Manager - HOH {Kitchen}

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    "description_html": "<p><strong>Duties &amp; Responsibilities:</strong></p><p>Responsibilities and essential job functions include but are not limited to the following:</p><ul><li>Contribute to the hiring of team members</li><li>Utilize leadership skills to train, coach, and motivate team members</li><li>Maintain sanitary practices for food handling, general cleanliness, and maintenance of the restaurant</li><li>Maintain professional restaurant image, including proper team uniforms and dress code standards</li><li>Create and maintain team member schedules appropriately to control labor costs</li><li>Ensure compliance with operational standards, company policies, laws, and ordinances</li><li>Enforce all Heart of House safety practices and policies.</li><li>Attend all scheduled team member meetings</li><li>Prepare a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, fryers, grills, and a variety of other kitchen equipment, according to our recipes.</li><li>Know and comply with our standard portions, cooking methods, quality standards, kitchen rules, policies, and procedures.</li><li>Stock and maintain sufficient food products at line stations to ensure a smooth service period.</li><li>Portions of food products before cooking according to standard portion sizes and recipe specifications.</li><li>Maintain a clean and sanitary work area, including tables, shelves, grills, broilers, fryers, ovens, burners, and refrigeration.</li><li>Handle, store, and rotates products properly.</li><li>Follows the closing checklist to close the kitchen properly.</li></ul><p><br></p><p><strong>Required Knowledge, Skills, and Abilities:</strong></p><p>The requirements below represent knowledge, skill, and/or ability. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.</p><ul><li>At least two years of high-volume restaurant supervision experience</li><li>Work 50-55 hours per week&nbsp;</li><li>Stable and progressive work history; Strong work ethic</li><li>Strong interpersonal and conflict resolution skills</li><li>Willingness to work days/nights/weekends/holidays as required</li><li>Ability to present information to customers and other team members effectively</li><li>Must have exceptional hygiene and grooming habits</li><li>Manager Food Handler Certification required</li></ul><p><br></p>",
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      "description": "<p>Description</p><p><strong>Duties & Responsibilities:</strong></p><p>Responsibilities and essential job functions include but are not limited to the following:</p><ul><li>Contribute to the hiring of team members</li><li>Utilize leadership skills to train, coach, and motivate team members</li><li>Maintain sanitary practices for food handling, general cleanliness, and maintenance of the restaurant</li><li>Maintain professional restaurant image, including proper team uniforms and dress code standards</li><li>Create and maintain team member schedules appropriately to control labor costs</li><li>Ensure compliance with operational standards, company policies, laws, and ordinances</li><li>Enforce all Heart of House safety practices and policies.</li><li>Attend all scheduled team member meetings</li><li>Prepare a variety of meats, seafood, poultry, vegetables, and other food items using broilers, ovens, fryers, grills, and a variety of other kitchen equipment, according to our recipes.</li><li>Know and comply with our standard portions, cooking methods, quality standards, kitchen rules, policies, and procedures.</li><li>Stock and maintain sufficient food products at line stations to ensure a smooth service period.</li><li>Portions of food products before cooking according to standard portion sizes and recipe specifications.</li><li>Maintain a clean and sanitary work area, including tables, shelves, grills, broilers, fryers, ovens, burners, and refrigeration.</li><li>Handle, store, and rotates products properly.</li><li>Follows the closing checklist to close the kitchen properly.</li></ul><p><br/></p><p><strong>Required Knowledge, Skills, and Abilities:</strong></p><p>The requirements below represent knowledge, skill, and/or ability. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.</p><ul><li>At least two years of high-volume restaurant supervision experience</li><li>Work 50-55 hours per week </li><li>Stable and progressive work history; Strong work ethic</li><li>Strong interpersonal and conflict resolution skills</li><li>Willingness to work days/nights/weekends/holidays as required</li><li>Ability to present information to customers and other team members effectively</li><li>Must have exceptional hygiene and grooming habits</li><li>Manager Food Handler Certification required</li></ul><p><br/></p><p>Requirements</p><p>Physical Requirements:</p><p>The physical demands described here represent those that a team member must meet to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.</p><ul><li>Constant standing/walking</li><li>Occasional stooping/kneeling</li><li>Occasional pushing, pulling, lifting, or carrying up to 60 pounds</li><li>Occasional ascending or descending ladders, stairs, ramps</li><li>Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine</li><li>Constant receiving detailed information through oral communication</li><li>Constant talking, expressing, or exchanging ideas using the spoken word</li><li>Constant clarity of vision at near and/or far distances</li></ul><p><br/></p>",
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