As Restaurant Team Leader (Back of the House), you are in charge of:

• QSCH Management & Operational Excellence: Overseeing BOH operations during shifts, ensuring order accuracy, kitchen cleanliness, organization, and adherence to quality standards from raw material receiving to finished product inspection and food safety. This includes leading the BOH team, managing closing procedures, and troubleshooting quality issues.
• Profitability Building: Supervising BOH reports, analyzing variances, and implementing actions to control costs related to raw materials (e.g., portion control) and utilities.
• BOH Staff Training & Development: Assisting in team meetings, coaching BOH staff, facilitating their training and certification, and managing training materials.
• Standards Adherence & Improvement: Implementing BOH procedures, safeguarding assets, improving work processes, ensuring r...