Regional Culinary Assistant - Lombard, United States - Uncle Julio's

Uncle Julio's

Verified Company

Lombard, United States

2 weeks ago

Posted by:

Mark Lane

beBee recruiter

Description

Join Our Team and Thrive as a Regional Culinary Operations Assistant at Uncle Julio's

Are you looking for an exciting opportunity to be part of a dynamic team in an upscale casual dining environment? Uncle Julio's Restaurant Group is seeking experienced and passionate Restaurant Managers to join our team and help us create Mexican memories for our guests.

The Culinary Operations role is pivotal in our organization, embodying exceptional leadership qualities as a head of the restaurant, a brand ambassador, and the driving force behind our kitchen operations.

Working closely with the General Manager and Kitchen managers, you will play a vital role. Your expertise in kitchen operations, including ordering, troubleshooting, and developing the kitchen managers, will be crucial. Upholding our high-quality standards and ensuring the efficiency of our kitchen systems.

To thrive in this role, you must be driven by standards, demonstrate unwavering integrity, maintain professionalism when interacting with crew members and guests, and approach problem-solving with a positive mindset.

Why Uncle Julio's?

Pride in the brand:

At Uncle Julio's, we have a heritage of using only the freshest ingredients and highest quality food in a scratch kitchen.

You can take pride in serving our guests top-notch Tex-Mex cuisine made with premium ingredients, creative and innovative menu offerings, and exceptional presentation and flavor profiles.

Growth opportunities:
Uncle Julio's is a growth company with a management career ladder, consistently opening 2-3 restaurants each year.

Join us and be part of a brand that is on the rise, offering opportunities for career advancement and professional development.

Work-life balance: As a Culinary Operations Manager at Uncle Julio's, you will enjoy a 5-day workweek, averaging 50 hours per week, giving you the opportunity to achieve a healthy work-life balance.

Responsibilities:

Monitor compliance with health and safety regulations regarding food preparation and serving.
Identify process and performance gaps in the back of the house and evaluate and implement measures of problem resolution.
Observe and evaluate team members and work procedures to ensure quality standards and service are met.
Monitor food preparation methods, portion sizes, garnishing, and presentation of food to ensure that food is prepared and presented in an acceptable manner and quality standards are consistently attained.
Make observations utilizing checklists and offer solutions about food and labor costs to senior management.
Facilitate the training on back of the house certification programs, company procedures, and food quality standards. Monitor program effectiveness to ensure all are properly trained and that there is consistent use of operational standards.

Responsible for the below training programs:

Line Cook Trainer certifications
Prep Trainer Certifications
New restaurant opening training
Kitchen Manager certifications
Supervise, evaluate, and train the Line Cook Trainer at each store in the designated region.
Responsible for the execution, training, and success of the instore back of the house initiatives and/or new recipe rollouts.
Lead all roll out programs to the menu, seasonal items, and recipe changes.
Ensure that all food products meet company recipe specifications for preparation and quality.

Essential Skills:

Maintain comprehensive understanding of the menu, including the ingredients, preparation methods, presentation standards, and any special items.
Ability to lead, guide and motivate the backofhouse crew, including the ability to delegate tasks, provide constructive feedback, and inspire teamwork.
Attention to detail to maintain high standards of cleanliness.
Adaptable, flexible, and resilient, able to handle pressure and changing circumstances with a positive attitude.
Knowledge of health and safety standards and ability to ensure a safe environment for guests and crew.

Qualifications:

At least 21 years of age.
2 years of management experience.
Demonstrated track record of maintaining longterm employment and stability in current and previous positions.
ServSafe Certification
College degree in a related field, i.e., business or hotel and restaurant management, preferred.

Physical Requirements:

Ability to meet the physical demands of the job, including standing for extended periods, lifting heavy objects, and performing tasks that require strength and stamina, including:

Ability to lift up to 40 lbs., 10-20 is typical.
Ability to carry product up to 120 feet.
Ability to reach up to 6 feet, 24 is typical.
Ability to work off counter heights of inches.
Ability to move through 24inch aisles and spaces as small as 12 inches.

Uncle Julio's Restaurant Group, parent to Uncle Julio's, Hacienda Colorado, and Savage Burrito, is known for made-from-scratch Mexican cuisine, using fresh ingre