BOH Lead - Seasonal

This is a seasonal position, the Restaurant is open March-November.

The BOH Lead assists the Culinary team with the responsibility of all kitchen functions. The BOH Lead will learn the basics of food ordering, preparation and maintenance of quality standards; sanitation and cleanliness. The BOH Lead should be a line and prep expert and assist with proper training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.

This position reports to the Chef.

• Assist the Chef and ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
• Learn and assist team by exemplifying the company and department rules, safety including safe operation of all kitchen equipment, cleanliness and sanitation practices, policies and procedures and assist with training of new kitchen employees in all areas
• Assist the chef to ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
• Assist the chef with ordering procedures and pars. Understand proper receiving procedures, by ensuring all product has been received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Assist the chef with inventory counts and end of month receivables.
• Lead training BOH staff
• Communicate to the Chef or GM any performance issues or violations of company policy
• Assist the chef with food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Maintain working knowledge of company & restaurant policies regarding personnel and communicate with the chef team for any and all violations of company policies, rules and procedures
• Assist chef by setting the example and maintaining appropriate cleaning schedules for kitchen floors, walls, hoods, other equipment and food storage areas on a daily basis
• Fill in where needed to ensure guest service standards and efficient operations
• Assist the Chef to plan, coordinate & implement special events and holiday menus

• Previous experience in a restaurant kitchen
• Required to work some nights, weekends, and holidays.
• Must possess a current California Food Handlers card or be able to acquire one within 30 days of employment, River Lodge pays for the expense.
• Must have understanding of food safety sanitation and regulations for workplace safety.
• Ability to maintain compliance with applicable health, safety, food handling, and hygiene codes and standards.
• Ability to work quickly and efficiently in a fast-paced environment.

• Must be able to stand, reach, stoop, bend, lift, and clean during various activities throughout shift.
• Must be able to cut and chop foods and perform other related tasks.
• As needed, must be able to lift products or supplies up to 50 lbs.
• Exposure to heat, steam and cold present in a kitchen environment.

Factors in determining the appropriate compensation for a role include experience, skills, knowledge, abilities, education, licensure and certifications, and other business and organizational needs. The hourly pay range referenced in the job posting is the budgeted rate that River Lodge reasonably expects to pay for this position.

Upon employment, submission of legal right to work in the United States is required.

River Lodge provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, ancestry, national origin, religion, creed, age (40 and over), disability (mental and physical), sex, gender, sexual orientation, gender identity, gender expression, medical condition, genetic information, marital status, military or veteran status, or any other characteristic protected by federal, state or local laws.

The above responsibilities and expectations listed are intended to give a general overview of the position and are not all encompassing of the role. Further responsibilities and tasks may be assigned as needed given business demand.