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Form of work
SalaryResponsible for teaching the TRG VISION and leading of the Core Values to the kitchen team and all of our OHANA. Keeper of our culture in the BOH. Responsible for all kitchen functions / including food purchasing systems, preparation, and maintenance of TRG quality standards, sanitation, and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness. Be the Employer of choice! You will go above and beyond to pursue CULINARY EXCELLENCE.
Activities & Responsibilities:
o DO THE BASICS WELL. Going above and beyond is the NEW NORMAL.
o Everything must be done with urgency
o Manage and control Back of Hour Labor (in conjunction with General Managers) to ensure accurate staffing levels, interview and place new hires, and coach and develop leadership talent.
o Promote, work, and act in a manner consistent with the mission of Tag Restaurant Group. Embodies the Core Values Caring, Courage, Passion, Imagination, Harmony, Humility, and Ownership.
o Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
o Must be able to drive a high energy work culture.
o You will learn to fully open and close the BOH and complete all duties related.
o You will learn all prep sheet and food ordering processes.
o Responsible for daily line checks, and food safety checks.
o Check the quality of raw or cooked food products to ensure that standards are met.
o Check and maintain proper food hot and cold holding and refrigeration temperature control points.
o Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
o Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
o Supervise or coordinate activities of cooks or workers engaged in food preparation.
o Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
o Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
o Check the quantity and quality of received products.
o 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.
o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
o Develop and motivate current team. Proper training, tests, check ins, guidance, growth.
o Monitor sanitation practices to ensure that employees follow standards and regulations.
o Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
o Ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
o Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
o Provide orientation of company and department rules, policies and procedures to new kitchen employees.
o Oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.
Job Type: Full-time
Pay: From $55,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Employee discount
- Health insurance
- Vision insurance
Experience level:
- 5 years
Restaurant type:
- Fast casual restaurant
Shift:
- Day shift
Weekly day range:
- Monday to Friday
- Weekends as needed
Shift availability:
- Day Shift (Preferred)
Ability to Commute:
- Denver, CO 80238 (Required)
Ability to Relocate:
- Denver, CO 80238: Relocate before starting work (Required)
Work Location: In person
