Austin 03 (41st/Red River) True TX BBQ - Culinary Lead - Full time
H-E-B · Austin
ResponsibilitiesJob Summary: As a Culinary Lead in an H-E-B Restaurant, you'll lead and provision a well-run, well-maintained, well-stocked kitchen, while providing superior customer service. You'll perform supervisory responsibilities in absence of the Manager, such as training and developing Partners.
Key Responsibilities & Essential Functions:
Store Lead Operations / Training / Food Service:
- Builds strong relationships with customers in varying situations
- Provides work direction, training; directly supervises Partners
- Trains Partners on recipe execution, food safety, compliance, sanitation, equipment operation, etc.; serves as conduit of communication for management
- Works with Manager at peak times; performs closing duties as needed; may serve as backup to management
- Assists in inventory control and purchasing duties
- Assists in technical areas, and with catering orders, as needed
- Ensures back of house team assists with catering orders, when needed
- Provides internal customer service; models a sense of urgency related to accuracy, speed, and food freshness
- Addresses complaints; resolves problems in a way that builds relationships
- Performs back of house duties frequently; may assist in multiple cooking venues
- Performs front of house duties (including order-taking, payment, and customer service) in a proficient manner
- Performs other duties as assigned
Compliance / Food Safety / Sanitation:
- Ensures compliance with department Store and standard operating procedures
- Ensures proper handling and temperature integrity of all ingredients, product, and equipment
- Ensures temperature logs are accomplished; ensures fresh product hold times are maintained
- Ensures cleanliness / sanitation of floors, storage / food prep areas, and equipment
The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations.
Qualifications & Key Requirements:
Age Requirement:
- 18+
Work Experience:
- 2+ years of experience in commercial food service - Required
- Experience in food preparation and equipment - Required
Knowledge/Skills/Abilities:
- Comprehensive culinary knowledge - Required
- Understanding of nutritional values, ingredients, and cooking processes - Required
- Advanced communication, interpersonal, and customer service skills - Required
- Advanced culinary / food processing skills - Required
- Advanced culinary math skills for recipe conversion - Required
- Advanced organization and planning skills - Required
- Strong reading / writing skills - Required
- Ability to lead a restaurant function, and other Partners - Required
- Ability to resolve problems (e.g., customer feedback, etc.) quickly and effectively - Required
- Ability to execute high-volume production - Required
- Ability to maintain efficient operations and troubleshoot equipment malfunctions - Required
- Ability to supervise, train / cross-train kitchen staff - Required
- Ability to use H-E-B systems, including food safety, inventory, purchasing, and planning tools - Required
Education:
Licenses/Certifications:
- Culinary certification, or equivalent combination of culinary training / related experience - Required
- Certification as a Food Service Manager - Required
- TABC AST certification (to sell on premises) - Required
Physical Demands & Working Conditions:
- Function in a fast-paced, retail environment
- Work extended hours and / or rotating schedules
- Safely maneuver around moving mechanical parts
- Constantly reach at waist, grasp
- Frequently be exposed to fumes or airborne particles, and toxic or caustic materials
- Frequently stand, walk, push/pull with arms
- Occasionally reach at overhead, reach at shoulder, reach at knee, reach at floor, bend, stoop, squat, crouch, kneel, climb stairs, twist, pinch, perform fine motor movements
- Occasionally be exposed to wet, cold, heat, ambient temperatures, and loud noise
- Demonstrate the ability to lift 80 lbs, and manage in excess of 80 lbs with a team lift
- While there may be exceptions, the measurements noted are generally defined as--Constantly: 5.5+ hours per 8-hour day; Frequently: 2.5 - 5.5 hours per 8-hour day; Occasionally: 0 - 2.5 hours per 8-hour day
- It is Partners' responsibility to never lift beyond their own safe lifting limit. If an item is too heavy to lift, push or pull, and / or carry, the Partner must break the box down into lighter, smaller, more manageable components, or ask for assistance from another Partner or a manager
The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Last revised: 8/1/2019
Job Summary: As a Culinary Lead in an H-E-B Restaurant, you'll lead and provision a well-run, well-maintained, well-stocked kitchen, while providing superior customer service. You'll perform supervisory responsibilities in absence of the Manager, such as training and developing Partners.
Key Responsibilities & Essential Functions:
Store Lead Operations / Training / Food Service:
- Builds strong relationships with customers in varying situations
- Provides work direction, training; directly supervises Partners
- Trains Partners on recipe execution, food safety, compliance, sanitation, equipment operation, etc.; serves as conduit of communication for management
- Works with Manager at peak times; performs closing duties as needed; may serve as backup to management
- Assists in inventory control and purchasing duties
- Assists in technical areas, and with catering orders, as needed
- Ensures back of house team assists with catering orders, when needed
- Provides internal customer service; models a sense of urgency related to accuracy, speed, and food freshness
- Addresses complaints; resolves problems in a way that builds relationships
- Performs back of house duties frequently; may assist in multiple cooking venues
- Performs front of house duties (including order-taking, payment, and customer service) in a proficient manner
- Performs other duties as assigned
Compliance / Food Safety / Sanitation:
- Ensures compliance with department Store and standard operating procedures
- Ensures proper handling and temperature integrity of all ingredients, product, and equipment
- Ensures temperature logs are accomplished; ensures fresh product hold times are maintained
- Ensures cleanliness / sanitation of floors, storage / food prep areas, and equipment
The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations.
Qualifications & Key Requirements:
Age Requirement:
- 18+
Work Experience:
- 2+ years of experience in commercial food service - Required
- Experience in food preparation and equipment - Required
Knowledge/Skills/Abilities:
- Comprehensive culinary knowledge - Required
- Understanding of nutritional values, ingredients, and cooking processes - Required
- Advanced communication, interpersonal, and customer service skills - Required
- Advanced culinary / food processing skills - Required
- Advanced culinary math skills for recipe conversion - Required
- Advanced organization and planning skills - Required
- Strong reading / writing skills - Required
- Ability to lead a restaurant function, and other Partners - Required
- Ability to resolve problems (e.g., customer feedback, etc.) quickly and effectively - Required
- Ability to execute high-volume production - Required
- Ability to maintain efficient operations and troubleshoot equipment malfunctions - Required
- Ability to supervise, train / cross-train kitchen staff - Required
- Ability to use H-E-B systems, including food safety, inventory, purchasing, and planning tools - Required
Education:
Licenses/Certifications:
- Culinary certification, or equivalent combination of culinary training / related experience - Required
- Certification as a Food Service Manager - Required
- TABC AST certification (to sell on premises) - Required
Physical Demands & Working Conditions:
- Function in a fast-paced, retail environment
- Work extended hours and / or rotating schedules
- Safely maneuver around moving mechanical parts
- Constantly reach at waist, grasp
- Frequently be exposed to fumes or airborne particles, and toxic or caustic materials
- Frequently stand, walk, push/pull with arms
- Occasionally reach at overhead, reach at shoulder, reach at knee, reach at floor, bend, stoop, squat, crouch, kneel, climb stairs, twist, pinch, perform fine motor movements
- Occasionally be exposed to wet, cold, heat, ambient temperatures, and loud noise
- Demonstrate the ability to lift 80 lbs, and manage in excess of 80 lbs with a team lift
- While there may be exceptions, the measurements noted are generally defined as--Constantly: 5.5+ hours per 8-hour day; Frequently: 2.5 - 5.5 hours per 8-hour day; Occasionally: 0 - 2.5 hours per 8-hour day
- It is Partners' responsibility to never lift beyond their own safe lifting limit. If an item is too heavy to lift, push or pull, and / or carry, the Partner must break the box down into lighter, smaller, more manageable components, or ask for assistance from another Partner or a manager
The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Last revised: 8/1/2019