What are the essential functions? Assist in selecting, training, supervising, developing, disciplining and counseling associates in the Kitchen. Coordinate activities and direct training of Cooks and service personnel engaged in preparing, cooking, and serving foods to ensure efficient and profitable food service. Direct and participate in planning menus and utilization of food surplus and leftovers. Schedule kitchen staff according to business levels. Maintain inventory; estimate food consumption and purchase or requisition food and non-food items necessary for kitchen operation. Review menus; analyze recipes; determine food, labor and overhead costs to ensure economical and timely production. Direct and correct the presentation and portioning of food according to Red Lion standards. Direct and participate in sanitation and sanitary food handling in kitchen areas. Have passion for service; like taking care of others; and provide that friendly above and beyond service to Your customers Here are some of the legal items we talked about in the introduction. Review, comply with, and promote the company's Affirmative Action Plans for minorities, women, veterans and persons with disabilities. The listed items may not be the only duties performed in this position - there will be other duties as assigned.