Oversees back-of-house operations.Hires, trains, and manages kitchen staff.Sets the staffing schedule.Leads pre-shift meetings.Develops recipes and menus.Determines plating and presentation plans.Orders and evaluates the quality of new food.Stocks the kitchen with necessary supplies.Helps with financial planning and budgeting.Handles and resolves customer complaints.Makes sure the kitchen staff follows all food safety laws.Sets and implements the kitchen policies and procedures.