The responsibilities include (but are not limited to):

• Operate at the highest level of organization and cleanliness and lead the team in compliance with the Health Department code
• Assist the Executive Chef and CDC with recruiting, training, development, and discipline as needed
• Strong leadership skills and the ability to lead, train, and inspire the BOH team
• Making sure that all stations are set up and prepared for a successful service
• Overseeing quality and consistency in all food production and execution at the highest level possible
• Oversee food cost management and engage in decision-making with the Executive Chef and CDC about vendors and pricing. 
• Oversee vendor relationships, ordering, price comparison, inventory, and maximize cost efficiency 
• Educate dining room service staff on all aspects of food menu & culinary procedures through tastings and staff presentation
• Demonstrate the ability and willingness to collaborate and communicate between FOH and BOH.