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Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Paid training
flexible schedule
Job Description
3B Lodge is a dynamic hospitality establishment operating as a franchisee of the well-known Twin Peaks brand, located in Omaha, Nebraska. Twin Peaks is renowned for its unique lodge-themed dining experience, combining high-energy service with a focus on quality food and guest satisfaction. The 3B Lodge aims to uphold the brand's reputation by delivering exceptional service and maintaining a vibrant, fun dining environment for its guests. As part of the Twin Peaks franchise network, 3B Lodge benefits from established standards, comprehensive operational support, and a strong brand identity that customers trust and seek out. The company is committed to fostering... Show More
Job Requirements
- High school diploma or equivalent
- Minimum 6 months experience in kitchen management or similar role
- Proven leadership abilities in a kitchen environment
- Strong communication skills
- Ability to work flexible hours including nights and weekends
- Physical capability to stand for extended periods and lift up to 50 pounds
- Knowledge of food safety and sanitation standards
- Ability to train and mentor staff
Job Qualifications
- A minimum of 2 to 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter
- At least 6 months experience in a similar capacity
- Must be able to communicate clearly with managers, kitchen and dining room personnel and guests
- Be able to reach, bend, stoop and frequently lift up to 50 pounds
- Be able to work in a standing position for long periods of time (up to 9 hours)
Job Duties
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards
- Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate
- Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees
- Fill in where needed to ensure guest service standards and efficient operations
- Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs
- Work with restaurant managers to plan and price menu items
- Establish portion sizes and prepare standard recipe cards for all new menu items
- Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures
- Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis
- Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures
- Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils
- Responsible for training kitchen personnel in cleanliness and sanitation practices
- Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas
- Check and maintain proper food holding and refrigeration temperature control points
- Provide safety training per training program, lifting and carrying objects and handling hazardous materials
- Work on the cook line or prep line as needed to assist during the prep and/or production phases
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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