Lead, mentor, and manage culinary team. Develop and plan menus and daily specials. ... Manage food costing and inventory. Maintain standards for food storage, rotation, quality, and appearance.
Oversees a restaurant's kitchen by managing other members of the food preparation team, deciding what dishes to serve and adjusting orders to meet guests' requests. May assist in prep work, such as chopping vegetables, but more often will be involved in cooking specialty dishes.