JOB OVERVIEW

• Direct Report: General Manager & Executive / Head Chef
• Job Summary: To execute day-to-day BOH operations.Required Abilities: Leadership over culinary team of a high volume, full service restaurant that features a thoughtfully curated made from scratch menu.
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  The SC will succeed by maintaining focus in these direct areas: Guest Experience, Operational Standards, Leadership, Financial Responsibility, Training and Continuous Improvement and Professionalism.

GUEST EXPERIENCE

• Addresses guest needs promptly, treating every situation with a sense of urgency.
• Prioritizes guest care above all else and ensures presence in the right place at the right time.
• Prepares and expedites food efficiently to meet ticket time without compromising quality. Sets an urgent tone that motivates BOH staff to adhere to execution standards.
• Ensures only 100% quality food is served, showing the courage to reject anything less.
• Actively seeks guest feedback to enhance menu quality, especially for monthly specials. Records and responds to feedback swiftly, using a proactive approach to resolve guest issues.

RESPONSIBILITIES:

• Sign off on all BOH training with the Executive Chef.
• Provide daily coaching and development for the BOH team
• Oversee daily prep sheets, review business trends and P-mix, and sign off on all prepped products.
• Manage the maintenance and organization of all coolers
• Complete daily line checks before each shift
• Conduct station training and daily follow-ups
• Ensure all dishes from all stations are executed according to specifications..
• Handle purchasing, receiving, and storing of products while managing food costs
• Perform weekly inventory with a second person
• Manage daily boat features and oyster selections
• Follow and oversee systems established by the support center.