Back of House Lead

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Locally owned, casual dining restaurant is looking to hire a high quality experienced Back of House Lead. Our ideal candidate thrives in an environment where guest satisfaction is pillar of our brand. This position will have the opportunity to serve the dining needs of Middle Tennessee with exceptional food in a concept that is one of a kind.

Job Purpose

DB's Team Leaders are our future restaurant managers! They are tasked with making DB's the best place for dining by managing and developing team members to execute outstanding product quality and customer service, which builds sales and controls costs. Team Leaders support the management team in all aspects of service, quality, cleanliness, labor, costs, production and maintenance of the restaurant during their assigned shifts. To be successful in this role, the Team Leader must be true “people's” champion, have a passion for fresh quality food and a dedication to providing the highest level of guest service.

DUTIES/RESPONSIBILITIES: *

• Regular, reliable and predictable on-site attendance.
• Coordinate daily kitchen operations.

• Oversee and manage all tasks that pertain to the opening and closing of the kitchen including utilization of operational checklists.
• Maintain a quick and efficient attitude toward the preparation and presentation of food.
• Ensure compliance with sanitation and safety regulations
• Exercise safety protocols at all times when using, cleaning, or maintaining kitchen equipment
• Respond to maintenance and equipment issues in a timely manner
• Oversee and manage operational costs (food and labor)
• Analyze and maintain staffing levels according to the restaurant's needs
• Detail kitchen staff schedule each week and submit for approval to GM and COO
• Ensure that kitchen staff is adhering to approved schedule
• Analyze and respond to stock and food-ordering needs, including those pertaining to kitchen materials
• Oversee food orders twice a week with the support of GM
• Ensure par numbers are updated and accurate
• Curtail waste by adhering to set food-saving procedures and portion control measurement
• Manage inventory counts and turnover
• Consistently create summary and food waste reports on a daily basis
• Coordinate with the back of the house when handling meals, breaks, and requests for time off
• Train and counsel new staff members
• Enhance job knowledge through the use/attendance of meetings and courses, in-house training, and form completion
• Continually be aware of company procedures and policies
• Be helpful and provide meaningful contributions to staff meetings
• Stay attentive to instructions provided by your General Manager

MINIMUM QUALIFICATIONS:

Experience includes:

· 3+ years in BOH at a full-service restaurant

· 1+ year in management or lead position required

Qualifications include:

• High school or equivalent
• Has the ability to supervise, train, and support staff. He/she must possess the ability to establish and maintain harmonious relationships with the BOH and FOH.
• Excellent communication, organizational and leadership skills.
• Excellent analytical, reasoning and problem-solving skills
• Courteous Customer Service (internally and externally)
• Must love helping People (both internally and externally)
• High level of attention to detail
• Positive influence on all employees

PHYSICAL DEMANDS:

• While performing the duties of this job, the employee is regularly required to sit, use hands to finger, handle or feel objects, tools, or controls; reach with hands and arms, and talk and hear.
• The employee is required to sit and stand ·
• Specific vision abilities required by this job include distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.
• The employee must be neat, well-groomed, and present a hygienic appearance. ·
• May be required to lift and/or move up to 50 lbs.

We are an equal opportunity employer.

Job Type: Full-time

Pay: $18.00 - $19.00 per hour

Experience level:

• 1 year

Restaurant type:

• Casual dining restaurant

Weekly day range:

• Weekends as needed

Education:

• High school or equivalent (Preferred)

Experience:

• Full Service Restaurant: 3 years (Required)
• Leadership: 1 year (Required)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Required)

Work Location: In person