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About the Role
We are looking for team members who are passionate about exceptional food and providing a memorable guest experience. We can't wait to meet you.
Responsibilities
- Supervise daily back-of-house operations and employees.
- Maintain professional appearance standards.
- Ensure guest needs are accommodated.
- Maintain cleanliness of the back-of-house and venue.
- Participate in interviewing, hiring, and training new employees.
- Develop back-of-house employees.
- Ensure safety, quality, and recipe accuracy.
- Manage execution of service, catering, take-out, delivery, and events.
- Ensure compliance with Department of Health and company sanitation standards.
- Ensure compliance with all federal, state, and local laws, regulations, and company policies.
- Coach and develop back-of-house employees.
- Ensure mechanical systems are in good working order and compliant.
- Ensure all employees comply with back-of-house standards and procedures.
- Check cover counts, BEOs, and/or Fire Sheets.
- Ensure preparation and delivery of menu items for pre-service meetings.
- Be proficient with all operational systems, including payroll, inventory, and purchasing.
- Possess in-depth knowledge of all recipes and food menus.
- Organize, develop, and produce new recipes for potential menu items and specials.
- Ensure completion of all opening and closing procedures.
- Ensure expediting standards.
- Communicate clearly and concisely with all employees during service.
- Oversee replacement or repair of equipment or furniture.
- Attend, lead, and participate in training sessions, departmental meetings, or daily pre-shift meetings.
- Learn by listening, observing, and sharing knowledge.
- Portray a positive and professional attitude.
- Demonstrate knowledge of venue, Company, partners, and supporting hotel environments.
- Work as part of a team and provide help and support to team members.
Requirements
- Minimum 2-3 years previous Culinary supervisory/management experience in a high-volume kitchen.
- Strong menu planning skills.
- Ability to coach, build a team, problem-solve, and leadership skills.
- Must be organized, self-motivated, and proactive with strong attention to detail.
- Proficient with computers (Microsoft Products), POS, and technology.
- Must be able to stand, lift, and bend for extended periods.
- Must be able to bend and lift up to 50 lbs.
- Role may include job duties or tasks requiring repetitive motion.
- Exposure to hot kitchen elements or cleaning materials.
- Must be able to work and remain focused in a fast-paced and ever-changing environment.
- Ability to work a flexible schedule including varying shifts such as days, evenings, weekends, and holidays.
Skills
- Culinary Arts
- Food Handling
- Menu Planning
- Coaching
- Team Building
- Problem Solving
- Leadership
- Organization
- Self-Motivation
- Attention to Detail
- Computer Proficiency (Microsoft Products)
- POS Systems
- Technology Proficiency
Location
- Little Ruby's East Village
Work Type
- In person
Experience Level
- 2-3 years supervisory/management experience
Education Level
- Company in-venue Sous Chef Training
- Food Handling Certificate
- Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred
Benefits
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Vision insurance
About the Company
- LITTLE RUBY'S IS HIRING