Culinary Lead

Tommy Bahama•Kamuela, HI

57d•$20 - $25

About The Position

Responsible for delivering exceptional culinary experiences to our Guests while exhibiting Tommy Bahama Values and following company policies, procedures, and standards. Lead by example through motivation, support and communication.

Requirements

High School Diploma or GED preferred
Minimum 2 years of high-volume culinary/hospitality experience preferred
Must have current food handler's card and alcohol service certification as required by federal/state/local law.
Strong leadership skills, verbal and written communication skills, listening skills, ability to check for understanding after direction is given (follow up,) basic math skills, strong organization skills, ability to multi task, team builder, proven track record of increasing experience and responsibility.
Food/restaurant service skills - all phases of food production and service, including storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards.

Responsibilities

Create and maintain learning and nurturing environment for all kitchen team members that promotes culinary success.
Facilitate implementation of company learning/training programs, follow-up and monitor performance to ensure transfer of learned skills on-the-job.
Provide constructive performance feedback to kitchen employees.
Actively participate in a team environment that promotes financial and culinary success.
Consistently execute Company policies and procedures.
Practice open, authentic dialogue with the restaurant team.
Follow applicable safety and sanitation programs according to federal/state/local law for the restaurant, employees, and Guests.
Manage kitchen expenses ensuring budgetary compliance as requested.
Embrace, articulate, and reflect the Tommy Bahama Culture.
Demonstrate the Tommy Bahama Values in all business decisions and actions.
Be receptive to feedback and coaching.
Actively participate in all restaurant related meetings and training sessions; apply learned skills on-the-job.
Possess complete knowledge and ensure timely execution of all food menus/recipes - including ingredients, preparation methods, and presentation.
Other duties as assigned.