Oversee the operations of the kitchen. Hires and trains cooks and dishwashers. Direct the preparation, seasoning, and cooking of all food. Plan and price menu items, order supplies, and keep records and accounts. Supervises and participates in cooking and baking and the preparation of foods. Writes weekly schedules according to business and projected goals for labor dollars or percentages. Uses labor dollars and menu costing programs to price labor and food cost percentages. Must participate in checking all purchased supplies for quality and account for each delivered item. Keeps records of food and labor cost to meet budgetary goals. Creates and uphold sanitary guidelines in accordance with the city of Boston, servsafe, and safe handling guidelines. Trains the front of the house on menu items. Team management, hiring and training. Cost of goods oversight, ordering, inventory and waste management.