Job Description:
Directly responsible for executing and training all kitchen functions and systems, including food ordering/purchasing, food preparation, certification of all BOH stations and maintenance of quality standards to include recipe adherence; sanitation and hygiene. Must be able to train and develop, provide feedback on performance and create and deliver development plans for all BOH staff. This position reports to the GM of the restaurant and CDO of the brand.

DUTIES & RESPONSIBILITIES:

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards
• Make personnel decisions, including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate
• Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees
• Fill in where needed to ensure guest service standards and efficient operations
• Prepare all required paperwork, including forms ( line checks, temp logs), reports, and schedules, in an organized and timely manner
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
• Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition. Deliveries are performed following the restaurant’s receiving policies and procedures
• Control food cost, usage and waste by following proper requisition of products from storage areas, recipe adherence, and waste control procedures
• Oversee and ensure that restaurant policies and employee performance appraisals are followed and completed on a timely basis
• Meet labor objectives through accurate schedule writing by knowing sales forecasts while ensuring that all positions are staffed as needed, and ensuring that appropriate staffing levels are always maintained
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any violations of company policies, rules, and procedures
• Own the training of kitchen personnel in the safe operation of all kitchen equipment and utensils
• Responsible for training/accountability of kitchen personnel in cleanliness and sanitation practices
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas
• Check and maintain proper food holding and refrigeration temperature control points
• Provide safety training per training program, lifting and carrying objects, and handling hazardous materials

QUALIFICATIONS:

• A minimum of 3 years of experience in varied kitchen positions, including food prep, line cook, and expediter
• At least 2 years of experience in a similar leadership capacity
• Must be able to professionally communicate clearly with all managers and kitchen and dining room personnel
• Be able to reach, bend, stoop and frequently lift up to 50 pounds
• Display the required leadership, food spec & culinary skill set to effectively lead every shift from open to close
• Must be very hands on and have the physical stamina to be in a standing position for long periods of time