HOH Shift Supervisor Sullivans Steakhouse HIGH PAYING!

DRG Employer•Raleigh, NC

About The Position

The HOH Supervisor acts as a working team lead for the HOH staff and does not have salaried management responsibilities. This experienced BOH team member supports and guides other team members, upholds company policies, protocols, and procedures, and demonstrates integrity and leadership. The role promotes DRG’s Core Pillars and helps provide guests with an exceptional dining experience while meeting professional and business standards. The supervisor assists management with training, organizing work, and ensuring correct cleaning and food-handling practices. The role monitors food preparation, quality, safety, costs, labor productivity, and opening and closing procedures, and completes shift checklists. The supervisor reports misconduct or policy violations to the GM, DO, and Human Resources. DRG Employer LLC may revise this job description as business needs arise; it is not an exhaustive list of responsibilities or a contract of employment.

Requirements

At least 2 years of kitchen line/BOH experience.
Ability to interpret and carry out recipes to ensure compliance and minimize waste.
Excellent attention to detail.
Professional conduct and strong decision-making skills.
Adherence to appearance standards.
Food handler’s certification, or ability to obtain one.

Nice To Haves

Strong broiler skills preferred.
At least six months of related experience preferred.
High school diploma or GED preferred.

Responsibilities

Assist with performance-oriented training.
Assist management with organizing and training the team and ensuring correct cleaning and food-handling procedures to maintain a clean, safe, and sanitary work environment.
Uphold DRG policies and local health and safety codes.
Follow standard recipes and food-preparation and presentation techniques to minimize food costs, and exercise portion control.
Assist management in achieving targeted budgets, goals, and objectives.
Demonstrate knowledge of policies and procedures, recipes, and food and beverage quality and safety.
Report misconduct or company-policy violations to the GM, DO, and Human Resources.
Complete all shift checklists.
Support restaurant profitability by operating within food-cost and labor-productivity guidelines.
Oversee team members to ensure food is prepared to recipe standards and at the proper temperature.
Evaluate products to ensure quality meets DRG standards.
Monitor BOH areas to verify opening and closing procedures are followed.
Demonstrate ownership of DRG’s values.