Kitchen Leader
Kitchen Shift Leader
Blue Pan Pizza will soon be opening its 3rd location in Golden and is seeking experienced Kitchen Shift Leaders.
This is a leadership position that requires a strong work ethic and the ability to manage, monitor and delegate tasks to the appropriate team members and manage the results to accomplish companywide goals.
Qualified candidates will ideally have a minimum of 2 years experience leading a team of cooking/kitchen professionals, but candidates without management experience who are seeking to get into a management position are encouraged to apply.
PLEASE INCLUDE YOUR RESUME AND AVAILABILITY WHEN APPLYING FOR THIS POSITION.
Job Summary
Responsible for all kitchen functions including food purchasing, preparation, maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.
Activities & Responsibilities
Promote, work, and act in a manner consistent with the mission of Blue Pan Pizza.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Adhere to all health code and safety guidelines.
Ability to work all stations in the Kitchen.
Instruct cooks in the preparation, cooking, garnishing, or presentation of food.
Use company tool so ensure that all food and products are consistently prepared and served according to the restaurant s recipes, portioning, cooking, and serving standards.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
Provide orientation of company and department rules, policies, and procedures to new employees.
Oversee the continuous training of employees on kitchen equipment, utensils, cleanliness, sanitation practices.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant s preventative maintenance programs.
Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
Working with other Kitchen Leaders to ensure a smooth transition between Lunch and dinner.
-This includes, making sure all ingredients are prepared and stocked, dishwashing station is clean, prep area is clean, 86 d items are communicated, and transition checklist is complete.
Delegating tasks and assigning stations to coworkers.
Holding coworkers accountable for completing tasks and side work up to Blue Pan s standards.
Communicating with the FOH Leader about errors, refires, lost tickets, down printers, broken equipment, or anything that might impede service.
The ability to accurately quote ticket times.
Successfully close a shift with all closing tasks completed.
Accurately assessing par levels and writing a prep list for the am kitchen crew to complete.
Overseeing the completion of the closing checklist and holding employees accountable for completing each assigned task
Ability to accurately complete all forms and checklists including Prep Lists, Order Guides, Inventory, and Daily Checklists.
Ability to place a precise product order in accordance with our par guides.
