EssentialFunctions

• Run BOH shifts and ensure effective and efficient BOH shiftsand operations includingbut not limited to food prep and cooking, ensuringadequate inventory levels of food and supplies, and supervising the kitchen,dish and all other BOH teams
• Ensureproper food storage, quality and presentation standards, including temperaturecontrols
• Partner with GM and/or designated managers/chefs to createprep lists throughout the day and assign production duties to BOH employees inorder to ensure that preparation quantities support forecasted business levels
• Meet with GM and/or designated managers/chefs throughoutthe day to ensure production standards, staffing levels, and specials
• Perform regular line checks throughout the day to ensurequality of all menu items
• Assistthe GM and/or chef with daily walk-through inventory to assess maintenanceneeds, sanitation issues and supply levels of food and goods, and accept andinspect deliveries as needed
• Purchaseand order food product and supplies for the restaurant including daily productorder
• MonitorBOH employee sidework and ensure BOH employees comply with allsanitation/safety guidelines and procedures
• Assist with tracking and controlling food cost
• Ensure effectivecommunication of food production and timing issues, needs, and special requestsbetween front of house (FOH) and BOH
• Understand and followthe food allergy procedure and special orders/restrictions
• Partner with GM and/or designated managers/chefs to conductperiodic kitchen, dish and all other BOH team meetings
• Partnerwith GM and/or designated managers/chefs to regularly review and maintainrecipe books
• Ensurerepair and maintenance needs are met and/or communicated to designated manager
• Partner with GM and managementteam to interview, hire, onboard, train, supervise and develop all BOHemployees and teams as needed
• Partnerwith GM and/or designated chef to monitor, address and document individual BOHemployee performance through recognition, coaching and, when necessary,disciplinary action up to and including employment termination as needed
• Partnerwith GM and/or designated chef to schedule, conduct and document formalemployee performance reviews as needed
• Monitorand ensure the restaurant and the BOH teams’ compliance with all Company andrestaurant policies and procedures as well as all legal and regulatoryrequirements (including but not limited to safety and sanitation regulations)and represent the restaurant and Company in interactions with legal andregulatory authorities 
• Proficientlyperform functions listed in job descriptions of direct reports and their teams
• Work avariety of days and shifts (including early mornings, late nights and weekends)at multiple sites with or without overnight travel as needed
• Safelyand effectively use and operate all necessary tools, utensils, equipment andsoftware (for example, restaurant management software, knives, etc.)
• Effectivelycommunicate in order to perform and follow job requirements in written andspoken direction
• Multitaskcalmly and effectively in a busy, stressful environment
• Work in a confined, crowded space of variablelight, noise and temperature levels
• Move and lift up to 10 pounds, frequently moveand/or lift up to 25 pounds, occasionally move and/or lift up to 50 pounds
• Stand and walk for an entire shift and movesafely through all areas of the restaurant, which may include stairs, uneven orslick surfaces

KeyResponsibilities and Duties

• Proficientlyuse and operate all necessary tools (including but not limited to knives) andequipment
• Modeland promote teamwork across all teams
• Usetact and good judgment when dealing with challenges pertaining to guests,vendors and employees, and respond with patience and courtesy
• Followall rules, policies, procedures and conditions of employment, including thoseoutlined in the Employee Handbook
• Otherduties assigned as needed