Job Details
Description
Mission: To be the world's most caring company by Winning Hearts Everyday.
Vision: To grow as a market of excellence unified by care.
Values: To build a LEGACY.
- Listen: quick to listen, slow to speak.
- Encouragement: encouragement fuels other's potential.
- Genuine Hospitality: create a positive impact on everyone we come in contact with.
- Accountability: honesty, humility and integrity always.
- Communication: if you want to succeed, you must learn how to connect with others.
- You: why not your best? Strive for excellence in all that we do.
Key Expectations: Oversee the general management of all foodservice operations, which includes: food and labor cost management; vendor relationship cultivation and management; inventory management; safety and sanitation management; BOHD is a "working manager" who actively participates in daily instructional tasks.
- Lead and model our Mission, Vision and Values with team members and guests.
- Create a quarterly business plan to address six areas critical to the development of the BOH
- Lead, train and support the 4 focus areas of the Winning Hearts Strategy: Clean and Safe Environment, Great Food, Fast & Accurate Service and Genuine Hospitality.
- Build high-performance teams, identifying and coaching leaders for the kitchen.
- Manage a team of 40+, supporting our vision, coaching and holding people accountable to high standards.
- Provides input on selection, orientation, scheduling and placement of team members.
- Hold the kitchen team accountable to all policy standards: timeliness, grooming, cell phones, uniforms.
- Oversee completion of kitchen team members 30 days and annual reviews.
- Set monthly team goals, share the score visually and celebrate the wins.
- Ensure team member availability and Hot Schedules is current.
- Report all Sedgwick claims to the General Manager immediately.
- Increase profitability through implementing lean procedures to reduce costs, increase productivity, and manage the D.R.I.P. inventory process.
- Meet monthly budgetary expectations assigned by the General Manager.
- Maintain a clean work environment that ensures and promotes food & team safety.
- Increase overall restaurant results, working cross-functionally with other department leaders through attending weekly meetings and setting high-level collaborative goals.
- Oversee catering by facilitating the sequence of food preparation
- Oversee daily waste and donation tracking system (s).
- Ordering bread by 9:30 AM the day before
- Create and maintain a clean and safe working environment by ensuring kitchen Jolt checklists are completed immediately following day-part transitions.
- Responsible for notifying the General Manager and the admin coordinator within 24 hours of any equipment or facility repairs.
- Ensure completion of Safe Daily Critical (s) and ERQAs.
- Track monthly kitchen specific CEM scores on the BOH Tracker and create action plans to improve areas of opportunity.
- Forecast daily prep production.
- Train, execute and follow-up on AHA and LEAN system performance and metrics.
- Complete End of Month Counts with the General Manager.
- Maintain channels of communication with Talent and Training Director to identify needs of new and current staff
- Report all Sedgwick Claims to the General Manager within 24 hours
BOH Manager in training:(Subject to change)
- Must have open availability and work up to 50 hours per week in the restaurant.
- Must have open availability
- Must be ServeSafe, Choke, and Allergen Certified.
- Execute the S.E.R.V.E. Leadership Model.
- Lead the team with enthusiasm and passion.
- 10 Hours of admin per week (Subject to operational needs)
Requirements- Great work Ethic
- Must be eligible to work in the United States
- Must have a source of reliable transportation
- Must be over the age of 17 on date of hire
- Works in hot, noisy and fast paced environment
- Mobility required during shifts
- Must work well under pressure
- Must be able to lead a team
- Must be able to work Saturdays
- Must be able to work 40-50 hours per week
Company InformationIn our kitchens, we focus on fresh and simple ingredients. And we always have. Since the beginning, we've served chicken that is whole breast meat, with no added fillers or hormones, and we bread it by hand in our restaurants. Produce is delivered fresh to our kitchens several times a week. Salads are chopped and prepared fresh throughout the day.