BOH/Kitchen Manager

Company Culture
Make a difference: We intend to leave everyone in a better place than when they arrived. From our guests to our team, we strive to provide exceptional experiences to make an impact on the lives of everyone we come in contact with.

Be a part of a family: To us, family means caring and committing together. We care about everyone that comes into our restaurant and commit to providing them with an exceptional experience.

Have integrity: We practice integrity in all that we do. We always do the right thing, even when no one is watching.

Be respected: Work on a team that is committed to respecting others. Through politeness, listening, and helping those around us, we show our coworkers and guests the utmost respect.

Strive for excellence: We are always improving. We strive to be 1% better every day. We love serving our community and are always seeking ways to serve our guests and team better.

Have diligence and enthusiasm: We are passionate about what we do. We use these two principles to guide all of our decisions. We give everything our best and are thorough in all we do. And, we do everything with a positive attitude.

If you are looking for a team where you can make a difference, be part of a family, work with integrity, be respected, and achieve excellence, we think you will be a great fit for our team.

Summary/Objective

The BOH Manager is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.

Job description

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Coordinate all training activities for kitchen and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
• Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
• Assist managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas.
• Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations.
• Perform other related duties incidental to the work described herein.

Competencies

• Strategic Thinking.
• Business Acumen.
• Thoroughness.
• Leadership.
• Communication Proficiency.
• Presentation Skills.

Supervisory Responsibility

This position manages all employees of the department and is responsible for the performance management of the employees within that department

Work Environment

The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.

Physical Demands

The employee is required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.

Position Type/Expected Hours of Work

This position regularly requires long hours and weekend work.

Travel

No travel is expected for this position.

Required Education and Experience

• Experience in food preparation, management, nutrition or related industry.
• Four years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience.
• Experience as a chef/executive chef

Preferred Education and Experience

• Prior experience as an executive chef.
• Prior experience training, purchasing and managing budgets.

Additional Eligibility Qualifications

None.

Work Authorization/Security Clearance

Must be authorized to work in the U.S.

AAP/EEO Statement

We provide equal employment opportunity to all individualsregardless of their race, color, creed, religion, gender, age, sexual orientation, gender identity, national origin, disability, veteran status, or any other characteristic protected by state, federal, or local law.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Salary : $48,000 - $58,000