Directly responsible to instruct and monitor the production staff in the preparation of all foods for service.  This employee will maintain complete control of the kitchen. * Plan and direct food preparation and culinary activities. * Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. * Ensure weekly menu strict compliance with standardized recipes and the weekly menu cycles. *  Modify menus or create new ones that meet quality standards *  Estimate food requirements and food/labor costs. *  Supervise Kitchen staff's activities. *  Arrange for equipment purchases and repairs. *  Recruit and manage kitchen staff. *  Rectify arising problems or complaint