BOH Management

Santa Fe Cattle Co; Kitchen (WV); On-site; USD 45,000 - 55,000; Full time

Job summary

A dining establishment in West Virginia is seeking a skilled kitchen manager to oversee food preparation and kitchen operations. The role involves managing staff, ensuring quality standards, and compliance with health regulations. Candidates should have extensive kitchen experience and the ability to uplift team performance in a dynamic environment.

Qualifications

• Minimum of 5 years of experience in varied kitchen positions.
• At least 1 year in a similar capacity.
• Ability to lift up to 50 lbs and work in various temperatures.

Responsibilities

• Oversee all kitchen functions including food purchasing and preparation.
• Train others to clean kitchen equipment safely.
• Supervise kitchen operations to maximize profitability.

Skills

Food preparation experience

Line cook experience

Communication skills

Knowledge of food safety regulations

Job description

• Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards.
• Handle and train others to clean kitchen equipment carefully and safely to prevent damage or injuries.
• Monitor weekly historical business data, and use this information to prepare weekly work schedules to ensure sufficient coverage in the kitchen to attain our food service standards.
• Supervise operation of the kitchen to maximize profitability, minimize legal liability, and conform to State and Local health code regulations.
• Consistently monitor COGS through daily use of inventory control. Input of food purchases and the safeguarding of all recipes.
• Assist with hiring, training, and scheduling of BOH personnel. Investigate and resolve complaints concerning food quality issues.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Maintain par-stock of food products Comply with all health and safety regulations.
• Review and monitor, with General Manager or other financial personnel, expenditures to ensure that they conform to budget limitations.
• Perform other kitchen duties as assigned by General Manager

Requirements

• Understand the importance of fresh, made from scratch recipes and hand cut steaks.
• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter with a from scratch concept.
• At least 1 year in a similar capacity. Must be able to communicate clearly with managers, kitchen and dinning room personnel and guests.
• Be able to reach, bend, stoop and frequently lift up to 50 lbs.
• Withstand temperatures of 0 degrees Fahrenheit or less and 100 degrees Fahrenheit or more.
• Work in a standing position up to 11 hours a day.
• Understand and respond to team members in a loud environment.
• Understand finance and cost management.
• Be able to work in a Real, Fresh, Fun environment!