Manager - HOH {Kitchen}

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