Austin 31 (Slaughter lane/IH35) True TX BBQ - Culinary Lead - Full time

Job Summary

As a Culinary Lead in an H-E-B Restaurant, you'll lead and provision a well-run, well-maintained, well-stocked kitchen, while providing superior customer service. You'll perform supervisory responsibilities in absence of the Manager, such as training and developing Partners.

Key Responsibilities

• Builds strong relationships with customers in varying situations
• Provides work direction, training; directly supervises Partners
• Trains Partners on recipe execution, food safety, compliance, sanitation, equipment operation, etc.; serves as conduit of communication for management
• Works with Manager at peak times; performs closing duties as needed; may serve as backup to management
• Assists in inventory control and purchasing duties
• Assists in technical areas, and with catering orders, as needed
• Ensures back of house team assists with catering orders, when needed
• Provides internal customer service; models a sense of urgency related to accuracy, speed, and food freshness
• Addresses complaints; resolves problems in a way that builds relationships
• Performs back of house duties frequently; may assist in multiple cooking venues
• Performs front of house duties (including order-taking, payment, and customer service) in a proficient manner
• Performs other duties as assigned
• Ensures compliance with department Store and standard operating procedures
• Ensures proper handling and temperature integrity of all ingredients, product, and equipment
• Ensures temperature logs are accomplished; ensures fresh product hold times are maintained
• Ensures cleanliness / sanitation of floors, storage / food prep areas, and equipment

Qualifications

• Age Requirement: 18+
• 2+ years of experience in commercial food service
• Comprehensive culinary knowledge
• Understanding of nutritional values, ingredients, and cooking processes
• Advanced communication, interpersonal, and customer service skills
• Advanced culinary / food processing skills
• Advanced culinary math skills for recipe conversion
• Advanced organization and planning skills
• Strong reading / writing skills
• Ability to lead a restaurant function, and other Partners
• Ability to resolve problems (e.g., customer feedback, etc.) quickly and effectively
• Ability to execute high-volume production
• Ability to maintain efficient operations and troubleshoot equipment malfunctions
• Ability to supervise, train / cross-train kitchen staff
• Ability to use H-E-B systems, including food safety, inventory, purchasing, and planning tools
• Culinary certification, or equivalent combination of culinary training / related experience
• Certification as a Food Service Manager
• TABC AST certification (to sell on premises)

Physical Demands & Working Conditions

• Function in a fast-paced, retail environment
• Work extended hours and / or rotating schedules
• Safely maneuver around moving mechanical parts
• Constantly reach at waist, grasp
• Frequently be exposed to fumes or airborne particles, and toxic or caustic materials
• Frequently stand, walk, push/pull with arms
• Occasionally reach at overhead, reach at shoulder, reach at knee, reach at floor, bend, stoop, squat, crouch, kneel, climb stairs, twist, pinch, perform fine motor movements
• Occasionally be exposed to wet, cold, heat, ambient temperatures, and loud noise
• Demonstrate the ability to lift 80 lbs, and manage in excess of 80 lbs with a team lift
• Constantly: 5.5+ hours per 8-hour day; Frequently: 2.5-5.5 hours per 8-hour day; Occasionally: 0-2.5 hours per 8-hour day
• It is Partners' responsibility to never lift beyond their own safe lifting limit. If an item is too heavy to lift, push or pull, and / or carry, the Partner must break the box down into lighter, smaller, more manageable components, or ask for assistance from another Partner or a manager