BOH Supervisor/Kitchen Manager - Full-time / Part-time

• Execute operating goals and objectives
• Coordinate BOH operations each shift
• Oversee production and service, inventory and ordering, receiving, storage and rotation, food prep, recipe adherence, and plate presentation
• Develop and maintain a positive relationship between FOH and BOH
• Keep current with trends in the restaurant industry

2. Financial
• Conduct physical weekly inventory
• Monitor and control food cost and take corrective actions
• Prepare and analyze BOH reports
• Maintain current pricing for all vendors, invoices, and throughout all SPFMG tools
• Implement cost cutting measures

3. Operations
• Manage and maintain BOH performance standards and operating procedures
• Ensure BOH staff knows and adheres to codes and practices
• Organize and monitor BOH staff schedules including breaks
• Organize delivery schedules
• Train, monitor, and oversee kitchen safety standards, proper food handling, and storage practices
• Report and record all accidents/incidents involving guests and/or team
• Maintain proper ticket times during all hours of operation
• Manage and oversee prep schedules, pars, and prep sheets, waste logs, temperature logs, order guides, recipe book, and conduct daily line checks.
• Execute and keep current all kitchen cleaning schedules and maintain sanitary standards
• Maintain food quality standards
• Ensure cleanliness of BOH and maintain 90% or better on all Health Department audits

4. Human Resources/Legal
• Assess and report BOH staffing needs and participate in hiring, training, developing, and coaching BOH staff
• Ensure compliance with local health and safety codes and restaurant safety and security policies
• Maintain and keep current all BOH staff serve-safe/food handler certificates

5. Repairs and Maintenance
• Report any and all building and/or equipment issues immediately
• Schedule and oversee repairs and maintenance for kitchen equipment