Job Overview
Work Schedule
Day Shifts
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
flexible scheduling
Job Description
The hiring establishment is a high-volume restaurant that prides itself on delivering exceptional dining experiences through a combination of excellent service, quality food preparation, and professional management practices. This company is well-recognized for its commitment to maintaining high standards in food safety, sanitation, and culinary quality while fostering a supportive and efficient work environment. As a respected player in the hospitality industry, the restaurant focuses on a team-oriented approach, valuing leadership, communication, and operational efficiency in order to meet and exceed customer expectations consistently. They operate in a dynamic and fast-paced setting where dedication, precision, and professionalism are key to... Show More
Job Requirements
- Work 50-55 hours per week
- Willingness to work days, nights, weekends, holidays as required
- 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
Job Qualifications
- At least two years of high-volume restaurant supervision experience
- Strong interpersonal and conflict resolution skills
- Ability to present information to customers and other team members effectively
- Exceptional hygiene and grooming habits
- Manager Food Handler Certification required
- Stable and progressive work history
- Strong work ethic
Job Duties
- 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
- Follow the closing checklist to close the kitchen properly
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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