SALARY: $50k/yr+ depending on experience
BENEFITS: 401k, health insurance, meals and beverages, family discounts, bonuses, great work environment

OVERSEES: Manages all kitchen employees, places purchases for the establishment within a budget, menu development and execution, works the line, manages and delegates prep, enforces proper health and sanitation procedures, plans specials and events.

KNOWLEDGE: Knowledge of foodservice kitchen management includes best hiring and firing practices, staffing and scheduling for profitability, overall general cooking knowledge, proper preparation, handling, cooling and storage procedures (ServSafe Certified), restaurant financials with particular emphasis on overall food costing per plate, food cost and cost of goods calculations, inventory procedures, reading and assessing a P&L statement, best practices for purchasing goods and methods for achieving prime costs in volume challenges

JOB RESPONSIBILITIES AND DUTIES
Maintain cleanliness of BOH
Set up a daily, weekly and monthly cleaning schedules and expectations utilizing all staff of BOH
Assign deep cleaning tasks to cooks that are scheduled during carpet cleaning and/or hood cleaning nights
Set up a check out system for all of the cooks, checking not only stock but also cleanliness of kitchen
Constantly maintain proper handling procedures to eliminate opportunities of foodborne illnesses and cross contamination
Maintain all food storage areas with an emphasis on cleanliness, proper operation and that FIFO procedures are being used.
Maintain all thermometers in freezers and coolers (make sure they are present and working)
Check all temperatures of cold and hot products to make sure they are correct

Employee Supervision and Knowledge BOH
Perform evaluations of cooks. Compensation will be up to General Manager.
Be involved in the hiring, training and supervision of all new cooks
Provide continuous learning opportunities for all BOH employees
Support FOH employees with knowledge to sell food products

Food Costs
Creating and utilizing a waste sheet
Be aware of portioning and consistency, check constantly
Provide accurate cost detail of all dishes to determine profitability
Source products which are of high quality, are cost effective and pertinent to the overall menu theme
Work with ownership and management to provide specials and new menu ideas which are consistent with trends, customer demands, maximize cross utilization principles, are profitable and thematically consistent
Stay current on commodity market issues of food products and adjust accordingly to achieve budget and food cost goals
Hit all food budgets and operational cost expectations

Labor Costs
Oversee scheduling and staffing which is consistent with operational needs
Cut employees daily to achieve labor cost targets while maintaining all expectations regarding customer satisfaction
Hire and train the right people to cut down on employee churn
Provide a safe, healthy and solid environment for your staff
Provide ongoing support and training
Cross train employees to promote retention and provide greater opportunity for success