Kitchen Team Lead

Habit Burger & Grill•Southern Pines, NC

1d•Onsite

About The Position

At The Habit, our people make the difference. From our made-to-order menu selections, to our hands-on learning and genuine customer service, there’s no substitute for quality. Over the past 40 years, through hard work and dedication, The Habit has grown and still remains focused on one simple philosophy—always deliver high quality food and great service at a remarkable value. The Habit Difference is our people. Great customer service is a result of a well-trained team, taught to respect their job, the guests, and each other. We will show your career development the same respect we show all aspects of the “HABIT DIFFERENCE”. Our training stresses the “why” behind everything you learn, creating leaders within our organization. Our career path sets the industry standard in providing opportunities for personal and professional growth. With our culture of training and support, we reward outstanding work, promoting from within, and building long-term relationships with our Team Members.

Requirements

Communicate effectively in English.
Basic math skills.
Demonstrates ability to multi-task in a fast-paced work environment.
Excellent teamwork attitude.
Strong leadership qualities and professionalism.
2 years of experience in related food service position preferred.
Food Manager Certificate and/or ServSafe Manager Certificate required.
Ability to work a flexible schedule based on restaurant needs.

Responsibilities

Set the standard and leads by example in all kitchen functions and responsibilities.
Provide direction and coaching to BOH Team Members.
Able to perform all stations in the kitchen, including preparation and cooking of all food items.
Ensure standard operational procedures are followed for consistent delivery of quality food items.
Detailed knowledge of cleaning, maintenance, and operation of all kitchen equipment, including flat grills, charbroiler, fryer, slicer, etc.
Comply with all established standards, including personal safety, food safety, sanitation, personal hygiene, appearance, and uniform.
Set and maintain ordering pars weekly to ensure quality and availability of food products.
Assist in training and developing BOH staff.
Ensure kitchen organization, cleanliness, efficiency, and operations during opening shifts.
Assist with opening and closing of the restaurant by following checklists.
Write and follow weekly planner.
Participate in weekly management meetings to share observations and thoughts regarding goals with management.
Optimize profits by controlling food and labor costs.