Job Description:Work directly with the Executive Chef to prepare and oversee daily culinary operationsSupervise all culinary points of service that may include catering, kitchen, line and food stationsAssist with menu planning, inventory and vendor relationsHire, educate and support culinary and kitchen staffPrepare production, safety and temperature logs to ensure high standards of operationExhibit and lead by example by delivering high level customer service to all customers, guest, and clients