QUALIFICATIONS

• Graduate of Bachelor of Science in Restaurant management or certification from culinary schools

• With at least two years experience in Back-of-the-house

• Above average communications skills -- written, verbal, and interpersonal

• Excellent leadership skills, adaptability, and flexibility

• Computer literate

• Trainable and willing to extend hours if necessary

• Has a keen eye for details

• Ability to operate kitchen equipment

DUTIES AND RESPONSIBILITIES

• Supervises and closely works with the Kitchen team

• Reports all unsafe working conditions, operational needs and equipment or aspect of the kitchen in need of repair

• Assists with managing kitchen inventory

• Assists with training new staff members

• Ensures food quality and timeliness

• Teaches each staff member proper technique and execution

• Focuses on safety and health regulations

• Focuses on improving food cost

• Guarantees that SSOP are being implemented

• Checks and updates kitchen elements

Please refer to job description.