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    Wahlburgers Back of House Manager - Minneapolis, United States - Hy-Vee

    Hy-Vee
    Hy-Vee Minneapolis, United States

    3 weeks ago

    Default job background
    Description
    Wahlburgers is a working class organization, rooted at a family's kitchen table where the only star is the food and the music is laughter and stories. We embrace loyalty, gratitude, excellence and community, sharing these values in our restaurants everyday. We like to have fun. We aim to make our guests smile. Our chef-inspired menu offers delicious burgers and so much more.

    Job Description:

    Job Title: BOH Manager (Back of House)

    Department: Wahlburgers

    FLSA: Non-Exempt

    General Function

    The BOH Manager is responsible for all food production including that used for restaurants. Develops menus, food purchase specifications and recipes. Supervises staff. Develops and monitor food and labor budget for the department. Maintains highest professional food quality and sanitation standards.

    Core Competencies
    • Partnerships
    • Growth mindset
    • Results oriented
    • Customer focused
    • Professionalism
    Reporting Relations

    Accountable and Reports to: General Manager and Assistant General Manager

    Positions that Report to you: Lead Chef; Line Cooks

    Primary Duties and Responsibilities
    • Provides prompt, efficient and friendly customer service by exhibiting caring, concern and patience in all customer interactions and treating customers as the most important people in the store
    • Smiles and greets customers in a friendly manner, whether the encounter takes place in the employee's designated department or elsewhere in the store
    • Makes an effort to learn customers' names and to address them by name whenever possible
    • Answers the telephone promptly and provides friendly, helpful service to customers who call .
    • Trains and manages Chefs, kitchen, and restaurant personnel
    • Supervises/coordinates all related culinary activities
    • Estimates food consumption and requisition or purchase food
    • Establishes presentation technique and quality standards
    • Ensures proper equipment operation/maintenance
    • Demonstrates proper use of equipment and cooking techniques
    • Oversees food production for quality and cost standards
    • Responsible for inventory control and ordering of needed supplies
    • Ensures proper safety and sanitation in kitchen
    • Serving as a liaison between kitchen staff and customers; ensuring that food leaving the kitchen is of the highest quality; portions are correct and food plated in an attractive manner
    • Scheduling staff and assigning tasks
    • Directly supervises restaurant and kitchen personnel with responsibility for hiring, discipline, and performance reviews
    • Reports to work when scheduled and on time
    Knowledge, Skills, Abilities, and Worker Characteristics
    • Ability to interpret and manage recipes to ensure compliance and minimize waste
    • Ability to spot problems and resolve them quickly and efficiently, maintain a level head, and delegate many kitchen tasks simultaneously
    • Maintain impeccable personal hygiene; high work and safety standards; set an example for the remainder of staff
    • Ability to manage in a diverse environment with focus on client and customer service.
    • Excellent attention to detail
    • Demonstrated track record of creativity, training, cost controls and understand the intricacies of running day to day very busy, uncompromising kitchens
    • Strong passion for culinary excellence, wine knowledge and service
    • Proven ability to develop team - strong leadership and communications abilities
    • Knowledge of systems, methods and processes that contribute to great execution
    • Stable job history which demonstrates upward career progression
    Education and Experience
    • Culinary degree from an accredited college and 5+ years of industry and culinary management experience preferred.
    • Experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team.
    Physical Requirements
    • Must be able to physically perform medium work: exerting up to 50 pounds of force occasionally, 20 pounds of force frequently, and 10 pounds of force constantly to move objects.
    • Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision (ability to identify and distinguish colors), and field of vision.
    • Must be able to perform the following physical activities: Climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions.
    Working Conditions

    This position is frequently exposed to temperature extremes and dampness. . This is a fast paced work environment.

    Equipment Used to Perform Job

    All kitchen equipment, including: Cash register, fryers, ovens, stoves, grills, toasters, can opener, griddle, chargrill, slicer, refrigerated food prep case,, thermometers, knives, dishwasher, ice machine, scales, pop machine, steamer, calculator, computer, , telephone. Bar equipment, such as tags, Napa technology, Aloha POS System, etc.

    Contacts

    Has daily contact with the general public and customers. Has contact with federal/state governmental or regulatory agencies regarding inspections.

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