Description

• Supervises kitchen personnel, cooks, and dishwashers during shift
• Assistance with employment and termination decisions
• Disciplining staff; providing verbal and written warnings
• Oversee and ensure that Tiny Boxwoods policies on employee performance appraisals are followed and completed
• Provides constructive advice to employees, problem solving in difficult situations
• Training of new employees; knowledge of company rules, policies, and procedures
• Training and supervision of kitchen personnel in safety operations of all kitchen equipment and utensils
• Assist the Executive Chef in menu creation and development.
• Manage shift labor costs; schedule labor as required by anticipated business activity while ensuring all positions are staffed when and as needed
• Completes all required daily paperwork, including manager logs, reports, inventory, checklists, and schedules in an organized and timely manner
• Responsible for ordering and receiving food products, following health and sanitation standards
• Must monitor quality control and guest satisfaction
• Anticipates kitchen needs and fills in where needed to ensure service standards and efficient operations; Must be able to work and prep all stations (AM and PM)
• Attend and participate in weekly management meetings, bringing suggestions for improvements
• Controls food portions for a balanced food cost, manages food waste
• Knowledge in overseeing the preparation and baking of dough, cookies, muffins, doughnuts, sponges, custards, scones, meringues, mousse, icing and other pastries.
• Knowledge of mixing methods including creaming, whipping and folding.
• Ability to operate commercial kitchen equipment including, ovens, mixers, conveyors, fryers, flat tops, and proofing cabinets.
• Understanding of basic pastry kitchen terminology
• Must be able to read and accurately follow standardized recipes to ensure a consistent product and ensure that all food and products are consistently prepared and served in the Tiny Boxwoods standard
• Organize timing of food preparation for service
• Must be able to maintain a positive attitude and work ethic under extreme stress
• Performs up to company standards and expectations for management
• Must be an example to staff in maintaining a neat, clean, and well-groomed appearance, meeting the Pressed and Tailored standard
• Must be able to speak, read, write, and understand the primary language (English)
• Performs other duties as assigned

Qualifications

• Culinary and management experience
• Strong leadership skills
• Texas Food Handlers certificate
• Close attention to detail and consistency
• Good memory
• Flexible availability in scheduling
• Capacity to multitask
• Ability to work as part of a team
• Clear communication both verbal and written