Kitchen Head

Order supplies, food and ingredients based on rapidly shifting demand
Hire and train kitchen staff in specific stations, and cross-train as necessary
Create schedules for kitchen staff to ensure there are always enough workers to meet the demand, particularly for the lunch rush
Maintain inventory levels and conduct full weekly inventory
Schedule and oversee necessary maintenance and repairs on kitchen appliances
Assist the Restaurant Supervisor with menu changes and adjustments based on seasonal availability
Respond personally to guest questions and complaints
Keep weekly and Monthly Reports
Maintain sanitation and safety standards in the kitchen area