Operational Excellence Oversee daily prep, cooking, and service line performance. Maintain recipe accuracy, portion control, and presentation standards. Lead opening and closing kitchen procedures, ensuring full checklist compliance. Team Leadership & Training Train and guide cooks, ensuring adherence to food safety and quality standards. Lead pre-shift briefs and post-service debriefs. Foster a clean, efficient, and respectful kitchen culture. Inventory & Cost Control Manage weekly inventory counts, waste logs, and storage systems. Work with Directors to maintain food cost targets and reduce spoilage. Communicate supply needs and track deliveries. Safety & Compliance Enforce all food safety, temperature, and sanitation standards. Maintain accurate HACCP and temperature logs daily. Support equipment upkeep and maintenance schedules. Requirements 3+ years in a professional kitchen or BOH leadership role. Strong knowledge of kitchen operations, sanitation, and line flow. Reliable, disciplined, and able to coach others under pressure. Familiarity with Revel POS or similar systems is a plus. Valid food handler certificate