Back of House Coordinator

2 weeks ago

San Francisco, United States Anheuser-Busch Full time

At Anheuser-Busch, we believe in dreaming big. Our culture is rooted in passion, talent, and curiosity, and we strive to create an environment where our team members can thrive. We are looking for individuals who are ready to contribute to our mission of delivering exceptional experiences.

SALARY: $60,000 - $70,000 per year + potential for quarterly bonuses

LOCATION: Not specified

POSITION SUMMARY:

The Sous Chef plays a crucial role in managing kitchen personnel, fostering motivation, and ensuring food safety and customer satisfaction. This leadership position requires the ability to effectively oversee a large team in a dynamic restaurant environment. The Sous Chef acts as the shift supervisor, addressing challenges that arise during service while maintaining operational efficiency.

KEY RESPONSIBILITIES:

  • Direct and oversee all hourly back-of-house staff in the kitchen, adhering to strict quality and efficiency standards.
  • Collaborate closely with the management team to ensure seamless coordination between back-of-house and front-of-house operations.
  • Possess a fundamental understanding of kitchen equipment and the ability to read, interpret, and execute recipes, as well as assist in menu creation.
  • Perform all line cook and prep cook duties, stepping in during peak service times as needed.
  • Maintain high standards of cleanliness, organization, and sanitation to ensure food and beverage quality, while managing inventory levels accurately.
  • Prepare daily specials for front-of-house staff and communicate inventory status effectively.
  • Handle administrative responsibilities related to kitchen operations, including scheduling.
  • Assist in training kitchen staff to promote growth and development.
  • In the absence of the Executive Chef, lead shifts, making daily decisions, supporting staff, interacting with guests, and ensuring compliance with standards.
  • Implement quality control measures to uphold operational standards.
  • Contribute to a safe working environment for both staff and guests, promptly reporting any incidents to the Executive Chef and HR.
  • Ensure all staff adhere to company policies regarding cleanliness, hygiene, dress code, and professional conduct.

SKILLS AND QUALIFICATIONS:

  • Demonstrated leadership abilities with a proven track record of empowering team members.
  • Proficient in all kitchen roles within the restaurant.
  • Ability to manage personal responsibilities in a high-pressure, fast-paced environment.
  • Capable of following both oral and written instructions effectively.
  • Extensive knowledge of the food and beverage industry, particularly back-of-house operations.
  • Strong organizational and interpersonal skills, with a focus on teamwork.
  • Proactive problem solver, committed to maintaining high standards.
  • Physical ability to perform various tasks, including lifting up to 60lbs and standing for extended periods.

EDUCATION AND EXPERIENCE:

  • High school diploma or equivalent required.
  • Associate's degree or higher preferred.
  • Significant experience in a restaurant kitchen setting, with a minimum of 3-5 years depending on the quality of experience.

BENEFITS:

  • Competitive salary structure.
  • Flexible paid time off policies.
  • Immediate access to medical, dental, and vision insurance.
  • Employer-sponsored short-term disability coverage.
  • 401K plan with up to 6% matching.
  • Generous parental leave options.
  • Uniforms and personal protective equipment provided based on position.
  • Safety shoe allowance available based on position.
  • Opportunities for learning and professional development.
  • Employee discounts at restaurant locations and on merchandise.
  • Relocation assistance offered.
  • Access to company products.

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