• Lead the BOH staff in the successful operation of service, embody the restaurant’s values and culture. Act as the Executive Chef when the Executive Chef is not present in the restaurant. 
• Manage all BOH staff, direct work assignments and allocate tasks. Ensure consistency in techniques to be used for proper food preparation, portioning and plating as outlined in recipes, product rotation and mise en place.
• Assist Executive Chef with employee supervision, discipline, training and development.
• Evaluate employee performance, provide feedback to employees and discipline employees as necessary. 
• Interview potential candidates, help make recommendations for hiring, firing, advancement and promotion of BOH staff. Help and inspire each employee to reach their greatest potential.
• Create a positive work environment for all BOH staff. Promote cohesive teamwork and communication between all employees. 
• Receive complaints or grievances from BOH staff and resolve disputes when they arise. 
• Enforce company policies including policies relating to staff conduct. Appraise BOH staff productivity and efficiency and provide appropriate oversight and resources to BOH staff to ensure compliance.
• Ensure line checks and Taste Plate are executed every shift prior to every service to ensure quality, consistency and appropriate pars of products.
• Enforce sanitary practices for food handling, general cleanliness and maintenance of the kitchen. Ensure compliance with operational standards, health department regulations and all federal/state/local laws. Always follow company policies and procedures.
• Control the flow and distribution of ingredients and supplies. Communicate food preparation, product rotation and proper mise en place to cooks and BOH staff. 
• Assess food quality and characteristics. Ensure every dish is prepared in strict accordance with the restaurant’s recipes and standards. 
• Receive orders delivered by purveyors, identify variations, substitutions and exclusions, determine menu adjustments and communicate with the restaurant’s Management Team as necessary. 
• Open and close the restaurant. Be available to work evenings, weekends, and holidays.
• Prepare and send daily reports at the end of each shift/week.
• Support the Executive Chef in planning and controlling expenses.
• Input and update declining budget information for every shift.
• Organize and deliver pre-shift huddles with BOH and FOH employees ensuring staff is informed and can best serve customers. Communicate with the Executive Chef and/or Manager on Duty about all kitchen related issues, menu changes and updates relating to service. 
• Support or conduct weekly BOH management meetings with the Executive Chef.
• Develop business management and accounting skills by training with the Executive Chef, managing restaurant inventory and scheduling. Maintain service records for use in supervision of employees and control of food costs.

• Strong computer skills; proficient in Microsoft Excel and Word, POS, applicable scheduling and HRIS platforms.
• Minimum 1 year of experience in a supervisory position for a full-service, high volume, upscale dining restaurant or other food and beverage establishment with a similar capacity and clientele. 
• Ability to manage multiple tasks at a time while maintaining attention to detail. 
• Must be able to operate effectively as part of a team and communicate clearly.
• Having directly supervised at least 20 employees preferred.
• May be required to work in very warm or cold conditions for an extended period of time.
• The ability to work evenings, weekends, and holidays.
• Must be at least 18 years of age.

• Ability to perform all functions at the restaurant level.
• Working with hot, cold, and potentially hazardous equipment as well as operating office equipment.
• The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. 
• The employee is occasionally required to climb or balance and stoop, kneel, crouch. 
• The employee must regularly lift and /or move up to 45 pounds, frequently lift and/or move up to 45 pounds and occasionally lift and/or move up to 50 pounds.  
• Operation of any high-pressure steam boiler or high-temperature water boiler.     
• Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.
• The statements in this job description are intended to describe the essential nature and level of work being performed.  They are not intended to be ALL responsibilities or qualifications of the job.

• $65,000 - $82,000 annually 

• Competitive salary
• PTO and Paid Sick Time
• Health, vision, and dental insurance
• 401K retirement plan with employer match
• Short-term and Long-term disability insurance
• Wellness reimbursement program
• Store discount
• Educational Reimbursement
• Advancement Opportunities
• Great Company Culture and Community Involvement!

The Kitchen Restaurant Group is an EEO Employer