Summary: Responsible for the overall operation and direction, administration and coordination of activities of the back of the house of the restaurants and food outlets. Supervise assigned staff and works with interdepartmental personnel and front of house F&B management to ensure the operational effectiveness of food outlets involving the daily production and quality of food.

 

Essential Functions:

Hires, trains, develops, leads, schedules, and handles disciplinary action back of house food staff Ensures projected monthly food cost is achieved in all food outlets Prepares weekly schedule based on forecasted volume of business Works with Purchasing and Warehouse departments to ensure food outlets are appropriately stocked at all times Ensures recipe cards, production schedules, plating guides, and plating photographs are current and posted/available Provides strong leadership, active supervision and timely coaching and counseling to the back of house F&B staff Conducts inspections of the food service areas to ensure facilities are consistent in the sanitation, safety and aesthetic standards Complies with and trains other cooks on Health Department regulations to ensure food safety Monitors the performance of the menu items in conjunction with the VP of Food & Beverage and implements menu changes to maximize revenues and increase guest satisfaction Assists Player development with special events and VIP dinners Works any station in kitchen to assist or fill-in as needed, including but not limited to preparing sauces, fabricating meat, fish and fowl Works line as needed due to call outs, business volume or PTO Performs other duties as assigned