KM/Line Cook @ Wild Taco Denver

BOH Manager/Lead Job Description and Expectations

• Maintain operational duties in the General Manager's absence.
• • Ensuring cleanliness and timeliness of employees
• Communicate effectively with FOH and BOH
  
• • Communicating about allergies and always consulting recipes for quality and accuracy
• Demonstrate accountability, integrity, collaboration, leadership and service
  
• • Timeliness, labor management, demonstrating how to work with integrity and ensuring company time is used wisely
• Complete daily prep list
  
• Promote, work, and act in a manner consistent with the mission of Wild Taco
  
• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.

•  Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
  
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
  
• • Making sure portion sizes are good, coaching staff if portion sizes are off, making sure staff are on task and collaborating with the team to meet daily goals in cleanliness
• Supervise and participate in kitchen cleaning activities and deep cleans
  
• Investigate and resolve complaints regarding food quality
  
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures
  
• Communicate with managers about inventories of food, equipment, small wares, report shortages, and maintenance needs
  
• Observe and evaluate workers and work procedures to ensure quality standards and service, communicate with a manager on feedback about staff
  
• Perform weekly Mock Health Inspections
  
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
  
• Manage labor as required by anticipated business activity while ensuring that all positions are staffed as needed and labor work stations to employees in accordance with work requirements.
  
• Analyze operational problems, such as theft and waste, and communicate with managers to establish procedures to alleviate these problems.
  
• Be knowledgeable of restaurant policies regarding personnel issues
  
• Continually strive to develop staff in all areas of managerial and professional development
  
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety
  
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations
  
• Communicating about tough situations with staff to management
• Work in progress on awareness of perception

Qualifications:

• Minimum of 2 years of experience as a kitchen manager or in a similar role

• Strong attention to detail

• Ability to multitask and handle a high-volume workload

• Ability to work efficiently in a fast-paced environment

• Basic math skills
• Bilingual preferred

Perks:

• Hourly Pay $25 hr pay 

• Health Care & 401(k) retirement plan (US only) after 1 year of employment

• Professional development opportunities

• Positive and supportive work environment