Kitchen Shift Lead

Description

The primary mission of the Kitchen Shift Lead is to follow established methods and procedures in performing exact recipe production per Bosque Brewing standards and assist their management in training and leading their back-of-house (BOH) coworkers in a high-volume kitchen. Kitchen Shift Leads assist management in ensuring the functional operations of the kitchen including staff management, revenue/cost control, safety, and food quality. This position may directly be responsible for overseeing food preparation, ordering supplies, scheduling shifts, and monitoring inventory levels within their kitchen. The Kitchen Shift Lead acts as the shift supervisor in the kitchen for their assigned shift and is the first point of contact for all guests and coworkers when management is not present. This position works independently, makes informed decisions in the absence of management, and immediately notifies management of any foreseeable concerns or developments.

Please note this location is in the construction phase, and hiring will not be immediate. Recruiting and training will be taking place in the next month. If you have questions or concerns, please direct them to recruiter@bosquebrewing.com. Thank you so much!

As a sign of our appreciation for your commitment, we're offering a sign-on bonus of $300!
Sign-On Bonus Details:

• $300 sign-on bonus, gross amount subject to tax withholding.
• First installment of $150 will be paid after 30 days of employment.
• Second installment of $150 will be paid after 60 days of employment.

Requirements

Essential Functions & Responsibilities:

• Enthusiastically represent the Bosque Brewing Co. brand, beverages, and company values by engaging in positive gestures of respect, courtesy and kindness to internal and external guests consistent with Bosque Brewing Co. values and expectations.
• Display a sense of urgency and attention to detail by anticipating the guests’ needs and responding appropriately.
• Responsible for assisting and supporting location management in ensuring the profitability of the location by operating within established guidelines and requirements for labor and controllable costs.
  • Assess flow of business compared to coworker schedules, cutting labor as required by anticipated business activity, ensuring all positions are properly staffed.
  • May conduct weekly/monthly inventories (BOH) ensuring par levels are kept consistent. Communicates shortages/surplus amounts promptly and accurately to location management. Assists with creating order lists.
  • May assist in creating and modifying co-worker schedules on an as-needed basis.
• Assist management in training new BOH coworkers, verifying the training of coworkers in preparation and production of year-round and specialty food menus, POS system, SOP’s, cleaning and side work responsibilities.
  • Continually assist management with training new coworkers and/or with demonstrating proper culinary techniques.
  • Assist management with point-of-sale (POS) system maintenance, including updating buttons and item inventory status.
• Develop and maintain up-to-date knowledge about Bosque Brewing Co. beverages and food served at the location, including specific ingredients that are commonly associated with either food allergies or specific dietary needs. Regularly take initiative to share and discuss knowledge of products with coworkers and guests, if applicable.
• Independently identify issues that may directly affect the quality of the guest’s experience and take steps towards addressing the concerns with solutions that parallel Bosque Brewing Co.'s values and expectations.
  • Assist co-workers in resolving guest issues with efficiency and a courteous attitude.
  • Informs management of all guest issues or complaints.
• Provide oversight of kitchen organization and cleanliness, report maintenance and cleaning needs to location management. Maintain a clean, friendly and welcoming environment, specifically responsible for maintaining cleanliness and properly stocked items in the back-of-house (BOH) of the taproom/restaurant, including office (common coworker areas), and storage areas, as assigned.
  • Demonstrate a thorough understanding of sanitation procedures and consistently apply such.
  • Constantly meet sanitation standards and practices to ensure the federal, state, and local regulations are being followed.
• May coach and recognize employees throughout the shift. Reports performance, employees’ conduct, dress code, appearance, and sanitation issues