Lead by example to deliver effective and efficient dining experiences by assisting in overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure
Maintain Health and Safety standards, procedures, department rules and sanitation requirements set by the company, local and regional government
Establish professional relationships with the team and provide educational opportunities to teach and develop skills
Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served
Manage kitchen set up / break down, production, prep is completed and staff wear proper uniform as well as disciplinary procedures are followed when applicable
Instill teamwork between the front and back of house staff through proper communication
Minimum of 1+ years’ experience working in a similar volume-based business
Must possess consistent and stabile work experience & encompass the desire to operationally support the business as an individual contributor and leader
Food Serve Safe certification
Experienced in training and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations