1. Responsible for day-to-day management –All company restaurant kitchens Works with customer service teams –Assures customer satisfaction Responsible for company kitchen strategy –Equipment, systems, staffing

2. Chef Responsibilities Chef Management Responsibilities Menu Responsibilities ExecutiveDesign menusDevelop recipes Sous Manage kitchen at individual locations Responsible for safety and quality Line Manage small teams Prepare food

3. Executive Chef –Director of kitchen operations Sous Chefs –Chefs Tourant –Chefs de Partie