San Marcos 03 (McCarty Ln) True TX BBQ - Culinary Lead - Full time

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
• Affords assistance in inventory control and purchasing duties
• Affords assistance in technical areas, and with catering orders, as needed
• Affords assistance with back of house team assisting 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

Compliance / Food Safety / Sanitation

• 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 & Key Requirements

• Age Requirement: 18+
• Work Experience: 2+ years of experience in commercial food service
• Knowledge/Skills/Abilities: 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
• Licenses/Certifications: Culinary certification, or equivalent combination of culinary training / related experience, Certification as a Food Service Manager, TABC AST certification (to sell on premises)