1. Uphold OPH standards of food preparation including quality, timing and coordination. Manage from inside kitchen and from expo.
2. Ensure proper execution of opening and closing, prep schedule, kitchen station assignments, and daily side duties.
3. Complete accurate inventories and ordering as well as manage appropriate pars based on usage and purchasing cycles.
a. All Food including dry, cool and frozen ingredients
b. Paper goods
c. Chemical goods
d. Kitchen small wares including plates and small wares
e. Towels, aprons, uniforms
4. Responsible for Food Cost actuals to budget on a weekly basis. Conduct p-mix studies, theoretical food cost and recipe costs as needed.
5. Advertise for, interview, hire and schedule all HOH Associates (Grill chefs, prep, and dish room) to budget. Manage hourly labor on a daily basis to sales and budget parameters.
6. Manage Repair and maintenance on building and equipment as relates to HOH. Recommend purchases and preventive maintenance as needed.
7. Manage safety and sanitation in all of HOH
a. Ensure quality execution of daily line checks and walk through
b. Manage safety meetings, practices, & reports
8. Ensure effective communication habits within team and with FOH
a. Execute Period HOH meetings
b. Execute pre-shift huddles
c. Enforce proper language and exchange of requests
9. Manage training and development of all HOH Associates (Grill, Prep and Dish room) through planned development guides, training materials, effective coaching, recognition and reward. Discipline when necessary.
10. Coordinate above and additional management responsibilities with management team (GM, FOH Manager, AGM, Manager, Shift Leader, etc.) through weekly operational meetings, management log and direct contact.
11. Assist in the planning and execution of catering and large banquets
12. Introduce Chef’s specials upon coordination with GM
13. Assist in training MIT and executing refresher courses for other Managers.
5 years Line Kitchen experience
2 years Managerial Experience
Ability to lead a team in high volume setting
Ability to order and maintain proper food cost percentage