Back of House Operations Leader
2 weeks ago
The Back of House Operations Leader collaborates closely with the Chef de Cuisine to assist in overseeing the kitchen line and ensuring that service flows seamlessly and efficiently. A primary responsibility includes developing and honing a personal mentoring approach, while understanding and enforcing training protocols for team members. A strong focus is placed on upholding cleanliness standards in the kitchen and other back-of-house areas while working in tandem with the Chef de Cuisine.
Accountable for maintaining the quality of food, ensuring that all checklists are utilized, and confirming that staff adhere to health and safety regulations when preparing savory dishes. Supports quality assurance and leads back-of-house operations in the Chef de Cuisine's absence.
Key Responsibilities
- Guarantee consistency of all products that reflect the Common Bond brand.
- Collaborate with front-of-house staff to enhance customer relations.
- Maintain high standards of cleanliness in kitchen and service areas.
- Possess complete knowledge of proper equipment usage; operate tools safely and as intended.
- Establish daily priorities for kitchen tasks.
- Notify management of any supplies requiring requisition.
- Assist in the efficient and safe operation of kitchen preparations.
- Prepare menu items according to recipes and yield guides, adhering to departmental standards.
- Alert the Chef de Cuisine of any anticipated shortages before items are depleted.
- Follow proper storage protocols as mandated by health regulations and Common Bond standards.
- Minimize waste effectively.
- Ensure a clean and sanitary work environment.
- Assist with receiving orders and managing raw ingredient stock levels.
- Train staff to meet performance standards.
- Possess comprehensive knowledge of all kitchen production processes.
- Perform additional duties as assigned.
- Creativity, culinary skills, and a passion for food.
- Quick learning ability.
- Capability to comprehend and execute oral and written instructions, seeking clarification when necessary.
- Ability to work collaboratively as part of a team and foster a culture of teamwork.
- Skill in building and maintaining professional relationships.
- Flexibility to work varied shifts, including weekends and holidays.
- Aptitude for leading and mentoring a team.
- Maintain a professional restaurant image, including kitchen cleanliness and adherence to uniform standards.
- Possess a Food Managers Certification as required by local and state health regulations.
- Must be able to work an 8-hour shift while standing.
- Ability to lift items weighing up to 50 lbs.
FLSA Status: Hourly/Non-exempt
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