BOH Shift Lead

Georgia Boys Mgmt Group•Frederick, CO

About The Position

Assistant Kitchen Manager is responsible for providing support to the Kitchen Manager, while exhibiting leadership and direction to kitchen personnel. The Assistant Kitchen Manager manages operations and personnel in the absence of the Kitchen Manager. They are responsible for the quality of the food, while ensuring seamless operations.

Requirements

A high school diploma or equivalency.
Be at least 21 years of age.
Have knowledge of service and food and beverage, generally involving at least three years of back-of-the-house operations.
Possess excellent basic math skills and have the ability to operate a online ordering systems and basic computer work.
Be able to work in a standing position for long periods of time (up to 5 hours).
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Must have the stamina to work 40-45 hours per week.

Responsibilities

Opening the restaurant: Will follow our guide for how to correctly and effectively open the restaurant.
Closing the restaurant: Will follow our guide for how to correctly and effectively close the restaurant.
Be available to fill in as needed to ensure a smooth and efficient operation of the restaurant.
Manage daily operations in kitchen manager’s absence
Ensure kitchen sanitation is in accordance to health and safety guidelines at all times
Keeps kitchen, coolers, smokers in clean working condition at all times
Working knowledge of inventory and able to order all groceries and supplies, while maintaining pars and awareness of catering events
Know how to coordinate and appoint activities to kitchen staff on a weekly and daily basis
Be vocal and communicate during the shift, directing employees efforts to the current priority. For example, getting the “idol hands” list done.
Train, mentor and help lead the kitchen staff.
Be accountable, do what you say, get it done. Leave no list incomplete. Be the example.
Manage equipment and facilities. Note any maintenance needs.
Sustain a passion around cooking and serving outstanding food every time without exception.
Basic finance skills with an understanding of weekly budgets, costed menus and schedules.
Lead Line Cook during all closing shifts (3-4 nights per week)
Mandatory, but intermittent prep, pit master shift and opening line shifts
Writes the weekly schedule with manager approval
Be open and ready to cover shifts when employees call out
Has input in bi-weekly specials
Maintains a get it done mentality at all times
Able to communicate effectively between, prep, hot line, FOH and catering while maintaining daily regular business operations.
Assist in all catering operations.