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Duties: Manage and lead the kitchen staff in chefs absence Provides guidance to junior kitchen staff members, including but not limited, to line cooking, food preparation and dish plating Oversees and organizes kitchen stock and ingredients Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance Keeps cooking stations stocked, especially before and during prime operation hours Train and assess staff on the job Mana…