BOH Supervisor

About/Bio We are looking for future leaders who are ready to grow with our brand! At Tocaya Organica we use bold flavors and the best ingredients to proudly create our signature "Modern Mexican" cuisine. Our versatile menu is rooted in traditional Mexican recipes and naturally accommodates a variety of preferences including vegan, vegetarian, and gluten-free. Our methods and flavor-focused menu inspire a growing group of loyal guests who join us multiple times a week, eager to introduce the Tocaya experience to their friends as well. BACK OF HOUSE (BOH) SUPERVISOR / Executive Sous Chef STATUS: Full Time / Non-Exempt REPORTING TO: Executive Chef / CDC RATE (Internal/Estimate): $ Hourly RESPONSIBILITIES Job Summary: The back of the house shift supervisor is responsible for assisting the Executive Chef and/or Chef de Cuisine in maintaining a positive environment and setting a positive tone and flow for the kitchen. Shift supervisors are responsible for overseeing opening/closing setup and procedures, perform daily food safety and quality checks, and lead pre-shift meetings. Shift supervisors should also be fully capable of interviewing, hiring and training staff, submitting nightly reporting, maintaining vendor relationships, and being fully versed in, and capable of performing, all positions as needed Setting the tone: Successful supervisors know the importance of leading a team with positivity and "leaving our baggage at the door." Use of pre-shifts to inform our team of any menu changes or special events and to motivate them before a shift. Establish effective and positive communication with all team members. Kitchen Operations: Maintain a clean, organized and stocked environment. Perform successful opening and closing procedures of the store, including set up, break down, and prep of all orders. Assists the Executive Chef and/or Chef de Cuisine in ensuring that the store maintains customer service standards and team members adhere to meal and break policies. Ensures staff is abiding by all health and safety regulations. Assigns duties to staff during shifts. Consistently setting an example for all team members by adhering and enforcing policies. Effectively implementing new menu rollouts and educating team members on said rollouts. Promotes and enforces safe work practices, maintaining safety standards and procedures in the restaurant and filing appropriate reports for any incidents that occur. Reports potential safety hazards and operational inconsistencies. Product: Tastes products during a shift for quality. Follows and enforces all company recipes. Ensures all team members have the most up to date menu and SOP education. QUALIFICATIONS/REQUIREMENTS Qualifications: Basic computer skills required. Capable of working overtime, weekends, evenings, and special events as needed. Must be well organized, capable of multi-tasking and extremely detail oriented. Must have excellent verbal and written communication skills. Knowledge of the industry and relevant health and safety regulations. Current Manager Food Handlers card. Leadership skills and ability to make decisions quickly and under pressure. Bilingual English/Spanish preferred Requirements Must be able to lift up to 50 lbs, and frequently lift and bend from the waist. Must be able to stand for long periods. This position requires frequent use of hands and arms in repetitive motions. Must be able to adjust vision to both day and night lighting, and be able to focus on both distant and close ranges. Regularly required to handle hot food. High school diploma or GED is preferred. #J-18808-Ljbffr The Press Club Grill