Kitchen Director

Competencies for BOH Director: Ability to delegate tasks. Good interpersonal and communication skills. Capable of monitoring costs. People-oriented, passion for people. Flexible schedule. Passionate about the kitchen. Perform under pressure. Organized Dependable Accountable Outcomes Conduct formal & informal meetings with kitchen staff. Sense of Urgency that creates surprisingly fast Speed of Service. Maintaining a work environment that promotes food safety and ensures a clean environment. Vigilant attention to the organization and appearance of the kitchen. Interview potential new kitchen personnel. Track speed of service reports. Develop daytime & night time check list. Orientation & training for all new kitchen personnel. Coaching, evaluating, and providing accountability for all kitchen team members. Labor Cost efficiency. Getting everyone off the clock as close to their time as possible. Dedicate at least two hours per week to planning. Equipment cleaning daily, weekly, & monthly. Positional chart (can have delegator or trainer review). Waste tracking. Positive recognition of team members who do an outstanding job with the guests or each other. Provide vision and accountability for OE to kitchen team members. Ensure kitchen is opened/closed properly. Ensure team members adhere to holding times and timers for all food products. Order Produce. (Can have delegator or trainer review). Truck order, updating path, creating new labels. Manage equipment repair and maintenance schedule weekly, monthly, quarterly, and annually. Maintaining accurate transfer logs. Have OE parameters tracked in the kitchen. Create a culture of continuous improvement (no shortcuts). Transition from breakfast to lunch is seamless and effortless. Implement and manage kitchen staff to be finished their tasks at their appointed time. #J-18808-Ljbffr Ontario Trillium Foundation