Salary Non-Exempt Position
Expectations and Responsibilities:
Establishes successful restaurant kitchen by controlling cost of goods including managing restaurant par levels through ordering and inventory.
Meets restaurant financial objectives by controlling cost of goods with the restaurant General Manager; preparing strategic solutions for managing ordering; analyzing variances; initiating corrective actions in the kitchen; establishing and monitoring back of house financial controls.
Maintains guest satisfaction by monitoring, evaluating, and auditing food offerings; initiating improvements; building relationships with preferred guests.
Accomplishes restaurant kitchen human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining kitchen crew; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems. Manages compliance with 3rd party kitchen inspection services.
Maintains technical knowledge by tracking kitchen line requirements, attending educational workshops; establishing personal networks; benchmarking state-of-the-art practices; participating in professional growth.
High operation standards including responsibility for labor goals, strong guest first mentality, exemplary coaching, strong food quality and recipe adherence standards, comfortability with conflict resolution, experience with food cost and food quality controls.
Job Responsibilities
Takes weekly inventory of all Back of House (BOH)
Takes weekly inventory of all Back of House (BOH) products.
Places orders for all BOH products, while adhering to budget guidelines.
Assists with BOH crew member scheduling to maintain labor goals.
Manages kitchen operations, including but not limited to: adhering to prep sheets and delegating food preparation, maintaining kitchen and food temperature logs, performing daily line checks, etc.
Assists and performs shifts on the line when needed.
Manages the quality and cadence of guest service by expediting food service
Ensures food quality and recipe adherence that meets company standards.
Maintains and establishes a well-organized and clean working environment by performing and delegating cleaning and maintenance tasks.
Takes responsibility for managing kitchen training procedures and establishing kitchen leads.
Control BOH labor costs for daily shifts to ensure budgetary needs are met.
Adhere and maintain standards set by EcoSure for quarterly evaluations.
Manages kitchen assets by ensuring kitchen equipment complies with health standards and in working order.
Job Type: Full-time
Pay: $23.00 - $28.00 per hour
Expected hours: 38 – 42 per week
Benefits:
- Employee discount
- Flexible schedule
- Health insurance
- Paid training
Experience level:
Restaurant type:
Shift:
- Evening shift
- Morning shift
Weekly day range:
- Every weekend
- Monday to Friday
Work Location: In person