BOH- Culinary Success Factors:
• Hands-on leadership and operation oversight of our Executive Chef • Embracing the Service Mission Statement and respecting that membership pay for us to do the best job possible • Systems and process and expectations • Seamlessness of FOH + BOH working together as a benefit to the experience • Visibility to membership at times • Fun factor • Production for A la carte dinner- 34 to 38 dishes per 30 minutes
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