• Assist the Owner/Executive Chef with the operations of the kitchen• Drive the staff below me to maintain a productive pace and creative state of mind• Provide the front of house staff with daily specials and description on each of those dishes• Educate new staff on procedures and methods for all stations, sanitation and prep for the restaurant• Maintain a positive and open minded attitude towards learning new ways to cook• Stay up to date with health code and sanitation procedures

• Break down Beef, Pork, Lamb, and Goat from whole animals to primal cuts and smaller steaks• Ensure meat cut sheet requests and specifications per the costumer• Meet the cleanliness and sanitation standards of the USDA inspectors

• Production and menu development• Monitor cooks and kitchen employees to ensure quality standards are met• Provide an enjoyable and educational work environment for those in training• Maintain clean work stations and overall kitchen• Required to produce food menus for up to 150 guest banquets• Utilize products that might and/or were starting to turn by curing and pickling and other preservation methods.

• Production and menu development• Maintain clean work stations and overall kitchen• Required to produce food for up to 50 guest banquets

• Production and menu development• Maintain clean work stations and overall kitchen• Required to produce food for up to 100 guest banquets• Utilized products that might and/or were starting to turn by curing and pickling and other preservation methods.