Job Title: Market Grille BOH Manager
Department: Market Grille
The Market Grille BOH Manager is responsible for all food production in the Market Grille restaurant. Monitor food and labor budget for the department. Responsible for ordering food and inventory procedures. Maintain highest professional food quality and sanitation standards.
Accountable and Reports to: Store Director, Manager of Perishables, Restaurant General Manager
Direct Reports: Lead Chef; Line Cook
Primary Duties and Responsibilities
+ Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store
+ Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee's designated department or elsewhere in the store
+ Makes an effort to learn customers' names and to address them by name whenever possible Assists customer by
+ Escorting them to the products they're looking for
+ Securing products that are out of reach
+ Loading or unloading heavy items
+ Making note of and passing along customer suggestions or requests
+ Performing other tasks in every way possible to enhance the shopping experience.
+ Answers the telephone promptly and provides friendly, helpful service to customers who call
+ Trains and manages Chefs, kitchen, and restaurant personnel
+ Supervises/coordinates all related culinary activities
+ Estimates food consumption and requisition or purchase food
+ Selects and develops recipes - coordinate menu planning and development of new dishes
+ Standardizes production recipes to ensure consistent quality
+ Establishes presentation technique and quality standards
+ Aids in planning and pricing menus
+ Ensures proper equipment operation/maintenance
+ Demonstrates proper use of equipment and cooking techniques
+ Oversees food production for quality and cost standards
+ Responsible for inventory control and ordering of needed supplies
+ Ensures proper safety and sanitation in kitchen
+ Serving as a liaison between kitchen staff and customers; ensuring that food leaving the kitchen is of the highest quality; portions are correct and food plated in an attractive manner
+ Oversees special catering events and offer culinary instruction and/or demonstrate culinary techniques
+ Scheduling staff and assigning tasks
+ Directly supervises restaurant and kitchen personnel with responsibility for hiring, discipline, and performance reviews
+ Reports to work when scheduled and on time
Directly supervise kitchen personnel with responsibility for hiring, discipline, and performance reviews
Education and Experience
5+ years of industry and culinary management experience preferred. Experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable.
+ Must be able to physically perform medium work: exerting up to 50 pounds of force occasionally, 20 pounds of force frequently, and 10 pounds of force constantly to move objects.
+ Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision (ability to identify and distinguish colors), and field of vision.
+ Must be able to perform the following physical activities: Climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions.
Knowledge, Skills, Abilities and Worker Characteristics
+ Ability to interpret and manage recipes to ensure compliance and minimize waste
+ Ability to spot problems and resolve them quickly and efficiently, maintain a level head, and delegate many kitchen tasks simultaneously
+ Maintain impeccable personal hygiene; high work and safety standards; set an example for the remainder of staff
+ Ability to manage in a diverse environment with focus on client and customer service.
+ Excellent attention to detail
+ Demonstrated track record of creativity, training, cost controls and understand the intricacies of running day to day very busy, uncompromising kitchens
+ Strong passion for culinary excellence, wine knowledge and service
+ Proven ability to develop team - strong leadership and communications abilities
+ Knowledge of systems, methods and processes that contribute to great execution
+ Stable job history which demonstrates upward career progression
This position is frequently exposed to temperature extremes and dampness. There are possible equipment movement hazards from a pallet jack, electrical shock, and exposure to cleaning chemicals and solvents. This is a fast paced work environment.
Equipment Used to Perform Job
All kitchen equipment, including: Cash register, fryers, ovens, stoves, grills, toasters, chicken roaster, can opener, griddle, chargrill, slicer, delivery van, refrigerated food prep case, hot case, cold case, thermometers, knives, dishwasher, ice machine, coffee maker, scales, pop machine, calculator, computer, Telexon ordering machine, C.A.R.S. reordering system, steamer, fax, copier, telephone, Hobart machine. Bar equipment, such as tags, Napa technology, Aloha POS System, etc.
Has daily contact with the general public and customers. Has contact with federal/state governmental or regulatory agencies regarding inspections.