Responsibilities:**
- Plan and oversee the daily operations of the kitchen.
- Create and update menus, taking into consideration seasonal ingredients, dietary restrictions, and customer preferences.
- Develop recipes and ensure consistency in food quality and presentation.
- Supervise kitchen staff, including cooks, prep cooks, and kitchen assistants.
- Train and mentor kitchen team members on culinary techniques, safety procedures, and sanitation standards.
- Monitor inventory levels and order ingredients and supplies as needed.
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