Job Description

Position Summary:

Supervise and coordinate all activities concerning back-of-the-house operations and personnel. Responsible for ensuring a quality finished product before and during service hours. Assume all duties of the Chef de Cuisine and other Sous Chefs in their absence.

Core Tasks and Responsibilities:

Food & Product

• Taste food items to insure consistency and conformance to recipes and standards of appearance.
• Take time to give special attention to special guests and guests with special needs.
• Train kitchen staff on all menu items and food production principles and practices, by way of constant communication and assisting in the use of accurate menu descriptions.
• Control food costs by maintaining product storage requirements, daily work sheets, standardized recipes, daily line checks, and waste control procedures.
• Purchase food orders, ensuring proper quality and quantity of food items are available at all times.
• Create daily specials in keeping with the restaurant’s style.
• Maintain product quality standards and consistency through the hourly kitchen personnel.
• Maintain knowledge of local competition and general industry trends.
• Step in as acting chef in any position necessary.
• Work the line when necessary.
• Expedite meals as they are prepared.
• Properly maintain all sanitation procedures in accordance with CDC and Health Department regulations.

Communication

• Use daily kitchen notes to communicate with the management team.
• Establish open lines of communication between FOH and BOH at all times.
• Work with FOH personnel to execute menu changes, specials, and information regarding shortages.
• Work closely with all management staff.
• Attend daily line up meetings. Educate FOH personnel in product awareness and cultivate long-term food knowledge.
• Lead by example and motivate through positive reinforcement.
• Be firm, fair and consistent when involved with employee issues.

Service

• Strive for guest satisfaction—maintain the goal of creating positive guest experiences.
• Maintain the integrity of every dish no matter time, price point, whom it is for or level of difficulty.
• Organize and operate an efficient, professional service.
• Train and motivate all kitchen personnel in restaurant policies, procedures, and rules.
• Hold kitchen staff accountable for not following policies and procedures.
• Maintain a clean and organized BOH workspace.

Supervisory Responsibilities

• Interview, hire, train, evaluate and review all hourly BOH Restaurant staff.
• Discipline and terminate staff as needed.
• Onboard new employees and ensure proper documentation is completed.
• Verify new employees in online system.
• Provide positive feedback and constructive criticism as appropriate.
• Develop culinary talent by coaching and mentoring hourly staff.
• Maintain positive attitude about all culinary aspects of the restaurant.
• Maintain all proper documentation of disciplinary actions and incident reports.
• Create and/or oversee the creation of the restaurant BOH Schedule
• Conduct annual performance reviews for hourly staff.

Prep

• Coordinate prep lists prepared by each of the chefs for prep cooks and coordinate the execution of the corresponding prep.
• Ensure all food items are properly prepared.
• Make sure that any frozen products are pulled from the freezer at least two days in advance to give them enough time to properly thaw.
• Orient, motivate, train and educate all prep staff.
• Create and maintain the highest standards of quality and consistency with all prepped products.
• Sample food items daily to insure consistency and conformance to recipes and standards of appearance.
• Update and maintain the master prep list, market prep list and station prep lists.

Recipe Books

• Work with the Chef de Cuisine/Executive Chef to ensure all recipes are documented and accurate.
• Update and organize the recipe book as needed.
• Update new and revised recipes.

Weekly and Perpetual Cleaning Lists

1. Oversee and schedule all weekly and perpetual cleaning projects.
2. Work closely with all BOH managers to schedule and document all cleaning projects. Track all labor contributed to the perpetual cleaning list.

QUALIFICATIONS: Must have at least a high school diploma or GED. Previous kitchen experience is required with at least 1 year of supervision experience. Must be able to work well under pressure and be self-motivated. Must have good organizational, time management and delegation skills. Good communication skills—both written and verbal, Spanish speaking is a definite plus. Requires standing and carrying for long periods. This position may require lifting, carrying, pulling or pushing of approximately 21—50 pounds. Must work holidays and be able to meet required work schedule based on the needs of the restaurant and hotel.

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