Leadership FOH/BOH 5:00am-3:00pm
About The Position
Kitchen Leaders are responsible for Achieving the desired results: Remarkable Food Remarkably Fast Areas Include: running shifts, maintaining Food Safety, Food Quality, Food Production, Food Cost Coaching the behaviors and results of all BOH Team Members Those behaviors include: Sense of Urgency that creates surprisingly fast Speed of Service Attention to detail that ensures preparation and production procedures are followed Execution of systems that ensure a refreshingly clean environment Maintaining a work environment that ensures and promotes food safety Vigilant attention to the organization and appearance of your assigned area Additional Responsibilities: Maintaining a LEAN production environment Encourage, Provide Growth Opportunities and accountability for all Team Members Troubleshooting and repairing equipment and facilities Ensure all necessary preventative maintenance and cleaning on a set schedule. Behavior Characteristics: Work between 40 and 50 hours per week in the restaurant Allocate at least One hour per week to planning Focus on systematically and effectively communicating all related goals and success factors to Team Members Combine critical thinking and practical leadership to create a culture of innovation Effectively coach and give direction Intentionally and methodically grow and nurture relationships with the staff Be able to connect with a multicultural team Align hiring, training, daily practices and evaluation practices with the Vision of the organization and the Thematic Goal for the year Enthusiastically and passionately lead your team
Requirements
- Sense of Urgency that creates surprisingly fast Speed of Service
- Attention to detail that ensures preparation and production procedures are followed
- Execution of systems that ensure a refreshingly clean environment
- Maintaining a work environment that ensures and promotes food safety
- Vigilant attention to the organization and appearance of your assigned area
- Work between 40 and 50 hours per week in the restaurant
Responsibilities
- Achieving the desired results: Remarkable Food Remarkably Fast
- Running shifts
- Maintaining Food Safety
- Maintaining Food Quality
- Maintaining Food Production
- Maintaining Food Cost
- Coaching the behaviors and results of all BOH Team Members
- Maintaining a LEAN production environment
- Encourage, Provide Growth Opportunities and accountability for all Team Members
- Troubleshooting and repairing equipment and facilities
- Ensure all necessary preventative maintenance and cleaning on a set schedule.
- Allocate at least One hour per week to planning
- Focus on systematically and effectively communicating all related goals and success factors to Team Members
- Combine critical thinking and practical leadership to create a culture of innovation
- Effectively coach and give direction
- Intentionally and methodically grow and nurture relationships with the staff
- Be able to connect with a multicultural team
- Align hiring, training, daily practices and evaluation practices with the Vision of the organization and the Thematic Goal for the year
- Enthusiastically and passionately lead your team
Benefits
- Paid Health Insurance
- Paid Dental Insurance
- Paid Vision Insurance
- Paid Vacation
- Employee Meals
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Industry
Food Services and Drinking Places
Education Level
No Education Listed
Number of Employees
5,001-10,000 employees
