The Chef de cuisine provides operational leadership & support for the day-to-day functions of the entire kitchen including, food production, bakery production, menu development & implementation, inventory management, and vendor communication and management. Ensure proper receiving, storage (including temperature setting) and rotation of food products in compliance with health department regulations, including coverage, labeling, dating and placing items in proper containers Conduct daily walk through of kitchen area ensuring proper operation and cleanliness of equipment, including refrigeration to maintain proper temperature for safe storage of food products Aids in control procedures for cost, quality, par levels, inventories, standardized recipes, use records, and