Culinary Shift Lead

Job Type: Full-time

Pay Type: Recommended Exempt Salaried - Negotiable

Reports to: General Manager

Benefits

• Access to healthcare and secondary Insurance Benefits
• Vacation benefits are aligned with company policy as it relates to tenure.
• Personal Meal Comp
• Bonus benefits as outlined in the bonus program awarded monthly when the leadership team achieves team goals related to profitability, food cost & labor cost.

Position Purpose

The Kitchen is responsible for the overall operations for the back of house and kitchen area of WOB. Kitchen managers hire staff, purchase food and operating supplies, and make sure everyone is fully trained on proper food preparation and kitchen safety techniques. In addition, kitchen managers ensure that the WOB standards are upheld: the food Spec is adhered to and is executed properly, the portions are correct, and the food is cooked and served accurately and quickly. The Kitchen manager also makes sure that the kitchen is properly cleaned on a regular schedule, food is stored of or disposed of properly and the kitchen meets all safety and sanitation standards. Kitchen managers also manage Kitchen financial responsibilities, by keeping tabs on food cost, waste and BOH labor, doing their best to optimize profit for their company and create the best dining experience possible for customers. Lives and Teaches the WOB Way.

World of Beer Kitchen Manager Standards:

The Kitchen Manager is responsible for all kitchen functions, including but not limited to food purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness. The Kitchen Manager is responsible for the training of employees in connection with purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness. Weekly Schedule average work week would be estimated at that 50-60 hours and is negotiable as it relates to actual scheduling. It is expected that the Kitchen Manager would be available to handle or address issues as they arise in an ever-changing business environment.

Lives the WOB Way

Duties & Responsibilities:

• Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards.
• Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received 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 including checking and maintaining proper food holding and refrigeration temperature control points.
• Fill in where needed to ensure guest service standards and efficient operations.
• 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.
• 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.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• 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.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Acceptable security issues are always maintained (e.g. back gates, office and back doors always remain locked, safe is never on "day lock", etc.)
• Total compliance with all labor laws, to include overtime, minimum wage, minors, etc.
• Managers may not fraternize, be personally involved with or socialize with any hourly employee, regardless of being on or off duty.
• The ability to work at least 5-6 nights a week, including holidays, weekends, special events and every Thursday, Friday and Saturday night.
• If the KM or AKM is paid a preset salary, they must have the ability to prioritize their work with management duties as the primary job, managing the business and customarily and regularly direct the work of at least two or more other full-time hourly employees, having the authority to hire and fire or make recommendations regarding decisions affecting the employment status of others; regularly exercise a high degree of independent judgment in their work; never devote the majority of time worked to non-management functions. In the event that, the majority of time worked (or more than 50%) by any salaried manager is done so performing non-management functions over an extended period of time, managers must self-report this to their General Manager and Regional Manager.

Qualifications:

• While not a requirement, the ideal candidate would have a minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter with a minimum 2 years in a leadership role.
• Strong leadership skills.
• Possess strong organizational and decision-making skills.
• Work well in fast-paced setting, while maintaining a fun, high energy work environment.
• Must be able to communicate clearly and effectively.
• Management Food Handler Certification within 30 days of hire or as required by state (complying with all local requirements)

Work Requirements

• 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.
• Must have exceptional hygiene and grooming habits.
• Ability to retain menu recipe knowledge
• Flexible schedule that can accommodate the needs of the WOB location
• All BOH Manager and hourly positions might include the ability to withstand frequent exposure to high and low temperatures, smoke, and steam. There is also frequent contact with sanitary latex gloves, sanitation solutions, all food products to include, but not limited to: meats, poultry, seafood, shellfish, dairy and produce items.
• You must have the ability to learn and understand how to prepare all food items on our menu to our World of Beer specifications, appearance and standards in a timely manner.

(ref. 42566)