Ability to oversee the running of the kitchen in the absence of the Sous Chefs/Chefs. Ability to make informed decisions in absence of Sous Chefs/Chefs, when food issues arise, to ensure best possible guest experience. Be able to mentor and coach Cook 2's and Cook 3's to complete their job functions. An advanced knowledge and understanding of various cooking methods, ingredients, equipment and procedures. Have the ability to correctly identify, utilize and prepare food with all products and ingredients currently in use in the kitchen, with limited supervision. Ability to perform opening and closing duties of the kitchen. Identify and inspect all food products for quality Ability to move between/cover all stations in both kitchens, following hotel standards and SOPs. Ability to perform job functions with strong attention to detail, speed and accuracy. Be able to execute soups and sauces with little to no supervision. Ability to work well under pressure, with a sense of urgency for meeting production schedules and timelines for guest orders. Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen. Set up any work station in either the outlet or banquet kitchen, with required mise en place, tools equipment and supplies according to standards. Follow all storage procedures when taking food out of walk-in and when returning food to walk-in. Ability to safely and properly use all culinary equipment in the kitchen. Be able to follow recipe cards and prep lists accurately. Ability to create and execute daily specials for the restaurant, with final approval by the Chefs. Maintain safety, hygiene and cleanliness in and around the kitchen, meeting health department and OSHA standards. Attend all department meetings and company trainings