Assign and direct the work and train kitchen associates to maximize productivity and minimize waste. Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers Start food items that are prepared ahead of time, making sure not to over prepare estimated needs. Inspect daily use records with the Management so as to make sure that estimates are filled in correctly and associates are following these estimates as closely as possible. Pull all food needed for daily production from walk-in box and utilize all leftovers. Communicate both verbally and in writing to provide clear direction to staff. Attend all associates meetings, come up with sound suggestions on solving associate's problems and promote and maintain effective communication between all of the food production areas within the kitchen. Maintain and supervise good housekeeping practices in all areas in the restaurant. Turn in the daily cleaning checklist and practice and strictly enforce the "clean as you go" policy. Inspect all workstations including the associates’ cafeteria. Ensure proper set-up for breakfast, lunch and/or dinner. Date all food containers and rotate as per Crescent standards, making sure that all perishables are kept at proper temperatures. Prepare daily production charts.      Comply with attendance rules and be available to work on a regular basis. Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out-of stock items or possible shortages.  Assist in keeping buffet stocked. Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per Crescent standards. Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill. Perform any other job-related duties as assigned.