Kitchen Shift Lead

Bosque Brewing • Albuquerque, NM

85d

About The Position

The primary mission of the Kitchen Shift Lead is to follow established methods and procedures in performing exact recipe production per Bosque Brewing standards and assist their management in training and leading their back-of-house (BOH) coworkers in a high-volume kitchen. Kitchen Shift Leads assist management in ensuring the functional operations of the kitchen including staff management, revenue/cost control, safety, and food quality. This position may directly be responsible for overseeing food preparation, ordering supplies, scheduling shifts, and monitoring inventory levels within their kitchen. The Kitchen Shift Lead acts as the shift supervisor in the kitchen for their assigned shift and is the first point of contact for all guests and coworkers when management is not present. This position works independently, makes informed decisions in the absence of management, and immediately notifies management of any foreseeable concerns or developments.

Requirements

• Must be 18 years of age or older.
• High school Diploma, GED, or equivalent work experience is required. Course work in restaurant management preferred.
• Minimum of one (1) year of culinary experience in a high volume full service restaurant required.
• Ability to apply cooking techniques to produce creative food dishes.
• Ability to mentor and work as a leader of a team, ability to work in high stress situations.
• Ability to work in a fast-paced environment with tight deadlines, multiple tasks, and changing conditions.
• Ability to think on your feet and adapt, flexibility is key.
• Ability to interact professionally, with civility, and effectively with coworkers and the general public.
• Must possess solid interpersonal skills and team orientation.
• Ability to organize and prioritize workload to meet deadlines without direct supervision.
• Strong organizational skills and ability to create systems of organization for others.
• Ability to track inventory using a spreadsheet and perform basic data entry with strict attention to detail.
• Must possess basic financial skills.
• Working knowledge of POS Systems, specifically Toast is highly preferred.
• Prior experience with or ability to learn scheduling software (Hot Schedules).
• Excellent written and verbal communication skills (in English) with the ability to effectively listen to and understand others.
• Ability to read and follow schedules, menus, SOP’s and policies.
• Possess a valid driver’s license and clean driving record in order to meet fleet insurability requirements.
• Ability to present self in a professional, pleasant, and well-groomed manner.
• Ability to move kegs and operate a hand truck.
• Ability to work varied shifts, including weekends and holidays.
• Ability to possess and maintain a valid Food Handler Card.
• Ability to adhere to company and department rules, policies and procedures.

Responsibilities

• Enthusiastically represent the Bosque Brewing Co. brand, beverages, and company values by engaging in positive gestures of respect, courtesy and kindness to internal and external guests consistent with Bosque Brewing Co. values and expectations.
• Display a sense of urgency and attention to detail by anticipating the guests’ needs and responding appropriately.
• Assist and support location management in ensuring the profitability of the location by operating within established guidelines and requirements for labor and controllable costs.
• Assess flow of business compared to coworker schedules, cutting labor as required by anticipated business activity, ensuring all positions are properly staffed.
• Conduct weekly/monthly inventories (BOH) ensuring par levels are kept consistent. Communicate shortages/surplus amounts promptly and accurately to location management. Assist with creating order lists.
• Assist in creating and modifying co-worker schedules on an as-needed basis.
• Assist management in training new BOH coworkers, verifying the training of coworkers in preparation and production of year-round and specialty food menus, POS system, SOP’s, cleaning and side work responsibilities.
• Continually assist management with training new coworkers and/or with demonstrating proper culinary techniques.
• Assist management with point-of-sale (POS) system maintenance, including updating buttons and item inventory status.
• Develop and maintain up-to-date knowledge about Bosque Brewing Co. beverages and food served at the location, including specific ingredients that are commonly associated with either food allergies or specific dietary needs.
• Independently identify issues that may directly affect the quality of the guest’s experience and take steps towards addressing the concerns with solutions that parallel Bosque Brewing Co.'s values and expectations.
• Assist co-workers in resolving guest issues with efficiency and a courteous attitude.
• Inform management of all guest issues or complaints.
• Provide oversight of kitchen organization and cleanliness, report maintenance and cleaning needs to location management.
• Maintain a clean, friendly and welcoming environment, specifically responsible for maintaining cleanliness and properly stocked items in the back-of-house (BOH) of the taproom/restaurant.
• Demonstrate a thorough understanding of sanitation procedures and consistently apply such.
• Constantly meet sanitation standards and practices to ensure the federal, state, and local regulations are being followed.
• Coach and recognize employees throughout the shift. Report performance, employees’ conduct, dress code, appearance, and sanitation issues to location management.
• Serve as a witness during performance counseling discussions between management and co-workers.
• Assist management in validating all coworkers have all necessary licenses/permits pertaining to food service (Food Handler Card).
• Assist coworkers in accessing the BEER Portal and completing assigned tasks/paperwork in the system.
• Perform daily prep and/or food production by operating a variety of kitchen equipment; measures and mixes ingredients, washes, peels, cuts and dices products while ensuring the highest safety standards.
• Complete all assigned prep work and/or assigned par-levels of backup stock.
• Assist in receiving deliveries and stores food in proper areas.
• Properly identify and store products, taking an active role in quality control of all food items.
• Maintain knowledge of all product/inventory in freezers and coolers, and assists in ensuring that all product/inventory are properly rotated to maintain freshness.
• Maintain an organized work station and produce required quantities according to the demands of the station.
• Setup and stock stations with necessary supplies.
• Produce food orders in a timely, neat and organized manner according to the needs of the guest.
• Follow recipe and/or product directions for preparing, seasoning, cooking, and plating food items.
• Follow approved methods of product preparation to ensure consistency as well as quality to fully execute the items offered on the menu.
• Offer recommendation(s) to management for improving methods of product preparation and recipe development.
• Actively control product costs by ensuring the proper management of product waste.
• Communicate side work assignments to coworkers and ensure checklists and side work is completed before coworkers clock out.
• Inspect food preparation and serving areas to ensure safe and sanitary food-handling practices.
• Perform opening/closing duties and side work including but not limited to: assisting coworkers in scraping/pre-rinsing food from dirty dishes and places them in the dish washing machine.
• May empty trash, mop floors, and other assorted cleaning duties for back-of-house areas as assigned.
• Execute miscellaneous cleaning projects as assigned.
• Spot sweep back-of-house (BOH) on an as-needed basis throughout service.
• Ensure communication is passed across the organization from management to every coworker in the location.
• Attend and actively participate in taproom/restaurant meetings and assigned training.
• Assist management in developing and maintaining functional procedures, work instructions, and training checklists related to position duties.
• Comply with federal, state, and company policies, procedures, and regulations.
• Support coworkers and departments with tasks and project-based work.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 101-250 employees