Manager - HOH Kitchen

Job Description

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 requiredRequirements:

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

Full-time