Careers

A) Back of the House Management:

Ensure food safety and presentation by ensuring procedures are followed and equipment is in operating order.

• Lead and enforce Food Safety- Kitchen staff utilizing hair nets, gloves, proper cooking temperatures, proper holding temperatures and proper equipment temperatures.
• Monitor daily prep sheets, assist morning prep cooks with properly filling out sheets and cross referencing that items on the sheets are completed.
• Operational troubleshooting (equipment)
• Maintaining a cleaning schedule for the kitchen staff to follow weekly
• Communicating to the maintenance staff what preventative maintenance needs to be completed
• Preparing the weekly schedule for the kitchen staff, setting par levels for staffing based on projected sales
• Ordering and Inventory

B) Food Expeditor:

• Leading the Back of the House staff from the expeditor window. Being the link between Front and Back of the House staff.
• Ensure kitchen procedures are consistently followed, orders are completed timely, food
• plates are clean, not sloppy. All special requests have been met per ticket.
• Rectify food issues before they go to the customer, make sure floor manager is aware of any issues regarding customers food and where issue began.
• Maintain control of the expediting area, food runner(s) under your direction.
• Keep servers alerted to any issues with their orders, keep floor manager aware of how any ticket that was messed up and how it was accounted for.
• Be aware of servers, bussers, cooks, and interactions amongst the shift, who is working, who is not, attitudes, teamwork etc.

C) Back of the House Ordering/Inventory Management:

Tight and accurate inventory management.

• Completing food orders and arranging delivery with vendors.
• Working with the AM prep cooks to insure that orders are stocked and rotated properly.
• Working with vendors to insure we have proper inventory levels, pricing is correct, and quality is not compromised.
• Reconciling invoices on a weekly basis, watching for deviations in prices charged vs. what was quoted.
• Completing a monthly inventory and updating pricing for an accurate inventory total.

D) Catering:

Take phone or customer orders, prepare paperwork, and facilitate catering orders.

• Existing customers, pull log sheet, verify information with customer, if new, fill out “customer information sheet”. Prepare Invoice and review if driver will be needed.
• Print out catering food info for the cooks if catering is for the next day. If not, file in the Binder of “Future Caterings” to be completed later.

E) POS:

Understand management and order entry of POS System

• Understand the POS system, how to find employee information, food products
• Know how to run daily reports
• Training of staff on POS functions pertinent to their jobs.

SCHEDULE: Schedule will fluctuate based on management need, this position will primarily be working pm shifts and responsible for closing the restaurant. A minimum of 35 hours is expected with a maximum not to exceed 48 hours without owner approval, 2 days scheduled off per week.

Compensation Package:

• Salary commensurate with experience
• Quarterly bonuses available
• Paid vacation available
• 401K Matching
• Full health benefits including health, dental and vision insurance