JOB SUMMARY: Manage the interviewing, training and development of all Dept.400/ 500 personnel; provide consistent high quality food products and dish service; maintain kitchen equipment in good working order; adjust labor as needed. Performs some catering duties. Ensures smooth operation of kitchen and dishroom, as needed
PRIMARY DUTIES AND RESPONSIBILITIES:
Food
Ensure food production meets par levels to support projected sales. Oversee preparation and presentation of food to ensure compliance with company recipes, procedures, and quality. TASTE, smell and observe finished kitchen products to ensure accuracy and quality control. Promote positive guest experiences by addressing concerns or special requests from FOH. Assist in the development and training on new food items.Personnel
Interview and make hiring decisions for the dish room and kitchen personnel. Provide discipline, coaching, and feedback to dish room and kitchen personnel Monitor employee performance, attire and cleanliness. Train staff in proper food prep, sanitation and equipment maintenance; aids in continuous training. Train dish room staff in proper dishwashing procedure; equipment and dish maintenance. Train, cultivate, develop and encourage an efficient, coordinated team Conduct Dept 400/500 performance appraisals; monitor and evaluate progress; recommend promotions/ raises Responsible for delegation of tasks and assignments, ensuring each employee understands their specific duties and responsibilities Plan and coordinate the smooth transition of employees and resources for the next shift. Make adjustment to the labor schedule as needed; adjust personnel throughout the shift to promote efficient use of working hours. Monitor and enforce Company policy and procedures equally. Conduct periodic Kitchen meetingsMaintenance
Be aware of the overall appearance and safety of the kitchen, correct any oversight within your capabilities. Bring issues outside of your capabilities to Owners/GM Ensure the sanitation of all kitchen work areas. Monitor and delegate safety and sanitation procedures for prevention of disease, food spoilage and waste Incorporate Board of Health recommendations into daily, weekly, and monthly routines. Execute and supervise daily, weekly, monthly cleaning schedules. Ensure equipment and kitchen in good repair; coordinate with Ordering Agent/Owners for repairs.General
Arrange for emergency services as required (electrical, plumbing, medical, food, safety, etc). Coordinate with Managers on your shift for best store coverage. Perform other related duties and assignments as requested by the BOH Manager or Store Supervisor.JOB QUALIFICATIONS:
3-5 Years of Department Management experience required
2-5 Years of Restaurant Management required
Must acquire a ServSafe Manager Certificate within 6 months of being hired if you are not currently certified.
Must be capable of working with many different personalities
Must be able to administer company policy equally, fairly, and consistently.
Must be able to multitask and prioritize responsibilities
Must be capable of having difficult conversations with employees
Must be capable of delegation and follow-up
Considerable working knowledge of health and safety requirements; food service problems
Knowledgeable in the use and care of Kitchen/Dishroom equipment
Knowledge in methods to control food cost and waste
Requires ability to maintain pleasant and positive attitude
Must set an excellent example in performance and following policies
Sets a personal example for cleanliness and neatness
Must be able to work holidays and weekends
Eng/Span bilingual a plus.
PHYSICAL REQUIREMENTS:
Oral and written communication skills necessary
Reading skills and memorization are necessary
Excellent hearing is required
Must be able to read small print for recipes or labels
Quick comprehension and the ability to react quickly is necessary
Will need to reach, bend, stoop, wipe, push and lift up to 50#
Must be capable of standing for long periods of time/majority of shift.
Must be willing and able to work in a fast-paced and enclosed area
Must be able to withstand extreme cold and heat
Hazards include, but are not limited to, slipping, tripping, falls, cuts burns and backstrain
EQUIPMENT USED:
All equipment to include slicers, fryers, grills, microwaves, steam tables, knives, chemicals, cleaning equipment, computer, alarm system, dishwasher
Read LessJOB TITLE: Busser
REPORTS TO: Dept.200 Mgr
WAGE/SALARY RANGE: $16.35 + Pooled Tips
JOB SUMMARY: Primarily responsible for cleaning and resetting tables in the dining areas. May prepare and serve soft drinks to Guests.
PRIMARY DUTIES AND RESPONSIBILITIES:
Checks w/ Blue Dot before starting shift; checks table assignment Introduces self to Servers Clears and cleans tables thoroughly using a tray in a prescribed manner Properly stows used dishware, glassware, silver, trash and recyclables from cleared tables Resets tables with paperware and/or silver and pickles Cleans chair seat and floors in assigned section Keeps assigned station stocked and clean (i.e. floors, walls, ledges and counter tops clean and dry). Restocks dishware, glassware, silver and pickles as needed Push buscarts into kitchen and unload, if necessary, as time allows Carry highchairs and/or boosters to tables and set up as directed by Hostess Keep eye contact with Host(ess) so he/she can motion for help and you can hand signal when tables are ready and the # of seats Assist Host(ess) and Cashier with designated special functions Prepares/delivers drinks when necessary to assist Servers Performs other related duties and assignments as requested by the Store SupervisorJOB GOAL SUMMARY: To maintain neatness and cleanliness of tables and floors. Efficiency, speed and awareness are critical during peak periods. To help Servers create new business and avoid Guest complaints by giving excellent service.
JOB QUALIFICATIONS:
Reading skills required for sidework
Memorization is necessary
Comprehends quickly and expedites Server requests
Interacts verbally with Guests and Servers
Requires attitude of cooperation and teamwork
Requires ability to maintain a pleasant and positive disposition
Requires personal cleanliness and neatness
Must be able to work holidays and weekends
Must be 16 years or older
Must be able to move quickly
Experience not necessary; will train
PHYSICAL REQUIREMENTS:
Must reach, bend, stoop, wipe and push
Must be able to effectively communicate with staff and customers
Balances and carries trays weighing up to 25#
Walks with awareness and stands erect during entire shift
Carries bus boxes up to 40#
Hazards include, but are not limited to slipping, tripping, falls, burns and cuts.
EQUIPMENT USED:
Carpet sweeper
Food preparation utensils
Vacuum Buscart
Knives Microwave
Read LessJOB TITLE: Host(ess)
REPORTS TO: Dept.200 Manager
WAGE/SALARY RANGE: Part Time - $16.35 + Pooled Tips - Morning and Night shifts
JOB SUMMARY: Greet and seat Guests in a friendly and proficient manner remembering SERVICE is our Business. You will create a first and lasting impression.
NOTE: All hosts must be trained to bus tables before they are to begin training as a host. Can discuss further.
PRIMARY DUTIES AND RESPONSIBILITIES:
Greets Guests in a friendly, informative and hospitable manner. Evaluates all dining areas as to seating availability and service efficiency. Rotates and coordinates the seating of sections for optimal service. Escorts Guests to tables and hands them menus. Assists and/or directs bussing staff to clear tables and carpet sweep floors. Advise and encourage bussers to maintain eye contact with Host(ess) for clearing and seating help Sets tables w/ placemats, napkins and highchairs when needed. Collects menus from drop off points Refolds menus properly, sorts through for ripped or stained menus, cleans menus when needed Assists cashier as needed. May direct Guest questions and/or complaints to Store Supervisor. Checks that all tables are clean and properly set. Checks that chairs are wiped and floors around tables are clean. May assist Servers with drinks, Take-out personnel with opening chores. Performs other related duties and assignments as requested by the Store SupervisorJOB GOAL SUMMARY: Ensures a smooth steady flow of Guests to their tables by "reading" the dining areas and efficiently seating people where they'll get prompt attention and excellent service.
JOB QUALIFICATIONS:
Reading skills required for side work and seating chart
Memorization is necessary
Verbal skills necessary to interact with Guests and co-workers
Computer skills helpful, will train
Requires cooperative attitude and teamwork
Requires ability to maintain pleasant and positive disposition
Requires neatness and cleanliness
Must be able to work holidays and weekends
Must be 16 years or older
Experience helpful, will train
PHYSICAL REQUIREMENTS:
Must reach, bend, stoop, wipe and push
Balances and carries trays weighing up to 25 pounds
Walks with awareness and stands ERECT during entire shift
Must be able to move quickly
Hazards include, but are not limited to slipping, tripping, falls, burns and cuts.
EQUIPMENT USED:
Carpet Sweeper
Computerized Register
Knives
Read LessRein's Deli is looking for part time line cooks who possess a sense of urgency, commitment to the quality of their food output, and willingness to develop and further their skills and abilities.
JOB SUMMARY: Prepares and cooks to order food for Servers, Take-out orders and employee meals following standardized portions and prescribed methods of food presentation.
Salary Range: Starting - $18/hr + tips. Up to $21.69/hr + tips w/ all positions learned. Rate may be commensurate with experience
PRIMARY DUTIES AND RESPONSIBILITIES:
Preps, fries, broils, slices and grills food in a sanitary and safe and prescribed manner. Proper use of slicer and proper cleaning methods (must be 18) Removes Server dupes from printer and places under holder in order received; prepares food Makes food for handwritten Take-out orders and bulk deli orders Prepares Employee break meals in a courteous and timely fashion Prepares and serves food in correct proportions, in an attractive prescribed manner using sanitary food prep methods Thoroughly stocks line food areas, including Deli cases Maintains cleanliness of all food service and food prep areas Clean and maintain food service equipment (must be 18 to clean slicer and change fryolator grease) Lifts mats, sweeps and mops floors regularly Know your work schedule and arrive to work on time Coordinates and cooperates well with line team Performs other related duties and assignments as requested by PIC or Store SupervisorJOB GOAL SUMMARY: The quick and efficient preparation of Server, Take-out and Employee meals following established guidelines for portioning and presentation. Stocking and maintaining the cleanliness of food areas at all times; keeping Deli cases well stocked and attractive.
JOB QUALIFICATIONS:
Reading skills requiredMemorization is necessaryExcellent hearing is requiredMust comprehend quickly to expedite ordersRequires ability to work as a team memberPersonal cleanliness and neatness is expected, Hats/Hairnets required.Must be able to work holidays and weekendsMust be 18 years or older to operate slicer Short order or sandwich making experience helpful; not necessaryPHYSICAL REQUIREMENTS:
Can lift heavy boxes or buckets up to 30 poundsReach, bend, stoop, wipe, push and liftMust be able to stand entire shiftDexterity and agility are importantAble to work in close area under hot conditionsHazards include, but are not limited to, slipping, tripping, falls, cuts and burnsAny employee under the age of 18 cannot operate a slicer, clean a slicer, or change hot grease from a fryolator.EQUIPMENT USED:
Slicing Machine (must be 18 years or older)ToastersFryolators (must be 18 years or older to change hot grease)Steam TablesGrillsKnivesMicrowavesMopsBroomsCleaning Chemicals Read Less