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

Key Responsibilities & Essential Functions

Store Lead Operations / Training / Food Service:

• Build strong relationships with customers in varying situations.
• Provide work direction and training; directly supervise Partners.
• Train Partners on recipe execution, food safety, compliance, sanitation, equipment operation, etc.; serve as conduit of communication for management.
• Work with the Manager at peak times; perform closing duties as needed; may serve as backup to management.
• Assist in inventory control and purchasing duties.
• Assist in technical areas and with catering orders, as needed.
• Ensure back‑of‑house team assists with catering orders when needed.
• Provide internal customer service; model a sense of urgency related to accuracy, speed, and food freshness.
• Address complaints and resolve problems in a way that builds relationships.
• Perform back‑of‑house duties frequently; may assist in multiple cooking venues.
• Perform front‑of‑house duties (including order‑taking, payment, and customer service) proficiently.
• Perform other duties as assigned.

Compliance / Food Safety / Sanitation:

• Ensure compliance with department store and standard operating procedures.
• Ensure proper handling and temperature integrity of all ingredients, product, and equipment.
• Maintain temperature logs and fresh product hold times.
• Maintain cleanliness and sanitation of floors, storage/food‑prep areas, and equipment.

Qualifications & Key Requirements

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

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, airborne particles, and toxic or caustic materials.
• Frequently stand, walk, push/pull with arms.
• Occasionally reach overhead, at shoulder, knee, 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 lb and manage in excess of 80 lb with a team lift.
• Measurements of exposure: Constantly 5.5+ hours per 8‑hour day; Frequently 2.5‑5.5 hours; Occasionally 0‑2.5 hours.
• Partners must never lift beyond their own safe lifting limit; heavy items should be broken down or lifted with assistance.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.