> Developing unique and cuisine-appropriate menus > Collaborating with the Restaurant Manager to set item prices > Staying current on developing trends in the restaurant industry > Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations > Monitoring inventory and purchasing supplies and food from approved vendors > Hiring, training and supervising kitchen staff > Assisting and directing kitchen staff in meal preparation, creation, plating and delivery > Identifying and introducing new culinary techniques > Preparing meals and completing prep support as needed