Back of House Manager

4 days ago

Scarborough, Canada University of Toronto Full time

This is newly renovated restaurant that is reopening after 2 years. This position is an excellent choice for a Chef that is looking for stability and work life balance (6 weeks paid vacation per year),

because we are on a University Campus we are looking a leader that is comfortable working with students and young people.

The BOH Manager is responsible for the day-to-day culinary operations. Functions include food preparation and cooking, food ordering, and maintenance and enforcement of quality standards. A BOH Manager assumes the role of cost controlling and maintaining food cost, supervises storage, stocking, and sanitation procedures. The BOH Manager assists in the management and training of new BOH personnel and doing performance reviews.

**2. **PRIMARY RESPONSIBILITIES**:
**Kitchen Management**
- Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff.
- Ensure efficient, cost-effective operation and profitability of food production.
- Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order.
- Ensure that food products are of the highest quality and are prepared to serve in a timely manner.
- Ensure catering orders are executed on-time and accurately
- Assume the role as Executive Chef in his or her absence
- Ensure that BOH Crew Members use proper food handling practices in the preparation and cooking of food.
- Provide customers with information regarding ingredients.
- Oversee the opening and closing procedures for the Back of House
- Ensure adequate food inventory levels are available
- Ensure adherence to all standards of food quality and recipes, in conjunction with the specifications set out by Executive Chef.

**Inventory Control**
- Responsible for day to day food inventory ordering
- Monitor and ensure all inventory is rotated on a First In First Out (FIFO) basis
- Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation and temperature standards are met.
- Report to management any supplies, small wares, or equipment needed for the BOH,

**Supervising Cleaning of Kitchen**
- Ensure that BOH Crew Members maintain a clean and sanitary workstation, prep line, & cook line.
- Direct BOH Crew Members in the correct usage and cleaning of kitchen equipment.
- Manage and participate in the cleaning, sanitizing, and organizing, of the kitchen, and storage areas.
- Direct the completion of the daily BOH opening and closing checklists.
- Assure kitchen personnel is trained in the best cleanliness and sanitation practices

**Supervising the Completion of Assigned Tasks and BOH Systems**
- Delegate and instruct BOH Crew Members to ensure timely execution of food preparation tasks
- Assist in the preparation of catering orders as assigned, and delegate related tasks as needed.
- Oversee the completion of all BOH systems; guides, checklists, trackers & procedure manuals by BOH Crew Members.
- Participate and instruct BOH Crew Members in the receiving of inventory and storage of goods, in an organized manner, utilizing FIFO, as directed.

**Ensuring Adherence to Health and Safety Standards**
- Ensure all BOH Crew Members are adhering to WHMIS guidelines when using chemicals.
- Ensure all BOH Crew Members are adhering to proper Food Handling guidelines in the storage, preparation, and service of food.
- Ensure BOH Crew Members are performing all duties according to kitchen safety guidelines and Occupational Health and Safety guidelines.
- Report all accidents, injuries, and incidents to Executive Chef.

**3. **POSITION QUALIFICATIONS**:
**a) **Education**
- High School diploma or equivalent
- Food Handler certificate
- Culinary Training, an asset

**b) Experience**
- Minimum of 2 years of Line Cook/BOH food service experience
- Experience operating a variety of kitchen equipment
- Experience with supervising and delegation, preferred

**c) Skills and Abilities**
- Strong communication skills
- Strong customer service skills
- Strong organizational skills
- Developed interpersonal skills
- Ability to delegate effectively
- Ability to multi-task in a fast-paced environment
- Ability to work cooperatively in a team setting
- Intermediate knife skills and proficiency in handling other kitchen utensils
- Proficiency in the proper usage of a variety of kitchen equipment
- Ability to provide and receive feedback
- Ability to multi-task, and work in a fast-paced environment

**d) Personal Characteristics**
- Team oriented with the ability to motivate others.
- Ability to de-escalate contentious situations and maintain a calm and professional demeanor.
- Patient, with the ability to maintain a positive outlook under pressure.
- Exhibits tact and respect when interacting with all customers, co-workers and suppliers.
- Punctual and flexible regarding work scheduling.

**e) Physical and Mental Demands**

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