Details.
Monitor kitchen operating procedures, manage kitchen employees including training, mentoring and discipline, support preparation for service, oversee the line and kitchen flow during service, work with the Executive Chef on menu creations and daily specials, assist with back of house hiring and product receiving, develop and roll out new menu items, schedule staff, assist with payroll and human resources processes, send daily service reports, manage inventory and costs, and support staffing needs. Requires 5+ years of related high-volume experience, 2+ years of management experience, experience with back of house administrative and managerial duties, proficiency in Microsoft Word and Excel, proven teaching and mentoring ability, and exceptional communication and supervisory skills. The role involves seeing, hearing, speaking, reaching, lifting up to 25 pounds frequently and up to 50 pounds occasionally, sitting, standing for 4 to 8 hours, bending and moving intermittently during working hours.
