Manager - HOH Kitchen}

Jimmy Changas•League City, TX

About The Position

Duties & Responsibilities: Responsibilities and essential job functions include but are not limited to the following: Contribute to the hiring of team members Utilize leadership skills to train, coach, and motivate team members Maintain sanitary practices for food handling, general cleanliness, and maintenance of the restaurant Maintain professional restaurant image, including proper team uniforms and dress code standards Create and maintain team member schedules appropriately to control labor costs Ensure compliance with operational standards, company policies, laws, and ordinances Enforce all Heart of House safety practices and policies. Attend all scheduled team member meetings Prepare a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, fryers, grills, and a variety of other kitchen equipment, according to our recipes. Know and comply with our standard portions, cooking methods, quality standards, kitchen rules, policies, and procedures. Stock and maintain sufficient food products at line stations to ensure a smooth service period. Portions of food products before cooking according to standard portion sizes and recipe specifications. Maintain a clean and sanitary work area, including tables, shelves, grills, broilers, fryers, ovens, burners, and refrigeration. Handle, store, and rotates products properly. Follows the closing checklist to close the kitchen properly. Required Knowledge, Skills, and Abilities: The requirements below represent knowledge, skill, and/or ability. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. At least two years of high-volume restaurant supervision experience Work 50-55 hours per week Stable and progressive work history; Strong work ethic Strong interpersonal and conflict resolution skills Willingness to work days/nights/weekends/holidays as required Ability to present information to customers and other team members effectively Must have exceptional hygiene and grooming habits Manager Food Handler Certification required Requirements Physical Requirements: The physical demands described here represent those that a team member must meet to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. Constant standing/walking Occasional stooping/kneeling Occasional pushing, pulling, lifting, or carrying up to 60 pounds Occasional ascending or descending ladders, stairs, ramps Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine Constant receiving detailed information through oral communication Constant talking, expressing, or exchanging ideas using the spoken word Constant clarity of vision at near and/or far distances

Requirements

At least two years of high-volume restaurant supervision experience
Work 50-55 hours per week
Stable and progressive work history
Strong work ethic
Strong interpersonal and conflict resolution skills
Willingness to work days/nights/weekends/holidays as required
Ability to present information to customers and other team members effectively
Must have exceptional hygiene and grooming habits
Manager Food Handler Certification required

Responsibilities

Contribute to the hiring of team members
Utilize leadership skills to train, coach, and motivate team members
Maintain sanitary practices for food handling, general cleanliness, and maintenance of the restaurant
Maintain professional restaurant image, including proper team uniforms and dress code standards
Create and maintain team member schedules appropriately to control labor costs
Ensure compliance with operational standards, company policies, laws, and ordinances
Enforce all Heart of House safety practices and policies
Attend all scheduled team member meetings
Prepare a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, fryers, grills, and a variety of other kitchen equipment, according to our recipes
Know and comply with our standard portions, cooking methods, quality standards, kitchen rules, policies, and procedures
Stock and maintain sufficient food products at line stations to ensure a smooth service period
Portions of food products before cooking according to standard portion sizes and recipe specifications
Maintain a clean and sanitary work area, including tables, shelves, grills, broilers, fryers, ovens, burners, and refrigeration
Handle, store, and rotates products properly
Follows the closing checklist to close the kitchen properly