Position Summary Back-end management that directs and oversees the quality of product and brand representation at Big Star Restaurant in accordance with standardized policies in order to provide efficient, friendly services and profitable operations. This position requires Spanish speaker.
Essential Duties and Responsibilities
• Handles staffing responsibilities with support from Chef de Cuisine for the following positions; prep cooks, line cooks, stages, dishwashers, juicers. This includes hiring, training, scheduling and evaluating. Disciplines and/or terminations to take place with support of Chef de Cuisine.
• Support the Big Star Catering program. This might include working offsite events, prepping for events, administrative duties, etc.
• Handles large volume production and fast-paced service without issue.
• Oversees Call Off Hotline. This includes covering shifts, administering time off and sick pay with oversite from Chef de Cuisine.
• Must be willing to travel between Big Star locations to perform essential job duties.
• Supervise and work the line per the scheduling requirements needed by Big Star.
• Utilize all tools in place to assist BOH operations (cheftec, toast, paycor, hot schedules, gather) and make sure that support team knows how to use in your place/absence.
• Always mindful to keep restaurant up to Chicago Health Department codes, makes improvements to any systems that may not be up to those codes.
• Promotes cooperative effort, a team spirit, and good morale among employees.
• Resolves complaints from customers in a polite, friendly manner always making sure we follow up with them when needed.
• Have strong communication with FOH managers, Supervisors, and Chef de Cuisine to communicate any issues, concerns, or ideas.
• Helps with duties of other employees (i.e. prep, juicer, cooks, and dishwashers, etc.) when necessary because of an unexpected absence or extra volume.
• Has a strong understanding of company background and the philosophy.
• Performs other work-related duties as assigned.
• Take direction from Chef De Cuisine regarding adjustments in daily operations.
• Teaches staff to work as team. Cross train employees for advancement.
• Works with purchaser to place orders, conduct inventory, check in orders when needed.
Minimum Qualifications (Education, Experience, Skills)
- High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals, prepare food costing, and prepare computer reports as required
- Culinary degree or college degree preferred with concentration in food preparation, management, nutrition, or related field.
- Bilingual in Spanish and English required.
- Previous restaurant experience required.
- Previous management experience preferred.
- Willingness to work mornings, evenings and weekends as required.
- Strong communication skills to train and motivate employees.
- Strong time management skills and accuracy to deal with a variety of duties and prepare reports according to schedule.
- Positive attitude required.
- ServeSafe Manager Certification
Physical Demands and Work Environment
The work that restaurant chefs do is both physically and mentally demanding. They are on their feet much of the time. Supervisors must work well under pressure and exercise tact and patience when dealing with employees and customers. Supervisors typically work fifty hours a week. However, because the restaurant serves the public and are open six days a week, managers may work longer, irregular hours.
This position requires employees to work in close quarters with other employees and/or guests which may result in physical, non-sexual contact with other employees and/or guests.
The description of the physical demands and the work environment characteristics here represent those that must be met by an employee to successfully perform and those an employee encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand and walk. The employee is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee may frequently lift and/or move up to 50 pounds or more. Specific sensory abilities required by this job include sight, taste, smell, and hearing.
While performing the duties of this job, the employee is occasionally exposed to raw meat, moving mechanical parts, airborne particles, hazardous materials, and risk of electrical shock. The noise level in the work environment is moderate to loud.
