Cook Dishes, Cost Analysis, Cost Control, English Language, Food Quality, Food Safety, Maintain Compliance, Production Management, QoS (Quality of Service), Quality Management, Restaurant, Revenue Growth, Strategic Planning, Waitressing
LOCATION
Philadelphia, Pennsylvania
POSTED
30+ days ago
The BOH SUPERVISOR is responsible for assisting the Chef Team in operating a clean safe kitchen and dish room facilities while meeting or exceeding food quality and speed of service requirements.
RESPONSIBILITIES
Partner with the chefs to create a cohesive team within the kitchen
Maintain a positive presence within the kitchen and restaurant
Serve as a role model and lead by example
Assist the Chef in setting appropriate prep levels and managing production
Be knowledgeable and able to perform in any line position as needed
Be able and expected to offer guidance and direction to the line cooks on a continual basis
Oversee the strict adherence of Graces Restaurant Group (GRG) standards of quality for food served to include:
Freshness
Proper handling & storage
Proper use of techniques and cooking procedures
Taste
Portion Size
Presentation
Responsible for working with the rest of the management team to maximize sales and optimize profits through the management of food and labor cost
Partner with Chef on monitoring daily labor reports and minimizing overtime, weekly assessments on food cost based on purchases
Develop strategic systems to reduce costs in the kitchen
QUALIFICATIONS
Ability to lift and carry sacks, boxes & products up to 25 lbs. from floor to above waist level, approximately 20 feet sometimes involving stairs.
Ability to stand or walk during the entire 8-10-hour shift.
Performs job at a continuously high pace, under pressure, while maintaining quality and speed standards.
Ability to effectively read and understand English.
Able to successfully interact with other line positions.
Able to work closely with other staff members, often in confined areas.
Flexible in performing other related tasks designated by the management.
Meets all Garces Group standards for safe food handling.
Able to work at approx. 36' inches table/stove and reach in approx. 36' inches.
Must reach (6' feet to overhead), bend, stoop and wipe.
Must have experience and knowledge of kitchen equipment, including but not limited to: knives, slicer, salamander, stove, oven, mixer and steamer.
Requires experience by area (including but not limited to):