- Oversee and participate in all aspects of food preparation (cooking, etc.) and production in the kitchen, including supervising the chef, staff and volunteers
- In conjunction with the Culinary Director, develop updated and varied menus, taking into consideration dietary restrictions and availability of foodstuffs
- Ensure high-quality food presentation
- Manage inventory of foodstuffs
- Maintain clean and organized kitchen in compliance with health and safety regulations
- Prepare reports as required
- Handle other duties as assigned