BOH Management

Description

• Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards.
• Handle and train others to clean kitchen equipment carefully and safely to prevent damage or injuries.
• Monitor weekly historical business data, and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards.
• Supervise operation of the kitchen to maximize profitability, minimize legal liability, and conform to State and Local health code regulations.
• Consistently monitor COGS through daily use of inventory control. Input of food purchases and the safeguarding of all recipes.
• Assist with hiring, training, and scheduling of BOH personnel. Investigate and resolve complaints concerning food quality issues.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Maintain par-stock of food products Comply with all health and safety regulations.
• Review and monitor, with General Manager or other financial personnel, expenditures to ensure that they conform to budget limitations.
• Perform other kitchen duties as assigned by General Manager

Requirements

• Understand the importance of fresh, made from scratch recipes and hand cut steaks.
• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter with a from scratch concept.
• At least 1 year in a similar capacity. Must be able to communicate clearly with managers, kitchen and dinning room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
• Work in a standing position up to 11 hours a day.
• Understand and respond to team members in a loud environment.
• Understand finance and cost management.
• Be able to work in a Real, Fresh, Fun environment!