Jamie Leeds Restaurant Group
Overview
As a leader of the back of house operations, works with the property team to communicate, drive, and measure productivity, and effectiveness in achieving the overarching financial, employee, and guest satisfaction goals of Hank’s Oyster Bar on the Wharf, while adhering to all JLRG guidelines and policies. Responsibilities
Responsible for the onboarding and continual training of all BOH employees Assists in training and coaching all prep cooks and dishwashers Ensures all food certifications are complete and current Monitors, manages, and accounts for all purchases and products Assists with monthly inventories Assists with daily orders Ensures deliveries are properly stored in a timely manner Maintains organization and proper labeling in the walk-ins and dry storage daily Ensures kitchen is clean and food stored properly at the end of service Ensures menu items are being executed to spec and JLRG standards Oversees production in accordance with core recipes & daily prep sheet Execute daily prep items, as needed Assist in the timely set-up of the line for service Works the line with cooks to maintain ticket times and quality Assists with family meal Supervises the opening and closing of the restaurant Ensures flawless execution of private events in conjunction with FOH team Participates in weekly chefs meetings Communicate daily and thoroughly using daily logs Communicate any needs/issues to the Executive Chef Qualifications
Strong culinary skills with experience in a high-volume environment Ability to manage a team of 20-30 back of house employees Some financial knowledge, including P&L management, budgets, and inventory Strong administrative and organizational skills Proven leadership skills with a focus on team development 2 years as a Sous Chef or similar position Compensation
Base pay range: $60,000.00/yr - $65,000.00/yr. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. Employment type
Full-time Job function
Production Industries
Restaurants
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As a leader of the back of house operations, works with the property team to communicate, drive, and measure productivity, and effectiveness in achieving the overarching financial, employee, and guest satisfaction goals of Hank’s Oyster Bar on the Wharf, while adhering to all JLRG guidelines and policies. Responsibilities
Responsible for the onboarding and continual training of all BOH employees Assists in training and coaching all prep cooks and dishwashers Ensures all food certifications are complete and current Monitors, manages, and accounts for all purchases and products Assists with monthly inventories Assists with daily orders Ensures deliveries are properly stored in a timely manner Maintains organization and proper labeling in the walk-ins and dry storage daily Ensures kitchen is clean and food stored properly at the end of service Ensures menu items are being executed to spec and JLRG standards Oversees production in accordance with core recipes & daily prep sheet Execute daily prep items, as needed Assist in the timely set-up of the line for service Works the line with cooks to maintain ticket times and quality Assists with family meal Supervises the opening and closing of the restaurant Ensures flawless execution of private events in conjunction with FOH team Participates in weekly chefs meetings Communicate daily and thoroughly using daily logs Communicate any needs/issues to the Executive Chef Qualifications
Strong culinary skills with experience in a high-volume environment Ability to manage a team of 20-30 back of house employees Some financial knowledge, including P&L management, budgets, and inventory Strong administrative and organizational skills Proven leadership skills with a focus on team development 2 years as a Sous Chef or similar position Compensation
Base pay range: $60,000.00/yr - $65,000.00/yr. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. Employment type
Full-time Job function
Production Industries
Restaurants
#J-18808-Ljbffr