SUMMARY: Work closely and manage the daily operation with Executive Chef. Set a role model to other kitchen staff and lead the team. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: Assist Executive Chef to manage all BOH operations and communicate with FOB managers. Understand completely all policies, procedures, standards, specifications, guidelines and training programs. Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards. Work with and lead the team in the right direction. Work with chefs on new menu developments and specials. Understand and be able to work at all stations. Train new kitchen staff with chef. Assist to manage food and labor cost with chef. Ensure that all products are received in correct unit count and condition and that deliveries are performed in accordance with the restaurant's receiving policies and procedures.