ESSENTIAL FUNCTIONS: (Other duties will be assigned as needed) Must be willing and able to do the following:

• Interact with, direct and supervise BOH employees on a daily basis in a fair and dignified manner.
• Interview, hire, train, develop and retain qualified BOH employees.
• Identify, address and document individual employee performance problems according to standard operating procedure.  Discipline and/or terminate as necessary according to PRG procedures.
• Schedule, conduct and document employee performance reviews according to standard operating procedure.
• Identify, train and develop key employees for growth, advancement and promotion.
• Understand and follow the food allergy procedure and special orders/restrictions.
• Perform a daily “walk through” inventory to prioritize product utilization.
• Assign production duties to all kitchen staff.
• Identify and communicate inventory and equipment needs to ordering Manager.
• Complete a daily product order.
• Perform a pre-shift line check to ensure quality of all items.
• Responsible for the purchase and ordering of all food product and supplies for the restaurant.
• Track high cost items according to standing operating procedure.
• Identify and communicate production needs to Pastry Chef.
• Meet daily with appropriate Manager/Chef to coordinate and ensure production standards, determine lunch and dinner specials, employee meals, complimentary pass outs and amuses, review kitchen personnel needs and issues, etc. 
• Conduct shift cook meetings.
• Become proficient in all functions of Chef, Pastry Chef, Saucier, Line Cook, Prep Cook, Coordinator and Steward functions.
• Assist in the development and maintenance of recipe books prescribing ingredients, product specifications, and portion sizes, which become property of PRG.
• Assist in the development of menus and food items.
• Prepare ingredients needed for recipes of menu items.
• Prepare food items according to prescribed recipes.
• Use equipment as prescribed in preparation of menu items.
• Maintain good quality standards including consistency and presentation.
• Coordinate proper food storage according to standard operating procedure.
• Communicate repair and maintenance needs to management.
• Ensure BOH employees understand and adhere to sanitation/safety guidelines.
• Safely and efficiently use knives and other tools, utensils and equipment necessary to complete preparation of menu items.
• Perform varied duties to ensure proper back of house operation according to standard operating procedure.
• Adhere to standing “zoning” procedures.
• Wear a hair restraint while on duty.
• Move safely through all areas of the restaurant, which may include stairs, uneven and slick surfaces.
• Must wash hands regularly, according to guidelines.
• Comply with all safety and sanitation guidelines and procedures.
• Maintain a clean and orderly work area.
• Be able to stand and walk for an entire shift.
• Communicate cordially, effectively and clearly with all employees, managers and guests.
• Communicate in English in order to comprehend and perform/follow job requirements in written and spoken direction.
• Perform more than one task at a time.
• Maintain a positive, pleasant attitude every shift. 
• Accept direction and constructive criticism from management.
• Perform calmly and effectively in an extremely busy and stressful work environment.
• Be able to work a variety of hours, days and shifts, including weekends and increased work schedules.
• Work in a confined, crowded space of variable noise and temperature levels.
• Lift and move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds