Assist with inventory management, receiving deliveries, stock rotation, and product organization using FIFO practices.
Identify inventory shortages, quality concerns, and operational issues and communicate them promptly.
Support cost-control initiatives by minimizing waste and maximizing product utilization.
Ensure workstations, equipment, storage areas, and kitchen facilities remain clean, organized, and inspection ready.
Execute menu plans and catering orders accurately while coordinating with operational stakeholders to ensure successful service delivery.
Provide exceptional customer service and professionally resolve routine customer concerns.
Recommend process improvements that enhance efficiency, food quality, safety, and customer experience.
Serve as a dependable operational resource, helping maintain workflow, service levels, and production standards throughout the shift.
Education
High School Diploma preferred
Experience
Minimum of 8 years of hands-on food service experience required, with strong cooking and culinary skills.
Demonstrated ability to independently manage food production, service execution, and operational responsibilities in a fast-paced environment.
Experience training, mentoring, or supporting team members preferred.
Certificates, Licenses, Registrations
ServSafe Manager Certification preferred.
Valid Driver's License required.
Knowledge, Skills & Abilities
Strong food preparation, cooking, and kitchen operations knowledge.
Excellent customer service and interpersonal communication skills.
Ability to prioritize work and manage multiple responsibilities in a fast-paced environment.
Strong organizational skills and attention to detail.
Working knowledge of food safety, sanitation, and regulatory requirements.
Inventory awareness and basic cost-control understanding.
Problem-solving skills and sound decision-making abilities.
Ability to train, coach, and support team members.
Ability to manage material and labor costs.
Proficiency with Microsoft Office applications and operational technology systems.
High level of accountability, dependability, and initiative.
Physical Demand Requirements
Manual Dexterity: Work requires manual dexterity to handle knives and other kitchen equipment such as slicers, mixers, choppers, scoops, and scales.
Physical Effort: Work requires handling up to 50 pounds and standing for long periods of time. Frequent bending, lifting, twisting, reaching, and walking.
Working Conditions: Able to work in warm and cold environments, including freezers and cooking areas.
