The department head responsible for the restaurant's kitchen. Ensures kitchens provide a safe, eye-appealing, properly flavored food. Maintains a safe and sanitary work environment for all employees. Other duties include menu planning, budget preparation, and maintenance of payroll, food cost and other records. Specific duties involve food preparation and establishing quality standards, and training employees in cooking methods, presentation techniques and portion control, works with the owners and director on equipment repair and maintenance.