implementing change. * Meets kitchen financial objectives by estimating requirements; contributing information to the seasonal food and beverage budget; reviewing menus; recommending corrective actions; evaluating time-saving production techniques