Description:
Duties & Responsibilities:
Responsibilities and essential job functions include but are not limited to the following:
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Contribute to the hiring of team members
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Utilize leadership skills to train, coach, and motivate team members
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Maintain sanitary practices for food handling, general cleanliness, and maintenance of the restaurant
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Maintain professional restaurant image, including proper team uniforms and dress code standards
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Create and maintain team member schedules appropriately to control labor costs
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Ensure compliance with operational standards, company policies, laws, and ordinances
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Enforce all Heart of House safety practices and policies.
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Attend all scheduled team member meetings
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Prepare a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, fryers, grills, and a variety of other kitchen equipment, according to our recipes.
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Know and comply with our standard portions, cooking methods, quality standards, kitchen rules, policies, and procedures.
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Stock and maintain sufficient food products at line stations to ensure a smooth service period.
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Portions of food products before cooking according to standard portion sizes and recipe specifications.
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Maintain a clean and sanitary work area, including tables, shelves, grills, broilers, fryers, ovens, burners, and refrigeration.
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Handle, store, and rotates products properly.
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Follows the closing checklist to close the kitchen properly.
Required Knowledge, Skills, and Abilities:
The requirements below represent knowledge, skill, and/or ability. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
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At least two years of high-volume restaurant supervision experience
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Work 50-55 hours per week
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Stable and progressive work history; Strong work ethic
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Strong interpersonal and conflict resolution skills
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Willingness to work days/nights/weekends/holidays as required
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Ability to present information to customers and other team members effectively
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Must have exceptional hygiene and grooming habits
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Manager Food Handler Certification required
Requirements:
Physical Requirements:
The physical demands described here represent those that a team member must meet to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
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Constant standing/walking
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Occasional stooping/kneeling
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Occasional pushing, pulling, lifting, or carrying up to 60 pounds
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Occasional ascending or descending ladders, stairs, ramps
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Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine
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Constant receiving detailed information through oral communication
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Constant talking, expressing, or exchanging ideas using the spoken word
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Constant clarity of vision at near and/or far distances
