Prep Manager

Prep Lead ResponsibilitiesTITLE: PREP LEAD/SUPERVISORREPORTS TO: KM > GENERAL MANAGERREQUIREMENTS:Must be able to potentially attend manager meetings every month for an hourMust be able to work as a team player with upper management and co-supervisorsAs a supervisor you may have to stay later than scheduled and/or cover shifts that you might not have been originally scheduled forBe available over groupme when at work and check intermittently otherwiseMust be able to communicate clearly with managers, kitchen personnel and FOH staff.Be able to reach, bend, stoop and frequently lift up to 60 pounds.Be able to work in a standing position for long periods of time (up to 12 hours).Must be able to read and follow written directions.Strong Knife Skills.Health Card - Stay up to date on your Harrison County Food Handlers card.REQUEST OFF/CALL OFF POLICY:Tardiness -Request offs must be entered into the system at least two weeks in advance. Requests entered before two weeks may not be honored, Reach out to the scheduling supervisor if there are extenuating circumstances.Call Offs will be made to the Supervisor on Duty for your scheduled shift - at least 3 hours prior to the start of the shift, unless it is an emergency. Your supervisor will ask who you have contacted to try to cover you. If you get your shift covered it will not count against you as a call off. Whoever Schedulefly says is supposed to be working a shift is the one responsible, so make sure any shift changes are traded in Schedulefly & approved by a manager.JOB DESCRIPTION/EXPECTATIONS:Arrives at work on time and in uniform.Works as a team with FOH manager(s) to ensure a smooth workflow and clear understanding of expectations for all MSBC staffEnsures all opening lists are completed.Creates Daily Prep List at the start of each shift for assigned duties.Prepares a variety of meats, vegetables, dressings, ready-to-eat foods and other items using robot coupe, meat slicer, knives, mixer and other pieces of equipment.Understands and consistently enforces our standard portion sizes, cooking methods, quality standards, kitchen rules, policies and procedures.Portions food products prior to cooking according to standard portion sizes and recipe specifications.Maintains and promotes clean and sanitary work areas including: floors, tables, shelves, walls, oven, range, robot coupe, slicer, dish area and refrigeration equipment.In addition to the general elements the PL will specifically handle the organization of shelves in hallway.Manages and assists with transitioning the kitchen properly at shift change and follows the checklists for kitchen stations. Assists others in transitioning the kitchen to dinner service.Promptly reports equipment and food quality problems to BOH Management Staff.Informs BOH Management Staff immediately of product shortages.Uses our Standard Recipe Sheets for preparing all products. Do not rely on the memory of yourself or other employees. If recipes are missing or have been altered, bring to the attention of AKM so that it can be addressed.Performs other related duties as assigned by Management Staff.Washes soiled dishes and cookware related to their product preparation.Provides product checks on items prepared by others to ensure that standards are being met.Participates in and cross-trains in the other stations of the kitchen including : saute, flat-grill, cold line and dish station. Additionally; the PL will participate in product ordering on an as-needed basis.If an employee injures themselves while on duty they are to notify the direct supervisor immediately.Be a trustworthy key holderResponsibly open the restaurant at the start of dayRemain in the building while you are the only person presentAssure there is always someone in the building during shiftHelps develop food specials, seasonal/new menu itemsResponsible for all operations of BOHEquipment maintenance, notify of any needed ordersWorks with prep team/inventory manager to ensure availability of needed productsTraining of BOH staffManage BOH labor cost, make sure doubles are clocking out for breaks.Maintains and assesses BOH binder checklists, cleaning tasks, etc.Properly communicates policy changes to staff, and enforces appropriatelyEnsures all food leaving the kitchen is up to MSBC standards and retrains staff when neededAttends management meetings when scheduledAppropriately document and fill out the strike sheet for any employee actions that require such.Discusses any protocol changes regarding food preparation, employment policies with upper managementMaintains an appropriate level of professionalism when speaking to all MSBC staff regardless of positionCovers shifts/rearranges schedule as staffing dictatesChecks every employee's outs before they are allowed to clock out and leave.Job Type: Full-timePay: $ $15.00 per hourExpected hours: 40 per weekBenefits:Employee discountFlexible scheduleWork Location: In person