Kitchen Operations Lead

SUMMARY/OBJECTIVE:

The FOH/BOH supervisor will oversee the staff, activities, and day-to-day functions of the kitchen to ensure operations run safely and efficiently.

ESSENTIAL FUNCTIONS:

Oversees kitchen staff and fulfills staffing needs for regular hours, as well as special events or high-traffic times. Maintains and motivates team through communication and positive energy. Reviews work procedures and operational problems to determine ways to improve service, performance, or safety. Demonstrates a calm demeanor during periods of high volume or unusual events and manages smooth transitions thereafter to keep kitchen operating to standard. Maintains behavior that sets a positive example to subordinates and other team members. Prepares and submits operations reports and other documentation requested by the General Manager. Coordinates assignments of cooking personnel to ensure economical use of food and timely preparation. Tests cooked food by tasting and smelling it to ensure palatability and flavor conformity. Works with General Manager to develop and maintain the store menu. Sets regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels. Oversees stocking, ordering, and purchasing of ingredients, ensuring that necessary ingredients are available and as fresh as possible while also minimizing spoilage and waste. Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards. Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service. Performs other related duties as assigned.

POSITION REQUIREMENTS:

Strong supervisory and leadership skills. Flexibility to work around customer demand. Ability to read and follow recipes. Excellent time management skills. Excellent organizational skills and attention to detail. Familiarity with food handling, safety, and other restaurant guidelines Proficient with Microsoft Office Suite or related software.

EDUCATION AND EXPERIENCE:

High school diploma or equivalent required. At least 3 years of previous restaurant experience required. At least 1 year of management experience required. Successful completion of company’s management training program.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee must continually demonstrate ongoing sustained ability to perform these physical demands: While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to sit, stand, walk, use hands and fingers, handle or feel, reach with hands and arms, twist and turn body. Ability to traverse all parts of the store quickly. Prolonged periods sitting at a desk and working on a computer. Must be able to lift 25 pounds at times. This position does require the ability to perform under stressful conditions and high-volume demands.

EEOC & CRD STATEMENT:

We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion, creed, age, sex, gender, sexual orientation, gender identity, gender expression, marital status, genetic information, disability status, protected military or veteran status or any other characteristic protected by law. With our roots in the Bay Area, DFE was born with a mission to save food culture. At DFE, we believe food is what drives our society. Good food has always been center table at any amazing event and we are here to make sure this continues to happen in our communities. Food is the key to happiness. If you are passionate about creating exceptional dining experiences and thrive in a fast-paced and dynamic environment, we invite you to join our team! #J-18808-Ljbffr Workstream