Description
Second-in-command in a professional kitchen who oversees daily production and service, supervises line and prep staff, and ensures food quality, consistency, and sanitation. Executes menus and specials, expedites service, and trains staff; assists the Executive Chef with ordering, inventory, scheduling, costing, and records, and leads the kitchen when delegated.
- • Verify the quality, freshness, and doneness of raw and cooked foods.
- • Enforce sanitation and food safety practices in accordance with regulations.
- • Inspect incoming products and storage to confirm quantity, quality, and rotation.
- • Assist with ordering, vendor communication, and inventory control.
- • Supervise and coordinate line cooks, prep cooks, and dish staff during shifts.
- • Inspect stations, equipment, and work areas for cleanliness and readiness.
- • Execute and uphold plating standards; assist with presentation for specials and events.
- • Train and coach staff in preparation, cooking, garnishing, and presentation.
- • Help estimate par levels and costs for ingredients and supplies.
- • Contribute to recipe testing and menu development based on seasonal availability and volume forecasts.
- • Provide input on menu pricing by reviewing food, labor, and overhead costs.
- • Prepare and cook menu items, banquets, and special requests as needed.
- • Plan daily prep lists, production schedules, and station assignments to meet service timelines.
- • Assist with interviewing, onboarding, and scheduling kitchen staff.
- • Support client tastings and event menu planning when required.
- • Demonstrate new techniques and equipment; ensure proper use and maintenance.
- • Coordinate with sales representatives and vendors to resolve issues and secure products at agreed terms.
- • Report equipment issues and arrange maintenance or minor repairs.
- • Maintain logs and records for temperature checks, waste, inventory, and production.
- • Expedite tickets and manage the pass to ensure accurate, timely service and quality control.
- • Act as kitchen lead in the Executive Chef’s absence and support cross-kitchen operations as assigned.
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Tasks & skills:
O*NET occupational data (work activities, skills, knowledge).
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This site includes information from O*NET by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA), used under the CC BY 4.0 license. Career Clutch has modified some of this information for student readability. USDOL/ETA has not approved, endorsed, or tested these modifications. O*NET® is a trademark of USDOL/ETA.
Last reviewed: Jan 2026
