Mission: To be the world’s most caring company by Winning Hearts Everyday.

Vision: To grow as a market of excellence unified by care.

Values: To build a LEGACY.

• Listen: quick to listen, slow to speak.
• Encouragement: encouragement fuels other’s potential.
• Genuine Hospitality: create a positive impact on everyone we come in contact with.
• Accountability: honesty, humility and integrity always.
• Communication: if you want to succeed, you must learn how to connect with others.
• You: why not your best? Strive for excellence in all that we do. 

Key Expectations: Oversee the general management of all foodservice operations, which includes: food and labor cost management; vendor relationship cultivation and management; inventory management; safety and sanitation management; BOHD is a “working manager” who actively participates in daily instructional tasks.

• Lead and model our Mission, Vision and Values with team members and guests.
• Create a quarterly business plan to address six areas critical to the development of the BOH
• Lead, train and support the 4 focus areas of the Winning Hearts Strategy: Clean and Safe Environment, Great Food, Fast & Accurate Service and Genuine Hospitality.
• Build high-performance teams, identifying and coaching leaders for the kitchen.
• Manage a team of 40 , supporting our vision, coaching and holding people accountable to high standards. 
• Provides input on selection, orientation, scheduling and placement of team members.
• Hold the kitchen team accountable to all policy standards: timeliness, grooming, cell phones, uniforms. 
• Oversee completion of kitchen team members 30 days and annual reviews.
• Set monthly team goals, share the score visually and celebrate the wins.
• Ensure team member availability and Hot Schedules is current.
• Report all Sedgwick claims to the General Manager immediately. 
• Increase profitability through implementing lean procedures to reduce costs, increase productivity, and manage the D.R.I.P. inventory process. 
• Meet monthly budgetary expectations assigned by the General Manager. 
• Maintain a clean work environment that ensures and promotes food & team safety.
• Increase overall restaurant results, working cross-functionally with other department leaders through attending weekly meetings and setting high-level collaborative goals. 
• Oversee catering by facilitating the sequence of food preparation. .
• Oversee daily waste and donation tracking system (s).
• Ordering bread by 9:30 AM the day before
• Create and maintain a clean and safe working environment by ensuring kitchen Jolt checklists are completed immediately following day-part transitions. 
• Responsible for notifying the General Manager and the admin coordinator within 24 hours of any equipment or facility repairs.
• Ensure completion of Safe Daily Critical (s) and ERQAs.
• Track monthly kitchen specific CEM scores on the BOH Tracker and create action plans to improve areas of opportunity.
• Forecast daily prep production.
• Train, execute and follow-up on AHA and LEAN system performance and metrics. 
• Complete End of Month Counts with the General Manager.
• Maintain channels of communication with Talent and Training Director to identify needs of new and current staff
• Report all Sedgwick Claims to the General Manager within 24 hours . 

BOH Manager in training:(Subject to change)

• Must have open availability and work up to 50 hours per week in the restaurant. 
• Must have open availability
• Must be ServeSafe, Choke, and Allergen Certified. 
• Execute the S.E.R.V.E. Leadership Model.
• Lead the team with enthusiasm and passion.
• 10 Hours of admin per week (Subject to operational needs)