Line Manager

Line Manager

Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. (MUST HAVE EXPERIENCE).

• Duties & Responsibilities:
• Supervisor of kitchen staff
• Acts with integrity, honesty and knowledge that promotes the culture, values, philosophy and mission of Soul de Cuba Cafe.
• Prepare and Coach the preparation of food and beverage.
• Maintains a calm demeanor during periods of high volume or unusual events to keep store operating to standard and to set a positive example for the shift team.
• Working to ensure positive customer experiences.
• Managing work breaks and shift changes. Assisting the General Manger and Chef in developing and cross-training all crew.
• Manage store products inventory, ordering and receiving.
• Maintaining equipment and Point-of Sale Systems, troubleshooting as issues arise and communicating service needs to the Chef.
• Maintain consistent attendance and oversee adherence to the Company's attendance policy by service staff.
• Share in calculating and reaching our sales goals.
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant.
• Writing timely shift reports

• Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, grills, fryers, sauté burners, oven, flat top range and refrigeration equipment.
• Prepares item for grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follows proper plate presentation and garnish set up for all dishes.
• Handles, stores and rotates all products properly.
• Assists in food prep assignments during off-peak periods as needed.
• Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Kitchen Manager or General Manager.
• Qualifications:
• Be able to communicate and understand the predominant language(s) of our guests.
• Be ready to accept responsibility for caring for the health of our guests / employees by always adhering to safe business practices.
• Must have strong desire to learn and be open to self improvement.
• Proven success in retail and customer service role.
• Must have current serve safe food safety course certificate.
• Ability to lead others.
• Possess basic math skills and have the ability to handle money and operate a Point of Sale System.
• Be able to work in a standing position for long periods of time. (up to 5 hours).
• Be able to safely lift and easily maneuver trays of food frequently weighing up to 25lbs.

Job Type: Full-time

Pay: $18.00 per hour

Benefits:

• Employee discount
• Flexible schedule
• Paid training

Experience level:

• 3 years

Restaurant type:

• Bar
• Café
• Casual dining restaurant

Shift:

• Day shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Work Location: In person