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Job Description
Candidate will work hand-in-hand with Director of Culinary Operations as well as local ownership group.
Monitor the productivity and performance of team members.
Give team members appropriate feedback to improve their performance.
Monitor labor cost and develop strategies to increase kitchen labor efficiency.
Monitor the quality and develop strategies to improve the product.
Possess the ability to be proficient in all cook stations and prep tasks.
Maintain and uphold cleanliness and sanitation standards set by the Executive Chef and health department.
Uphold all cooking, prepping, and plating standards set by the Executive Chef and Sous Chef.
Effectively train team members on a work station or with a specific task.
Evaluate team members performance and assist in developing their skill set.
Ensure that all food is being handled in a safe manner.
Ensure that all equipment is functioning properly.
Hold team members accountable for any required function or standard.
Understand the menu and its ingredients and be able to explain them to staff members.
Understand the most common allergies and how to prepare food for a guest with an allergy.
Attend and contribute to kitchen meetings.
Perform any other tasks as needed.
Desired Qualities
Ability to lead staff in a productive manner.
Be an example setter in all aspects of your job.
Demonstrate excellent communication skills.
Ability to stay organized and multi-task.
Be able to handle stress and stressful situations in a positive manner.
Possess general knowledge about food.
Carry yourself in a professional manner.
Continue to find ways to grow and learn.
Understand the importance of workplace culture.
Flexibility.
Schedule: Varies to include days/nights, weekends, and some holidays. Typical work week between 40-45 hours per week.
30hop Perks
Competitive Wages
Health Insurance
Manager Meal
PTO
Craft Concepts Discount
Potential for Growth
Fun Work Environment!
Compensation:BOE
Job Type: Full-time
