BOH Manager

Key Responsibilities

Staff Management : Hire, train, and supervise kitchen staff, creating schedules and delegating tasks to ensure efficient kitchen operations.

Food Preparation Oversight : Ensure that all food is prepared according to established recipes and standards, maintaining high quality and presentation.

Inventory Control : Manage inventory by ordering supplies, conducting regular stock assessments, and minimizing waste to control food costs.

Health and Safety Compliance : Enforce health and safety regulations, ensuring that the kitchen meets sanitation standards and that staff are trained in safe food handling practices.

Menu Development : Collaborate with other managers to develop menus, price items, and create specials that align with customer preferences and seasonal availability.

Cost Management : Monitor kitchen-related costs, including food and labor, preparing and analyzing reports to ensure profitability.

Customer Service : Foster a positive dining experience by ensuring that food is served promptly and meets customer expectations.