Create, cost, and execute innovative, profitable, and seasonal menus across all outlets. Guarantee consistent, high-quality food production, presentation, and adherence to recipes and standards. Hire, train, schedule, and lead all Back of House (BOH) staff, fostering a positive and professional work culture. Control and manage food and labor costs, inventory, purchasing, and budgeting to meet P&L targets. Maintain impeccable hygiene, sanitation (HACCP), and safety standards in the kitchen.