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