Flap Jack Shack - Kitchen Lead

Summary of Position:

Directly responsible for assisting the KM with all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. During your shift you may be required to take direction from either the MIC or GM.

Essential Functions:

Works primarily as a LINE COOK, demonstrating high levels of production while assuming leadership responsibilities during the shift. (See Line Cook Job Description) Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Oversee training of new kitchen employees. Fill in where needed to ensure service standards and efficient operation; generally will act as the Lead Cook/Ticket Caller during most shifts. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Assumes 100% responsibility for accuracy and appearance of products served. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Work with GM and KM to plan menu item rollouts. Help establish and ensure portion sizes. Prepare standard recipe cards for all new menu items. Ensure that all products are ordered according to par levels and predetermined product specifications and received in correct unit count and condition. Verify that deliveries are performed in accordance with the restaurant's receiving policies and procedures. Control food cost and usage by following product storage procedures, standard recipes and waste control procedures. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Coaches where appropriate, using approved company practices. Recommends corrective discipline to Department Manager or GM if appropriate. Sends employees home, if necessary. May initiate a "cooling off" period by sending an employee home to await disciplinary action or complaint resolution Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. Responsible for training kitchen personnel in cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain food safety check-listed items, including proper food holding and refrigeration temperature control points. Periodically assume full leadership of the kitchen for up to several weeks in the event of absence of full time KM, such as when assigned to special projects or a short-term redeployment. Attends all scheduled employee meetings and brings suggestions for improvement. Additional duties and responsibilities as assigned.

Qualifications:

HS Diploma or equivalent 18 years of age (21 where required by law) Have the necessary stamina to work on feet for up to 10 hours including stooping, reaching, bending, twisting and lifting/carrying loads up to 50 lbs. Be able to communicate clearly, effectively, and respectfully in the predominant language of our guests and team

Preferably Serv Safe Certified Job Types:

Full-time, Part-time Pay:

$18.00 - $20.00 per hour

Benefits:

401(k) matching Employee discount Health insurance

Work Location:

In person