Responsibilities

• Shift to shift operations of the BOH, knowing and being able to fill in all applicable areas of the kitchen, smoker room, dish area.
• Implement training program throughout the kitchen with measurable metrics and accountability to those metrics.
• Manage the BOH staff to meet operational goals as far as efficiency and profitability as it relates to labor and food cost
• Implement BOH procedures for best operational efficiencies, to include but not limited to:
• Product Receiving and Ordering
• Quality Control
• Line Checks
• Maintaining proper levels of inventory
• Employee Review/Grading/corrective actions

Requirements

• 40 hours minimum per week with the expectation is that you will work longer when required.
• Eligible for 10 days of paid time off (PTO) annually which will begin accruing immediately.
• Bonus structure to be paid quarterly, based upon measurables, with eligibility requiring employment through the payout date (or one month after close of quarter).
• 2-4 years of experience as an Executive Kitchen Manager in a full-service restaurant
• Responsible for overseeing 30+ staff members
• California Food Protection Manager Certification