Job description

Duties/Responsibilities

• Monitor BOH team member’s performance, ensuring tasks are performed efficiently and accurately. Direct, correct and assist team members as needed
• Manage the daily BOH employee schedule ensuring employees arrive on time, call outs are covered, shift changes are approved, meal and rest breaks are taken on time, etc.
• Be visible during lunch and dinner hours in all kitchen lines, dishwashing areas and expo lines to ensure food quality, food portioning and food presentation.
• Be proactive in preventing issues with food quality, food porting, food presentation, safety and compliance
• Document any issues that arise during the shift in the manager log and employee files. If urgent, report to upper management immediately
• Always demonstrates a positive attitude towards customers, the company, team members, and management
• Participate in recruitment and dismissal process
• Conduct employee evaluation performance reviews
• Demonstrate excellent written and verbal communication skills
• Maintain food quality standards. Oversee all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards
• Set performance expectations and monitor training process to ensure quality of training
• Ensure complete and timely execution of Super Mex programs such as inspections, safety training, employee promotion packet, etc.
• Attention to detail; follow directions, ensure office paperwork is completely filled out and with accurate information.
• Assist the head chef in all food service operations and day-to-day operations of the kitchen.
• Provides direction to kitchen staff, ensuring execution of all employee duties.
• Monitor kitchen operations to ensure compliance with health and fire department regulations.
• Ensures compliance with state, federal, and local food handling requirements, and standards.
• Assist in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shift.
• Complete the duties of a line cook when needed and is capable of performing the duties of all kitchen positions.
• Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients.
• Ensures utilization of daily prep sheets and yield sheets daily and that product counts are recorded accurately daily. Participates in inventory process.
• Anticipates, identifies, and corrects any issues with inventory, systems, and staffing.
• Monitor labor costs to attain budgeted goals within restaurant policies and procedures.
• Oversees and approve training and development of kitchen staff.
• Participates in the hiring process by conducting interviews and making hiring recommendations.
• Assists in completion of all back-of-house employee 30-day and annual reviews.

Requirements

• Must be able to work independently and make good judgement calls that will directly affect the company in a positive manner.
• Must display a positive attitude towards the company, management and staff members at all times, especially around other management, staff members and customers.
• Must be willing and able to work a varying assigned schedule which includes nights and weekends.
• Ability to stand/walk and work on your feet for prolonged periods.
• Ability to lift 40+ pounds.
• Must be very organized, trustworthy, communicate effectively, solve problems as they arise, and be able to work efficiently and productively without supervision.
• Ability to meet or exceed performance objectives and standards set by the company.
• Proficient in Microsoft Word, Excel, Outlook, Power Point, Dropbox, Internet, and basic computer skills.

Education, Experience, and Licensing Requirements:

• 5+ years of hospitality-related experience
• 3+ years of kitchen manager or leadership experience
• Current food handler’s card and other certification as required by federal/state/local law
• Comfortable using computer, navigating standard office and POS software.

Job Type: Full-time

Pay: Up to $70,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 5 years

Restaurant type:

• Casual dining restaurant

Shift:

• 10 hour shift

Weekly day range:

• Weekend availability

Education:

• High school or equivalent (Preferred)

Work Location: One location

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