Manager - HOH {Kitchen}

DescriptionDuties & Responsibilities:Responsibilities and essential job functions include but are not limited to the following:Contribute to the hiring of team membersUtilize leadership skills to train, coach, and motivate team membersMaintain sanitary practices for food handling, general cleanliness, and maintenance of the restaurantMaintain professional restaurant image, including proper team uniforms and dress code standardsCreate and maintain team member schedules appropriately to control labor costsEnsure compliance with operational standards, company policies, laws, and ordinancesEnforce all Heart of House safety practices and policies.Attend all scheduled team member meetingsPrepare a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, fryers, grills, and a variety of other kitchen equipment, according to our recipes.Know and comply with our standard portions, cooking methods, quality standards, kitchen rules, policies, and procedures.Stock and maintain sufficient food products at line stations to ensure a smooth service period.Portions of food products before cooking according to standard portion sizes and recipe specifications.Maintain a clean and sanitary work area, including tables, shelves, grills, broilers, fryers, ovens, burners, and refrigeration.Handle, store, and rotates products properly.Follows the closing checklist to close the kitchen properly.Required Knowledge, Skills, And AbilitiesThe requirements below represent knowledge, skill, and/or ability. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.At least two years of high-volume restaurant supervision experienceWork 50-55 hours per week Stable and progressive work history; Strong work ethicStrong interpersonal and conflict resolution skillsWillingness to work days/nights/weekends/holidays as requiredAbility to present information to customers and other team members effectivelyMust have exceptional hygiene and grooming habitsManager Food Handler Certification requiredRequirementsPhysical Requirements:The physical demands described here represent those that a team member must meet to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.Constant standing/walkingOccasional stooping/kneelingOccasional pushing, pulling, lifting, or carrying up to 60 poundsOccasional ascending or descending ladders, stairs, rampsFrequent, continual, intermittent flexing or rotation of the wrist(s) and spineConstant receiving detailed information through oral communicationConstant talking, expressing, or exchanging ideas using the spoken wordConstant clarity of vision at near and/or far distances