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Senior Line Cook

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Charleston, West Virginia, United States Home Team BBQ Full time

About the Role:

We are seeking a highly skilled and experienced Executive Sous Chef to join our team at Home Team BBQ. As a key member of our culinary operations team, you will be responsible for managing daily kitchen operations, supervising hourly kitchen employees, and maintaining quality control measures regarding food quality and costs.

Key Responsibilities:

  • Manage daily kitchen operations, including labor management, corrective action, and evaluating food quality in line with company standards.
  • Supervise hourly kitchen employees, promoting a positive attitude and high level of motivation, and encouraging positive employee morale through frequent discussions, job training, and a consistent and impartial system of discipline.
  • Lead by example, arriving to work on time and prepared for the shift, and consistently delivering the highest quality of service via maintenance of food quality and standards of preparation.
  • Ensure communication between kitchen, FOH management, servers, and guests is calm, clear, and concise to provide smooth, well-coordinated service.
  • Assist in the development of menus and meal planning, and attend pre-meal meetings to give all pertinent information regarding menu items and assist in ongoing staff education.
  • Maintain inventory and ordering necessary to operate menu on a daily basis, and maintain a neat and organized station, side station, and overall kitchen work areas.
  • Demonstrate adequate organizational skills, having the ability to handle several tasks at once, and work as a part of a multi-unit team, displayed through cooperation, flexibility, and attitude.
  • Have efficient work practices that reduce waste and control costs, and practice our core values of respect, encouragement, community, and gratitude towards all staff and guests.

Shift Responsibilities:

  • Opening Chef: Actively manage AM Prep Cooks, AM Back up, and AM Stewarding team, create Daily Specials, and ensure prep list is complete, any orders include correct product to company specifications/standards, and are properly put away.
  • Mid Chef: Actively manage AM Line Cooks, Smoker, and run Expo for Lunch service, complete Daily order guide, and place any necessary Orders, focusing on food quality and timeliness in accordance with company standards and practices.
  • Closing Chef: Actively manage PM Line Cooks, PM Back up, and PM Stewarding team, run Expo for Dinner Service, and focus on food quality and timeliness, while managing hourly labor, and lead the closing of the kitchen.

Requirements:

  • At least 5 years' experience as a chef/line cook.
  • Serve Safe Certified.
  • Positive attitudes and disposition are a must, with the ability to confidently and professionally engage staff and management.
  • The ability to read and interpret documents, such as safety, operating, and maintenance instructions, policy and procedure manual, as well as the ability to write routine reports and correspondence.
  • Always provide the highest level of guest satisfaction, able to resolve guest issues delicately and to their satisfaction.
  • This position involves supervision of culinary staff, therefore, you must be able to show leadership and confidence to other employees.
  • Ability to add, subtract, multiply, and divide all units of measure.
  • Computer proficiency in Word and Excel, and ability to learn and become proficient with the company's new POS system, Resort Suite.

Physicality Requirements:

  • 85% - Stands during shift.
  • 75% - Reaches, bends, and stoops frequently.
  • 15% - Seated for completing administrative responsibilities and meetings.
  • Ability to lift a minimum of 40 lbs.
  • The ability to carry and transport heavy trays and equipment.
  • Must be in good general health and demonstrate stability, and must be able to cope with mental and emotional stress of the position, which includes adherence to time restraints.
  • Position is subject to inside environmental conditions, but may be exposed to cleaning chemicals and extreme heat.