This position is responsible for ensuring the quality, cleanliness, service, profitability and the efficient operation of the kitchen while on duty. Reports to: • Restaurant General Manager • Restaurant Kitchen Manger Daily Responsibilities: • Communicates with Assistant Managers and restaurant staff operational issues concerning the quality of service, cleanliness, and efficient operations. • Ensures the timeliness of their financial and operational deadlines • Monitors the profitability of the restaurant operations and acts upon deficiencies • Identifies areas of need within the operation and corrects problems • Assists in the development of all staff members to ready themselves and the company for future growth • Ensures all marketing responsibilities, deadlines and new programs are completed and in effect • Ensures the overall positive morale of the operation’s staff • Monitors the completion of and adherence to staff training program • Plans and prepares daily food specials • Assists in food menu development • Ensures the safety and security of the restaurant and its staff by enforcing the safety and security procedures of the company • Ensures proper ordering, receiving, and handling of all food and restaurant supplies • Ensures proper inventory level of all food and restaurant supplies • Ensures that all guests and staff members are treated with dignity and respect
The following is a list of your job requirements. Our hours of operation are 11:00 a.m. to 1:30 a.m. Monday through Sunday. Shifts may start as early as 6:00 a.m. and could end as late as 4:00 a.m. ● All Employees are required to be available on Sundays on a rotating basis. ● Monday availability is preferred ● No visible piercings other than ears ● No visible tattoos for service staff which are macabre, violent, or distasteful in nature. ● Adhere to all safety, sanitation, and administrative procedures ● Ability to maintain a positive and professional demeanor while working in a loud, high volume environment ● Must be able to work in temperatures which could vary greatly from different sections of the restaurant ● Prepared to conduct weekly cleaning and maintenance duties ● Prepared and in your workplace at the scheduled time ● Answer telephone to provide callers with directions, hours of operation, to go orders, etc. ● Answer questions guests have regarding our products or services ● Comply with all state and federal law regarding serving alcohol ● Maintain proper sanitation standards and keep product stored and prepared in safe temperature zones ● Clean and sanitize equipment, utensils, and counter tops following standard procedures to ensure sanitized drinking and eating surfaces ● Able to bend at the waist and lift items up to 50 lbs. to waist level ● Must be able to move items up to 30 lbs. for distances of up to 25 feet. ● Able to remain standing and active for an 8 to 12 hour shift. This could include going up and down stairs
BOH Hourly Manager: • Clean and pressed chef coat or kitchen shirt if washing dishes. • Thermometer. • Sharpie • Capital Ale House hat faced forward worn with no other visible head covering. • Black pants or kitchen checks. • Sturdy closed toe non-slip shoes • Socks • Clean shaven or beards and mustaches neatly trimmed • No jewelry other than a wedding band and earrings are allowed. • If artificial fingernails or fingernail polish is worn food handlers must wear gloves at all times while preparing food.