Job Description
Job Description
- Oversee daily kitchen operations to ensure efficiency and food quality.
- Lead and train BOH staff, fostering a culture of teamwork and accountability.
- Monitor inventory levels, forecast needs, and manage ordering schedules.
- Ensure compliance with food safety and sanitation standards.
- Collaborate with management on cost control strategies and operational improvements.
- Support recipe standardization and menu costing initiatives.
Qualifications
- Bachelor’s degree in Hotel and Restaurant Management, Hospitality Management, or any related course.
- Open to undergraduates with relevant experience.
- Minimum of 2 years leadership experience in a restaurant setting.
- Strong background in BOH operations, including order management, inventory, scheduling, and team supervision.
- Proficient in P&L reporting, COGS/FCPC, menu and recipe costing.
Apply for This Position
Ready to take the next step? Click the button below to submit your application.
Submit Application