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Overview

Second‑in‑command for BOH. Leads execution, people, and quality when the Chef is not present. Time: 5–7 min.

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At a Glance

• Expedite and lead service when Chef is out
• Keep standards tight on taste, temp, and plating
• Cover staffing gaps and coach in the moment
• Control waste and ordering to hit targets
• Enforce sanitation and line checks every shift

Micro‑Timings

• Pre‑shift tasting and line check: 30 minutes before service
• Ticket review at expo: continuous, max 30 seconds idle
• Mid‑service station walk‑through: every 20–30 minutes
• Waste log and temp log sign‑off: by end of shift

Core Responsibilities

• Lead service execution and expedite to standards
• Manage people: station coverage, training, feedback, and morale
• Own menu quality: tasting, plating standards, portion control
• Control product: inventory, ordering, waste, and yield
• Enforce food safety and sanitation across shifts
• Communicate clearly between BOH leadership and team