Kitchen Shift Lead at Bosque Brewing in Las Cruces, New Mexico

Job Description:

Job Summary:

The primary mission of the Kitchen Shift Lead is to follow established methods and procedures in performing exact recipe production per Bosque Brewing standards and assist their management in training and leading their back-of-house (BOH) coworkers in a high volume kitchen. Kitchen Shift Leads assist management in ensuring the functional operations of the kitchen including staff management, revenue/cost control, safety, and food quality. This position may directly be responsible for overseeing food preparation, ordering supplies, scheduling shifts, and monitoring inventory levels within their kitchen.

The Kitchen Shift Lead acts as the shift supervisor in the kitchen for their assigned shift and is the first point of contact for all guests and coworkers when management is not present. This position works independently and makes informed decisions in the absence of management and immediately notifies management of any foreseeable concerns or developments.

Essential Functions & Responsibilities:
Enthusiastically represent the Bosque Brewing Co. brand, beverages, and company values by engaging in positive gestures of respect, courtesy and kindness to internal and external guests consistent with Bosque Brewing Co. values and expectations.Display a sense of urgency and attention to detail by anticipating the guests needs and responding appropriately.Responsible for assisting and supporting location management in ensuring the profitability of the location by operating within established guidelines and requirements for labor and controllable costs.
Assess flow of business compared to coworker schedules, cutting labor as required by anticipated business activity, ensuring all positions are properly staffed.May conduct weekly/monthly inventories (BOH) ensuring par levels are kept consistent. Communicates shortages/surplus amounts promptly and accurately to location management. Assists with creating order lists.May assist in creating and modifying co-worker schedules on an as-needed basis.
Assist management in training new BOH coworkers, verifying the training of coworkers in preparation and production of year-round and specialty food menus, POS system, SOPs, cleaning and side work responsibilities.
Continually assist management with training new coworkers and/or with demonstrating proper culinary techniques.Assist management with point-of-sale (POS) system maintenance, including updating buttons and item inventory status.
Develop and maintain up-to-date knowledge about Bosque Brewing Co. beverages and food served at the location, including specific ingredients that are commonly associated with either food allergies or specific dietary needs. Regularly take initiative to share and discuss knowledge of products with coworkers and guests, if applicable.Independently identify issues that may directly affect the quality of the guests experience and take steps towards addressing the concerns with solutions that parallel Bosque Brewing Co.'s values and expectations.
Assist co-workers in resolving guest issues with efficiency and a courteous attitude.Informs management of all guest issues or complaints.
Provide oversight of kitchen organization and cleanliness, report maintenance and cleaning needs to location management. Maintain a clean, friendly and welcoming environment, specifically responsible for maintaining cleanliness and properly stocked items in the back-of-house (BOH) of the taproom/restaurant, including office (common coworker areas), and storage areas, as assigned.
Demonstrate a thorough understanding of sanitation procedures and consistently apply such.Constantly meet sanitation standards and practices to ensure the federal, state, and local regulations are being followed.
May coach and recognize employees throughout the shift. Reports performance, employees conduct, dress code, appearance, and sanitation issues to location management.
May serve as a witness during performance counseling discussions between management and co-workers.May assist management in validating all coworkers have all necessary licenses/permits pertaining to food service (Food Handler Card).Assist coworkers in accessing the BEER Portal and completing assigned tasks/paperwork in the system.
Performs daily prep and/or food production by operating a variety of kitchen equipment; measures and mixes ingredients, washes, peels, cuts and dices products while ensuring the highest safety standards.
Complete all assigned prep work and/or assigned par-levels of backup stock.May assist in receiving deliveries and stores food in proper areas.Properly identify and store products, taking an active role in quality control of all food items.Maintain knowledge of all product/inventory in freezers and coolers, and assists in ensuring that all product/inventory are properly rotated to maintain freshness.
Maintain an organized work station and produce required quantities according to the demands of the station. Setup and stock stations with necessary supplies.Produce food orders in a timely, neat and organized manner according to the needs of the guest.
Follow recipe and/or product directions for preparing, seasoning, cooking, and plating food items.Follow approved methods of product preparation to ensure consistency as well as quality to fully execute the items offered on the menu.Offer recommendation(s) to management for improving methods of product preparation and recipe development.
Actively controls product costs by ensuring the proper management of product waste.Responsible for communicating side work assignments to coworkers and ensuring checklists and side work is completed before coworkers clock out. Inspects food preparation and serving areas to ensure safe and sanitary food-handling practices.May perform opening/closing duties and side work including but not limited to:
Assists coworkers in scraping/pre-rinsing food from dirty dishes and places them in the dish washing machine. in washing pots, pans and trays by hand and/or machine.May empty trash, mop floors, and other assorted cleaning duties for back-of-house areas as assigned. Executes miscellaneous cleaning projects as assigned.Spot sweep back-of-house (BOH) on an as-needed basis throughout service. Keep BOH floor areas clean and free of excess debris/liquids at all times.
Ensure communication is passed across the organization from management to every coworker in the location. Attend and actively participate in taproom/restaurant meetings and assigned training.May assist management in developing and maintaining functional procedures, work instructions, and training checklists related to position duties.Complies with federal, state, and company policies, procedures, and regulations.Supports coworkers and departments with tasks and project-based work. Perform all other duties and tasks as assigned.
Knowledge, Skills, and Abilities Required:
Must be 18 years of age or older.High school Diploma, GED, or equivalent work experience is required. Course work in restaurant management preferred.Minimum of 2-3 years of culinary experience in a high volume full service concept.Ability to apply cooking techniques to produce creative food dishes. (i.e.: knife skills, carving skills, basic sauces, etc.)Ability to mentor and work as a leader of a team, ability to work in high stress situations. Ability to work in a fast-paced environment with tight deadlines, multiple tasks, and changing conditions. The ability to think on your feet and adapt, flexibility is key.Ability to interact professionally, with civility, and effectively with coworkers and the general public. Must possess solid interpersonal skills and team orientation.Ability to organize and prioritize workload to meet deadlines without direct supervision.Strong organizational skills and ability to create systems of organization for others.Ability to track inventory using a spreadsheet and perform basic data entry with strict attention to detail. Must possess basic financial skills.Working knowledge of POS Systems, specifically Toast is highly preferred.Prior experience with or ability to learn scheduling software (Hot Schedules).Excellent written and verbal communication skills (in English) with the ability to effectively listen to and understand others. Bi-lingual (English and Spanish) is preferred.
Ability to read and follow schedules, menus, SOPs and policies.
Possess a valid drivers license and clean driving record in order to meet fleet insurability requirements.Ability to present self in a professional, pleasant, and well-groomed manner. Ability to move kegs and operate a hand truck.Ability to work varied shifts, including weekends and holidays.Ability to possess and maintain a valid Food Handler Card. First Aid and/or CPR Certified preferred.Ability to adhere to company and department rules, policies and procedures.
Physical Demands / Work Environment & Conditions:

The physical demands described here are representative of those that must be met by an employee, with or without accommodation, to successfully perform the essential functions of this job. While performing the duties of this job: the employee is continuously (90-100%) required to: balance, stand, walk, and bend or twist body; use repetitive motion of hands to reach, grasp, hold, handle, control or feel objects, tools, or controls; use repetitive motion of fingers to pick, pinch, and type; push, pull, and lift up to 25 pounds of force to move objects; and talk or hear. Specific vision abilities required by this job includes visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned or to make general observations of people, facilities, and food & beverages.

The employee is frequently (60-90%) required to: read and analyze information; reach using hand-eye coordination; push, pull, and lift up to 35 pounds of force to move objects.

The employee is occasionally (30-60%) required to: climb using step-stools; stoop or crouch;

The employee is rarely (0-30%) required to: climb using ladders; sit; push, pull, and lift up to 50+ pounds of force to move objects.

The employee is subject to indoor environmental conditions; activities occur mainly inside, mostly in a kitchen environment. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls and burns. Work frequently in hot and cold temperatures, such as when working near ovens or retrieving food from freezers. Employees are required to wear protective and safety attire, such as non-slip shoes and gloves. Activities are performed physically near and in close proximity to others. The employee is subject to a noisy and distracting environment. There is sufficient noise to cause an employee to speak loudly in order to be heard above ambient noise level. May work near contaminants and hazardous equipment. Employees may be required to function in narrow aisles or passageways.