Back of House
Published on: 15th March 2019
Reports to: Executive Chef
Responsible to the Executive Chef and Sous Chef for overall food operations and directly supervises the hourly kitchen staff during either day/night hours.
Essential Functions Statement(s)The following list is not inclusive of additional responsibilities that may be requested by the Executive Chef.
- Compile and balance cash receipts at the end of the day or shift.
- Resolve guest complaints regarding food service.
- Train workers in food preparation, and in service, sanitation, and safety procedures.
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
- Control inventories of food, equipment, small ware, and liquor, and report shortages to designated personnel.
- Observe and evaluate workers and work procedures in order to ensure quality standards and service.
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
- Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
- Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.
- Forecast staff, equipment, and supply requirements based on a master menu.
- Perform serving duties such as carving meat, preparing flammable dishes, or serving wine and liquor.
- Record production and operational data on specified forms.
- Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
- Collaborate with other personnel in order to plan menus, serving arrangements, and related details.
- Schedule parties and take reservations.
- Develop departmental objectives, budgets, policies, procedures, and strategies.
- Develop equipment maintenance schedules and arrange for repairs.
- Evaluate new products for usefulness and suitability.
- Working Under Pressure – Ability to complete assigned tasks under stressful situations.
- Resource Management (People & Equipment) – Ability to obtain and appropriate the proper usage of equipment, facilities, materials, as well as personnel.
- Leadership – Ability to influence others to perform their jobs effectively and to be responsible for making decisions.
- Decision Making – Ability to make critical decisions while following company procedures.
- Communication, Written – Ability to communicate in writing clearly and concisely.
- Communication, Oral – Ability to communicate effectively with others using the spoken word.
Skills, Abilities & Experience
- Experience: Six months to one-year related experience.
- Kitchen and Restaurant