HOH Shift Supervisor

DRG Employer•Raleigh, NC

2d•Onsite

About The Position

The HOH Supervisor acts as a working team 'lead' for the HOH staff but does not have salaried management responsibilities. The HOH Supervisor is expected to uphold all company policies, protocols, and procedures and demonstrate a high level of integrity and leadership within the HOH Team. The HOH Supervisor is an experienced BOH Team Member and a resource for other Team Members within the restaurant. As a HOH Supervisor, you will uphold all job duties to the highest professional and business standards at all times by promoting DRG's Core Pillars and providing our guests with an exceptional dining experience.

Requirements

2 or more years of Kitchen line/BOH experience.
The ability to interpret and carry out recipes to ensure compliance and minimize waste.
Excellent attention to detail
Demonstrates professional conduct & strong decisions making skills.
Adheres to appearance standards guidelines.
Food handler’s certification required or ability to obtain one.

Nice To Haves

Strong broiler skills are preferred.
At least six months of related experience preferred.
High school diploma or general equivalency diploma (GED) preferred.

Responsibilities

Assists with performance-oriented training.
Assists Management with organizing, training, and ensuring that all cleaning and food handling procedures are correct, resulting in a clean, safe, and sanitary work environment.
Upholds all DRG Policies and local health and safety codes.
Adheres to our standard recipes and techniques for food preparation and presentation to minimize food costs; exercises portion control for all items served.
Assists management in achieving targeted budgets, goals, and objectives.
Demonstrates solid knowledge of Policies and Procedures.
Demonstrates thorough recipe knowledge and awareness of food and beverage quality/safety.
Responsible for reporting any misconduct or violations of company policy to GM, DO, and Human Resources.
Responsible for completing all shift checklists.
Ensures the profitability of restaurant operations by operating within food costs, and labor productivity guidelines.
Oversees team members to ensure that all food items are prepared to recipe standards and are prepared at the proper temperature.
Evaluates products to ensure that quality is up to DRG standard.
Monitors BOH areas to verify that all closing and opening procedures are carried out according to DRG's Protocols and Procedures.
Displays ownership of DRG's values.