Job Description

• Oversee daily kitchen operations to ensure efficiency and food quality.
• Lead and train BOH staff, fostering a culture of teamwork and accountability.
• Monitor inventory levels, forecast needs, and manage ordering schedules.
• Ensure compliance with food safety and sanitation standards.
• Collaborate with management on cost control strategies and operational improvements.
• Support recipe standardization and menu costing initiatives.

Qualifications

• Bachelor’s degree in Hotel and Restaurant Management, Hospitality Management, or any related course.
• Open to undergraduates with relevant experience.
• Minimum of 2 years leadership experience in a restaurant setting.
• Strong background in BOH operations, including order management, inventory, scheduling, and team supervision.
• Proficient in P&L reporting, COGS/FCPC, menu and recipe costing.