Summary:

Essential Duties and Responsibilities includes the following. Other duties may be assigned:

Measured Performance Tasks

These areas will be measured as part of your annual reviews:

• Food Cost is at or below budget with accurate inventories, waste management plan, and sales based prep and ordering
• Actively works with GM to ensure BOH Labor Cost is at or below budget with zero to minimal overtime and sales based scheduling
• Prime Costs are at or below budget
• Food Quality and Recipe Execution are to Company Standards of excellence
• Kitchens are kept clean and equipment is kept in good working condition. RKM walk through scores of 90% or higher, Health Dept Grade A
• Consistent Training and Development plan is kept for the BOH team. Cross training and teaching is happening on a consistent basis. Clear Communication.
• Daily 5-minute meetings are held with each shift (designated plan for when KM is not in restaurant). Weekly meetings are held with GM and occasional meetings are held with RKM/RO. Emails are checked daily and responded to when necessary.
• Company Culture and a Positive Attitude are upheld at all times.

Daily Tasks

• Participate in the resolution of complaints regarding food quality
• Order and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Monitor food preparation methods, recipes, and portion sizes.
• Monitor compliance with all health department regulations regarding food preparation and temperature control.
• Participate with GM in creating BOH schedules that strive to achieve labor cost budgets and operational integrity
• Maintain food and equipment inventories and keep inventory records.
• Arrange for equipment maintenance and repairs when needed.
• Conducts shift walk-throughs and complete all tasks required to open, transition and close the kitchen
• Ensure that food cost meets plan and budgets by utilizing tools provided
• Work hands on with team to demonstrate proper cooking and plating techniques
• Oversee development plans for each team member

• Qualifications:

  Knowledge:

  • Food Production - Knowledge of techniques and equipment for reading and executing recipes both in prep and plating. Daily walk in and line tastings to assure quality and consistency of the food our guests receive. Teaching kitchen team about all aspects of Veggie Grill food, including recipe execution and storage/handling techniques.
  • Prep and Production - Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the efficiencies of the kitchen team.
  • Education and Training - Knowledge of principles and methods for training. The ability to teach and train kitchen team about all aspects of Veggie Grill food, including recipe execution and storage, sanitation, and handling techniques. Plans and results for training are communicated with managers and team members. 
  • Safety and Sanitation - Knowledge of all safety, sanitation, public health, and labor laws as required for the job. Knowledge of Veggie Grill policies and procedures regarding equipment safety, cleanliness, sanitation and temperature control.

  
  Basic Skills

  • Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.
  • Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
  • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
  • Effective Communication - Talking to others to convey information effectively. Communicating expectations of standards and results with clear understanding of how to achieve and measure.
  • English Language - Knowledge of the basic structure and content of the English language including the speaking and meaning and spelling of words, and the ability to read and write communication and/or reports and attend meetings, as they relate to the job.

  Work Attire

  • Wear Veggie Grill uniform and non-slip shoes

  Physical Demands:

  • While performing the duties of the job the Team Member is regularly required to stand and walk for extended periods of time and bend and twist at the waist
  • Team Member is required to frequently speak and to hear
  • Occasionally required to lift and carry up to 25 pounds
  • Use of hands to grasp tools such as a knife, spatula, ladle, and other utensils to prepare food
  • Repetitive hand use
  • Reaching for items below and above waist and shoulder level
  • Exposure to extreme cold (walk-in cooler), extreme heat (stove, oven), moisture (water, steam, dishwasher), and dust, fumes, or chemicals (cleaning solutions)