About this position
- Overseeing back-of-house operations
- Hiring, training, and managing kitchen staff
- Setting the staffing schedule
- Leading pre-shift meetings
- Developing recipes and menus
- Determining plating and presentation plans
- Ordering and evaluating the quality of new food
- Stocking the kitchen with necessary supplies
- Attracting and retaining staff
- Maintaining a cooperative relationship with team members
- Optimizing staff productivity
- Serving as a replacement in team members' absence
- Training staff to use new recipes, cooking techniques, and equipment
- Overseeing cooks performing food preparation
- Expediting orders to maintain a steady flow of dishes
- Creating dishes to add to the menu
- Ensuring that all food preparation is in accordance with regulatory guidelines
- Attending management meetings as required
- Ensuring end of the inventory is accurate and completed
- Managing the food cost if COGS percentage is exceed the budget
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