Member of the BOH management team that assists with the shift execution of culinary and kitchen operations in a manner consistent with the Company’s Core Values, policies, specifications, Food Safety & Sanitation, and quality assurance to promote the finest guest and employee experience. The KM models and acts in accordance with Legal Sea Foods policies and standards.

DUTIES & RESPONSIBILITIES:

• In the absence of a senior BOH manager, leads restaurant BOH shift employees to ensure excellent restaurant operations including opening and closing duties.
• Handles employee relations issues/concerns and guest complaints during shift when the BOH manager on duty is not present.
• Assists with the staffing of the restaurant including participating in hiring process.
• Manages job assignments, break rotation and delegation of tasks during shift when manager on duty is not present.
• Responsible for necessary ordering of product in the absence of the BOH manager on duty.
• As opener/closer, responsible for compliance with all food safety and sanitation matters.
• Adheres to Company operational guidelines, including without limitation, food specifications, ticket time obligations, sanitation procedures, allergy procedures, food quality walkthroughs etc.
• Assists with the preparation/completion of paperwork required to operate the restaurant.
• Assists with recordkeeping duties in the restaurant including adding employees to systems, ensuring employees are punched in while performing work, and maintaining accurate employee personnel files.
• Responsible for following and enforcing Company standards, protocols and policies including, without limitation: safety, sanitation, and respectful workplace.

SKILLS & COMPETENCIES:

• Must be proficient in all culinary stations
• Promotes a team atmosphere/works well on a team.
• Must be able to work with a computer and POS to handle shift-based timekeeping and other administrative responsibilities.
• Availability to work nights, weekends, and holidays.
• Ability to work in a fast-paced environment.
• Committed to continuous improvement of self and others.

QUALIFICATIONS:

• Must be at least 18 years of age
• ServeSafe Certification preferred
• Two (2) years of experience in a professional kitchen
• Previous food ordering and inventory experience