Culinary Lead/Back-of-House Key Manager

Position Summary

The Culinary Lead will work closely with the Executive Chef and/or Sous Chef team to oversee aspects of kitchen operations, ensuring the highest quality of food preparation, presentation, and service. This position will be responsible for maintaining culinary excellence and menu execution during a given shift.

Key Responsibilities

·Handle and prepare food products at various stations

·Conduct final food preparation including plating and garnishing

·Conduct daily line checks, cleaning, cooking and line set schedules consistent with direction given by Executive Chef and GM

·Be a strong role model and supervisor for all back-of-house staff

·Manage opening and closing procedures of restaurant as scheduled

·Shift management and leadership of all staff during any shift in which the Executive Chef is not present

·Follow all restaurant safety procedures and take on the role of safety manager in advising and working with back-of-house staff; includes focus on hazard control points, sanitary food handling practices, adherence to all safety and health regulation of county health department

Requirements

·At least one year of kitchen management experience required

·General understanding of food safety regulations and policies

·Knowledge and mastery of every station on the line including pizza

Skills/Qualifications

·Must be able to communicate clearly with managers, kitchen and dining room employees and staff

·Be able to reach, bend, stoop and frequently lift up to 50 pounds

·Ability to hold a flexible work schedule and work in a fast-paced environment

·Be able to work in a standing position for long periods of time

 Pay starting up to $20 per hour.

Disclaimer

This Job Description is only a summary of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks and duties.

Artisanal Brewing Ventures is an Equal Opportunity Employer