Manager - HOH {Kitchen}

Description
Duties & Responsibilities:
Responsibilities and essential job functions include but are not limited to the following:

• 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.

• Follows the closing checklist to close the kitchen properly.

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

• 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

Requirements
Physical Requirements:
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