Job Description Job Description
The Back of House Manager is a full time position that oversees all day to day back of house restaurant operations. The position responsibilities include supervising the food prep, cooking, maintaining inventory, and all safety and cleanliness standards. To be successful in this role, you should be able to manage our kitchen staff and guide them to deliver high quality food to our customers on time.
Responsibilities
Supervise kitchen staff and coordinate all internal and external prep, and food orders
Ensure experts are employed in all facets of the kitchen, including grill, fryers, salad prep, plating, ticket expediting, and dishwashing.
Check food plating and temperature to ensure all safety guidelines and expectations are met.
Establish portion sizes, and maintain log of plate costs. Price menu items in collaboration with the owners.
Schedule kitchen staff shifts
Order food, food supplies and kitchen equipment, as needed
Train kitchen staff on prep work and food plating techniques, delegate and oversee the preparation of on going dishes (soups, chiles, coleslaw, hamburger sizing) in accordance with owners exceptions.
Enforce and monitor all health, safety, and sanitation standards in the area including storing food products in compliance.
Recommend strategies for growing sales, by recommending weekly, monthly, and seasonal events, offers, and specials.
Recommending new hires in accordance with owner's needs. Recommending training, dismissal of employees if needed. Carry out hiring and firing.
Oversee that all opening and closing duties are completed correctly and that cleanliness and maintenance is adhered to by all employees.
Personally conduct monthly back of house inventory, and inventory management and ordering items prepared from the kitchen of The Gold Dust.
Conduct controls of operational costs and identify measures to eliminate waste.
Work closely with the Front of House Manager to provide a seamless experience to our customers.
Promote The Gold Dust brand in the local community through word of mouth and local events.
Light repair work, troubleshooting of needed repairs, recommendations of new equipment as needed.
Other duties in a timely manner as assigned.
Requirements
Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef
Hands-on experience with planning menus and ordering ingredients
Knowledge of a wide range of recipes
ServSafe Certified, Familiarity with all kitchen sanitation and safety regulations
Excellent organizational skills
Conflict management abilities and skills.
Ability to manage a team in a fast-paced work environment
Flexibility to work during evenings and weekends
Certification from a culinary school or degree in Restaurant Management is a plus
