Irving TX BBQ - Culinary Lead

Responsibilities

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 the absence of the Manager, such as training and developing Partners. Once you're eligible, you'll become an Owner in the company, so we're looking for commitment, hard work, and a focus on quality and customer service.

"Partner-owned" means our most important resources—People—drive the innovation, growth, and success that make H-E-B The Greatest Omnichannel Retailing Company.

• culinary certification, or equivalent combination of education / experience
• advanced communication and interpersonal skills

• 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

• 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

• Minimum age 18 (mandatory)
• Culinary certification, or equivalent combination of culinary training / related experience
• 2+ years of experience in commercial food service
• Experience in food preparation and equipment
• Certification as a Food Service Manager
• TABC AST certification (to sell on premises)

• Comprehensive culinary knowledge
• Understanding of nutritional values, ingredients, and cooking processes
• Advanced communication, interpersonal, and customer service skills
• Advanced culinary / food processing skills
• Advanced culinary math skills for recipe conversion
• Advanced organization and planning skills
• Strong reading / writing skills
• Ability to lead a restaurant function, and other Partners
• Ability to resolve problems quickly and effectively
• Ability to execute high-volume production
• Ability to maintain efficient operations and troubleshoot equipment malfunctions
• Ability to supervise, train / cross-train kitchen staff
• Ability to use H-E-B systems, including food safety, inventory, purchasing, and planning tools

• 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 overhead, kneel, bend, stoop, squat, crouch, twist
• 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
• Understanding of safe lifting limits and when to seek assistance

08-2019