The Chef/Kitchen Manager oversees the daily operations of the Back of House (BOH) Kitchen, assuring that all performance goals are reached, including facility profitability through revenue generation, cost control, guest satisfaction, and development of team members. Performance includes but is not limited to guest satisfaction, maintaining and improving our standards, achieving financial objectives, and maintaining a positive work environment. Responsible for ensuring that guests receive the highest level of food quality and superior service in a clean, comfortable environment with an energetic ambiance while maximizing profit from meeting our annual budget by controlling labor costs, costs of goods sold, and operating expenses.

Duties & Responsibilities:
BOH Staff Supervision

• Oversee all BOH staff’s daily duties and ensure all company standards, policies, and procedures are being met
• Ensure all daily checklists, line check sheets and prep sheets are being filled out and completed 100%
• Show leadership through hard work, loyalty, dedication, and honesty to the Staff and the Company
• Earn and maintain the respect of other Managers and staff members through hard work, honesty, dedication and strong leadership
• “Writing Up” of all BOH employees
• Termination of BOH employees in cooperation with the General Manager
• Interviewing and participate in the hiring of all BOH employees
• Ensure all food, paper and chemical supplies are accounted for and no theft is occurring

Cost Control

• Ensure all budgeted labor costs are being met
• Ensure all budgeted food, paper, and chemical costs are being met
• Ensure all budgeted fixed and variable Operating Expenses are being met
• Create and execute ideas & procedures to help the Company reduce costs while increasing quality
• Complete a weekly inventory and generate a cost of goods sold for food, beverages, paper, and chemicals
• Complete a monthly inventory and generate an on hand raw cost for food, beverages, paper, chemicals, firewood etc....
• Create and Oversee portion control methods and procedures
• Ensure all portions are executed 100% to our recipes and plate specifications
• Ensure proper pull thawing procedures are being followed
• Ensure food waste is kept to a minimum
• Ensure proper cooking procedures are being followed
• Schedule, prepare for, and lead BOH staff meetings. BOH staff meetings must be held at least once a month

BOH Training

• Ensure that all BOH employees are trained using the proper Company training materials
• Ensure that all training material, policies and standards are being followed and maintained by the BOH staff
• Ensure all BOH employees are 100% knowledgeable of all recipes, portions, presentations, cooking procedures etc.
• Assist with the maintenance and updating of all Company training materials

Cleanliness/Maintenance/Health Score

• Ensure the entire BOH, space, walk in coolers, walk in freezers and equipment are maintained, working properly and cleaned to the highest standard
• Ensure equipment monthly maintenance schedules are followed
• Ensure all dishes, cups, cooking utensils, small wares etc.… are properly washed sanitized and stored
• Work directly with the Maintenance Supervisor to ensure the BOH maintenance and repairs needs are being completed in a timely and professional manner
• Create and develop new strategies to help reduce repairs and maintenance costs
• Ensure the BOH is kept 100% clean, sanitized and that all staff follows proper food handling procedures
• Ensure all Health Department rules and codes are followed, and Health Inspection scores are equal to or greater than a 93.
• Ensure all pest control issues are resolved immediately and hold the Pest Company accountable and to the highest standards.

Purchasing

• Negotiate with suppliers and vendors to obtain your store the most competitive purchase price possible
• Hold Vendors accountable and give them notice of improper pricing
• Shop your prices on a weekly and monthly basis to ensure you purchase from the proper vendor
• Use your Purchase Formula Calculation Spreadsheet to determine when to buy from our Primary vendor
• Maintain accurate and adequate inventory levels of all food, paper and chemical
• Ensure all food purchases meet or exceed our Food specs. and standards
• Ensure that all purchases are properly checked in and the correct price were charged
• Ensure that what you ordered is what you received
• Hold your vendor salespeople 100% accountable for our orders

Food Standards

• Ensure the Restaurant’s overall food quality meets or exceeds the Owner’s highest standards
• Research and develop new food recipes, ingredients, complete dishes, and plate presentations
• Ensure all food recipes, ingredients, and plate presentations meet the company specs.
• Oversee and ensure that all plate presentations and garnishes are to company specs.
• Ensure our food is always at it freshest state
• Ensure all shelf-life specs. are followed
• Oversee and ensure that all recipes and cooking procedures are followed 100% during prep
• Ensure that all line cooking procedures meet company specs.
• Ensure all food is delivered appropriately hot or cold to the guest and as quick as possible
• Oversee and ensure that all dishes are prepared 100% accurate according to the guest’s order
• Create and develop weekly/monthly food specials.

Corporate Office

• Ensure all the proper daily, weekly and monthly paperwork gets to the Corporate office on time and is placed in the proper location
• Ensure all daily, weekly and monthly deadlines are being met
• Ensure that all the BOH invoices are properly coded

BOH Staffing & Schedules

• Create your weekly BOH work schedules
• Ensure the BOH maintains proper staffing levels for all positions.
• Ensure you are proactive in hiring to build up our staff levels when necessary and be proactive to trim down our staffing levels when necessary. Work directly with your GM on this
• Ensure that all the schedules are accurately created to ensure proper staffing levels in all positions according to business demands.
• Ensure that Overtime is only given when necessary and that you and your supervisors are cutting staff in the proper order
• Ensure your supervisors are holding the staff accountable for their actions and ensure your Supervisors are making the staff follow all the Company’s Policies and Procedures.
• Properly “Writing Up” the BOH employees when they staff do not follow the Company’s policies and procedures.
• Hold your BOH staff 100% accountable for their actions
• Reward your BOH employees for great job performance