Manager - HOH; Kitchen

Description Duties & 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 rotate products properly.
• Follows the closing checklist to close the kitchen properly.

• 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

The requirements below represent knowledge, skill, and/or ability. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

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