BOH Manager Hourly - Full-time / Part-time

SUMMARY: Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. 

DUTIES & RESPONSIBILITIES: 
	Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
	Fill in where needed to ensure guest service standards and efficient operations.
	Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
	Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures. 
	Control food cost and usage by following standard recipes and waste control procedures.
	Oversee and ensure that restaurant policies are adhered to.
	Provide training of kitchen personnel in safe operation of all kitchen equipment and utensils.
	Responsible for training kitchen personnel in cleanliness and sanitation practices.
	Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. 
	Check and maintain proper food holding and refrigeration temperature control points. 
	Provide safety training in, food borne illnesses, lifting and carrying objects and handling hazardous materials. 

	A minimum of 2 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
	At least 6 months experience in a similar capacity.
	Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
	Be able to reach, bend, stoop and frequently lift up to 50 pounds.
	Be able to work in a standing position for long periods of time (up to 9 hours).

Reports to General Manager and Chef