San Antonio 53 (IH10/Loop 1604 E) True TX BBQ - Culinary Lead - Full time

About the Role

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 the absence of the Manager, such as training and developing Partners.

Responsibilities

• Builds strong relationships with customers in varying situations.
• Provides work direction, training, and directly supervises Partners.
• Trains Partners on recipe execution, food safety, compliance, sanitation, and equipment operation; serves as a 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 required.
• Provides internal customer service; models a sense of urgency related to accuracy, speed, and food freshness.
• Addresses complaints and 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.
• 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 and sanitation of floors, storage, food prep areas, and equipment.
• Performs other duties as assigned.

Requirements

• 2+ years of experience in commercial food service.
• Required experience in food preparation and equipment.
• Comprehensive culinary knowledge.
• Understanding of nutritional values, ingredients, and cooking processes.
• Advanced communication, interpersonal, and customer service skills.
• Advanced culinary and food processing skills.
• Advanced culinary math skills for recipe conversion.
• Advanced organization and planning skills.
• Strong reading and writing skills.
• Ability to lead a restaurant function and other Partners.
• Ability to resolve problems (e.g., customer feedback) quickly and effectively.
• Ability to execute high-volume production.
• Ability to maintain efficient operations and troubleshoot equipment malfunctions.
• Ability to supervise, train, and cross-train kitchen staff.
• Ability to use H-E-B systems, including food safety, inventory, purchasing, and planning tools.

Qualifications

• Age Requirement: 18+.
• Culinary certification or equivalent combination of culinary training and 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 and 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, shoulder, knee, and 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.

Measurements noted are generally defined as: 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.