Harry & Izzy BOH Supervisor

Job Description

• $20 / per hour
• Health & Prescription, Dental, Vision, and Life Plans
• Paid Vacation
• 401K Plan (with company match)
• Free Parking

TheKitchen Supervior will work alongside the Kitchen Manager andassist withthe hands-on leadership and successful operation of the food production within their assigned location. The positionhas a shared responsibility of allthe various tasks involved in the overall operation of thekitchen,to includefood quality/presentation, menu development,business trend analysis, staff management and development, and controlling food and labor costs. The position reports directly to theKitchen Manager,and where applicable the Executive Chef.

Essential Functions

• Ensures that each guest receives outstanding guest service byproviding a guest-friendly environment,maintaining outstanding standards, solid product knowledge and all other components of guest service at one or multiple restaurants, to include fast food and/orfull service operations
• Recruits, trains,develops and communicates with all staff as well as assesses performance on a regular basis, including disciplinary discussions and annual performance reviews
• Manages team member daily activities and goals; assigns responsibilities andprovides clear/concise instructions while offering suggestions for increased productivity
• Provide hands-on activities in cooking, line cook duties, prepwork and other back of house related duties
• Shared responsibility ofconducting inventory andcontrolling food cost across the business that meets or exceeds company standards
• Implements andmaintains guest service standards
• Works to ensure that all brand standards and specification are met, where applicable, and works with brand Chefs on food quality, plating specifications, and execution standards
• Ensures proper completion through follow-up. Assists in monitoring sales performance through the analysis of sales reports and comparison shopping
• Investigates and resolves service and/or food quality complaints, to include face-to-face interaction with guests; maintains all quality control records, including but not limited to required checklists, temperature logs, etc., or assists with the same.
• Assists in adjustingbusinessstrategies
• Manages all office tasks, including management of funds and media, receiving, inventory,purchasing, team member scheduling and payroll
• Responsible for ensuring a safe working environment for all team members while enforcing safety guidelines and kitchen safety awareness
• Inspect food, food preparation techniques, and prep areas to ensure the highest quality standards while adhering to all Federal/State/Local/Provincial sanitation regulations, to include HACCP, etc.
• Performs any other duties as assigned bymanager