Company description

Hemma Hemma is a Kansas City casual dining restaurant focused on globally inspired, scratch-made + seasonal American dishes. We aim to provide high-quality, delicious, and unique offerings in a cozy and well-designed space. We welcome all with inviting, friendly service -- it all comes together to make guests feel at home.

Job description

Job Description

Title: Sous Chef/Kitchen Manager

Dept: Kitchen

Reports to: Executive Chef, General Manager, Owner

Overview:

The Sous Chef/Kitchen Manager is responsible for all food output from Hemma Hemma. This position will be in charge of actively managing and participating in the ordering, storing, rotation, organization, production and execution of menu items. The kitchen manager will be in charge of a staff of 6-10 people. This position will also be responsible for the maintenance and upkeep of cleanliness and sanitation standards as set forth by the Executive Chef.

Basic Duties

Facilitate a safe working environment for all team members.
Actively monitor product and supplies related to the respective departments. Place orders as needed with guidance from the Executive Chef.
Produce food according to daily prep lists using Hemma Hemma recipes in a timely manner
Produce daily prep lists according to business demands and provided pars
Store food orders in the designated areas. Label each item with the date and rotate accordingly
Periodically interact with guests during daily activities
Ensure cleanliness and sanitation of all Hemma Hemma kitchen areas in accordance with National, State and local guidelines
Provide constructive feedback to BOH team members to ensure compliance with Hemma Hemma policies
Actively participate in expediting food orders. Communicate with kitchen staff to ensure timely delivery of orders
Monitor employee in and out times as well as breaks.
Periodically work stations producing orders for guests. Cover stations during breaks for BOH team members
Attend weekly management meetings to discuss departmental operations and improvement

Hourly Requirements:

The Sous Chef/Kitchen Manager position is a full-time hourly position. 38-40 hours a week will be required.

Physical Requirements:

The catering lead will be required to perform the following duties:

Cutting and/or using sharp tools
Bending, kneeling, squatting
Standing for extended periods
Lifting up to 50lbs
Working in hot or cold environments for extended periods
Using stairs on a regular basis
Walking for extended periods

Administrative Duties:

Communicating with management, team members and guests about food related issues including, but not limited to recipes, allergens, food safety, and team member duties.
Using a computer and/or phone to communicate with vendors, management and ownership
Using a computer to interact with the POS system and print lists and recipes.
Create orders based on pars and business demands
Maintain Food Safety Management Certification

Compensation

this position is: hourly, $20/hr +

Application instructions

Deadline

no deadline