Operational Leadership
- Supervise day-to-day back of house operations, including prep, line, and dish teams.
- Coordinate with the Executive Chef to ensure food preparation and service meet quality and consistency standards.
- Monitor workflow to maintain efficiency during peak service hours.
Staff Management
- Recruit, train, schedule, and develop kitchen team members.
- Foster a positive, respectful work environment that values teamwork and accountability.
- Conduct staff meetings, performance reviews, and corrective action when needed.
Inventory & Cost Control
- Oversee ordering, receiving, and inventory control of food and supplies.
- Track and manage food waste, portion control, and overall cost efficiency.
- Assist in maintaining budgetary goals for labor and food costs.
Health & Safety Compliance
- Enforce food safety, sanitation, and cleanliness standards across all BOH operations.
- Conduct regular inspections of equipment, storage, and workstations.
- Ensure staff compliance with ServSafe and local health department requirements.
Collaboration
- Partner with Front of House management to ensure smooth service and guest satisfaction.
- Support menu rollouts, seasonal changes, and special events.

2–4 years of experience in restaurant management, preferably in a high-volume environment.
Strong knowledge of kitchen operations, food safety, and sanitation practices.
Proven leadership skills with the ability to motivate and manage diverse teams.
Solid organizational and problem-solving skills.

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