*** Director of BOH Operations for Top Italian SF Bay Restaurant Group***

Location: San Francisco, CA
Director of Back of House Operations for one of San Francisco's top rated restaurant groups! Work closely with the owners and help to manage and streamline all BOH operations. Must have fine dining Italian experience as well as experience managing multiple concepts and locations.
 
The position provides key leadership on setting new standards of culinary and operations excellence for this Italian restaurant concept  to achieve our next stage of continued evolution.  Towards that goal, the position will lead, coach and develop our staff  to achieve guest satisfaction while maintaining effective costs and profits management with consistent execution.  This is an exciting opportunity for an energetic culinary professional who is constantly seeking a better way to conduct business and be hands on in driving the results.
 
 
Responsibilities: 
Collaborate with owners to develop and implement innovative food ideas/concept, new or revised menu/recipe items to increase the group's sales 
 
Coach the staff on effectively managing costs while maintaining the recipe standards, and the cooking and preparation procedures
Improve cost structure by improving Back of the House operating efficiency  through maximizing the productivity of the staff, developing new procedures or streamlining processes; including receiving, preparation and cooking procedures, kitchen designs, and menu mix optimization
Create and maintain a safe and empowering environment for all staffs.  Provide recognition for performance and encourage open communication and commitment 
Provide coaching and guidance on improving the mindset and skill set of BOH staff, and provide the staffs with the appropriate tool set to perform their jobs
 
Hold regular visit to all locations and conduct routine inspection and evaluation of all kitchen operations; including food presentation, quality, kitchen cleanliness  and safety
Ensure all location conform to product specification, policies and procedures for all supplies, ingredients purchased and all products sold
 
 
 
Degree in culinary arts or food related a plus
 
ServSafe Certified with Food Handlers Certificate
 
Minimum of eight (5) years of progressive culinary/kitchen management and supervisory experience, depending upon formal degree or training
Highly skilled in  cooking techniques and progressive in their approach to fine cuisine
Hands on chef experience in high volume, complex service operations a must
Comprehensive knowledge of Italian cuisine and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Thorough understanding of food equipment and safety standards
Passion for training and development of others
Abilities:
Open mind to learn and embrace culture
Attention to details of food quality, preparation and presentation
Influential , team oriented leadership style in a multi-lingual environment
Flexible and adaptive to rapidly changing priorities and work demands
Possess strong interpersonal and organizational skills
Maintain good working relationship with vendors/suppliers/ support center staff
Ability to work under pressure and deal with stressful situations during busy periods
Represent the Division in restaurant industry associations and public relations appearance
Strong written and computer skills; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet 
karen@uppercrustrecruiters.com
www.uppercrustrecruiters.com
 
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