DUTIES + RESPONSIBILITIES:
- Food Safety and Operational Planning
- Enforcing sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
- Ensuring compliance with company operational standards and policies.
- Ensuring all food is prepared and served according to the restaurant’s recipes, portioning, cooking and plating standards.
- Ensuring the safe operation of kitchen equipment and utensils and the proper handling of food items and hazardous materials.
- Adhering to ServSafe, OSHA and HACCP standards.
- Kitchen Line Management
- Promoting the restaurants 5 Commitments, inclusive culture, and Mission Statement.
- Ensuring that all food items and products are stored, prepared and served based on the restaurant’s recipe, preparation and portion standards.
- Ordering food products, and ingredients based on the menu and market demand.
- Supervising food preparation in the kitchen and ensuring that guests are satisfied with the quality, temperature and appearance of plated menu items.
- Maintaining clean working environments, safety protocols, and making sure that team members follow the restaurant’s preventive maintenance measures.
- Maintaining adequate purchasing inventory levels, rotation of product, conducting regular inventories and ensuring proper delivery of product.
- Working with upper management to ensure menu items, quality and portion sizes of each meal is within company standards.
- Assisting with the hiring and training of team members.
- Maintaining professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
- Ensuring proper procedures for opening and closing of kitchen are followed (utilizing Kitchen Checklists/Paperwork).
TEAM BUILDING:
- Ensuring a safe working and guest environment to reduce the risk of injury and accidents.
- Fully understands and complies with all federal, state, county and municipal regulations and ordinances that pertain to health, safety and labor requirements of the restaurant, team members and guests.
- Investigating and resolving complaints concerning food quality and temperature.
Education and Experience:
- High School Degree required.
- A minimum of one to three years restaurant experience and/or kitchen line cooking; supervising kitchen operations a plus but not required.
- Proficient with computers (MS Word, Excel) and Point of Sale Systems.
- Experience with food preparation, food handling, and food safety.
- Required Certification in Food Safety and First Aid or obtain one within 2 months of hire.
- Flexibility in schedule.
- Must be eligible to work in the United States.
- Able to read, write, speak, analyze, interpret, and understand the English language with reasonable proficiency.
- Must agree to background.
PERKS + BENEFITS:
- Positive and supportive team culture.
- Paid Time Off Programs.
- Competitive Wages with Annual Performance Reviews.
- Day's only schedule- never work nights.
- Like T’s Food? As a T’s team member, you receive a meal benefit-whether on shift or off and at all locations.
- Home for the Holidays- Thanksgiving and Christmas Day OFF.
- Ongoing development and growth opportunities.
- Tickets At Work Program- offering exclusive discounts, special offers and access to preferred seating and tickets to top attractions, theme parks, shows, sporting events, movie tickets, hotels and much more.
- Pet Insurance.
- Employee Assistance Program (EAP).
- Flexible and Predictive Scheduling.
- 401 (k)
For full time teams:
- Medical
- Dental
- Vision
- Supplemental Life Insurance
- 401 (k)
To Apply:
Email to: tara@tsrestaurantgroup.com
Apply Online At: https://recruiting.paylocity.com/recruiting/jobs/All/b1c37371-4b57-45e6-a99f-aee3739a5a59/Ts-Restaurant-Group