Back of House



One Haus

Salary: $110,000 – $125,000


To oversee and manage the seamless running of the kitchen, sushi and pastry departments by
providing a highly efficient and effective service while ensuring that all financial and statutory
requirements are met, and supporting the delivery of outstanding customer service.
Management of all line staff and kitchen management team to include interviewing, hiring,
training, scheduling, promoting, performance evaluations, disciplining, and termination.

Management and oversight of recruiting, hiring, training, scheduling, supervision of
employees and overall performance and development of all kitchen, sushi and pastry line
and management employees.
Appraising employee’s overall productivity and efficiency for recommendations for
promotions, performance evaluations, disciplining and/or terminations.
Oversee the development and maintenance of a detailed Department Operations Manual
that reflects policies & procedures, work processes and standards of performance within the
Division. Ensures annual review to accurately reflect any changes.
Assists with the preparation of the annual Business Plan ensuring Divisional Objectives fully
address business objectives of the restaurant and needs of employees
Assists with the preparation and regular update of the departmental budget, in close
cooperation with the Group Executive Chef ensuring targets are met and costs are
effectively controlled
Together with the Group Executive Chef, plans or participates in planning menus and
utilization of food surpluses and leftovers, taking into account probable number of guests,
market conditions and popularity of various dishes and frequency of menu
To ensure the kitchen’s operational budget is strictly adhered to and all costs are strictly
To achieve or improve projected profitability of the kitchen
To monitor the kitchen’s operating costs and take corrective action where necessary to
reduce expenditure
To create and prepare menu items according to the standard recipes, with flair, creativity
and quality standards 
Control food costs and minimize waste of all food items.
Reviews menus, analyzes recipes, determines food, labor, overhead costs and assigns
prices to menu items
To ensure that operating and kitchen equipment is maintained to a good standard with
minimum breakage
Being the “Example” at all times that the staff witnesses, and knowing that a much greater
response from the staff is achieved by leading the way and not directing the way. Instill a
culture of pride and ownership.
To maximize employee morale and productivity. To assist and train line staff and all kitchen
management in the preparation of all dishes and provide performance feedback.
To ensure the restaurant’s operational budgets are strictly adhered to, all costs are
controlled and any expenditure approved.
To ensure the proper handling and storage of all food items according to health and safety
To maintain good working relationships with colleagues and all other departments and
liaison with Human Resources and the Executive Chef with staff or colleague issues
To abide by all federal, state and local labor, health and safety laws
To have a complete understanding of the restaurant& policy relating to Fire, Hygiene and
Safety; including staff training and adherence by all.
To have a complete understanding of the restaurant’s employee handbook and adhere to
the regulations contained within it.
To develop an open culture of communication, both formal and informal and encourage
employee involvement.

Tagged as: Executive Chef