Wahlburgers Lead

At Hy-Vee our people are our strength. We promise “a helpful smile in every aisle” and those smiles can only come from a workforce that is fully engaged and committed to supporting our customers and each other.

Job Description:

Job Title: Wahlburgers Lead

Department: Wahlburgers at Hy-Vee

FLSA: Non-Exempt

General Function

The Lead is responsible for all food production, monitoring food, labor budget and writing the schedule for the department. Responsible for ordering food and inventory procedures. Maintains the highest professional food quality and sanitation standards.

Core Competencies

Partnerships

Growth mindset

Results oriented

Customer focused

Professionalism

Reporting Relations

Accountable and Reports to: District Store Director, Store Manager, Food Service Manager

Positions that Report to you: Line Cook, Prep Cook, DRA, Counter, Dishwasher

Primary Duties and Responsibilities

Provides prompt, efficient and friendly guest service by exhibiting care, concern and patience in all guest interactions and treating guests as the most important people in the restaurant.

Smiles and greets guests in a friendly manner.

Answers the telephone promptly and provides friendly, helpful service to guests who call.

Trains and manages all FOH and BOH personnel

Supervises/coordinates all related culinary activities.

Estimates food consumption and requisition or purchase food.

Follows production recipes to ensure consistent quality.

Establishes presentation technique and quality standards.

Aids in planning and pricing specialty items.

Ensures proper equipment operation/maintenance.

Demonstrates proper use of equipment and cooking techniques.

Oversees food production for quality and cost standards.

Responsible for inventory control and ordering of needed supplies.

Ensures proper safety and sanitation in kitchen.

Serving as a liaison between kitchen staff and guests; ensuring that food leaving the kitchen is of the highest quality; portions are correct and food plated in an attractive manner.

Oversees special events and offer culinary instruction and/or demonstrate culinary techniques.

Schedules staff and assigns tasks.

Directly supervises dining area and kitchen personnel with responsibility for hiring, discipline, and performance reviews.

Reports to work when scheduled and on time.

Maintains and controls food cost

Knowledge, Skills, Abilities and Worker Characteristics

Must have the ability to solve practical problems; variety of variables with limited standardization; interpret instructions.

Ability to do arithmetic calculations involving fractions, decimals, and percentages.

Possesses the ability to compose original correspondence; interprets written work instructions; interviews job applicants; follows technical manuals and has increased contact with people.

Teamwork

Demonstrates leadership qualities/skills.

Ability to interpret and manage recipes to ensure compliance and minimize waste

Ability to spot problems and resolve them quickly and efficiently, maintains a level head, and delegates many kitchen tasks simultaneously

Maintains impeccable personal hygiene; high work and safety standards; sets an example for the remainder of staff

Ability to manage in a diverse environment with focus on client and guest service.

Excellent attention to detail

Demonstrates track record of creativity, training, cost controls and understands the intricacies of running day to day very busy, uncompromising kitchens

Strong passion for culinary excellence, bar knowledge and service

Proven ability to develop team – strong leadership and communications abilities

Knowledge of systems, methods and processes that contribute to great execution

Stable job history which demonstrates upward career progression

Education and Experience

5 years of industry and culinary management experience preferred.

Experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred.

Supervisory Responsibilities (Direct Reports)

Directly supervises kitchen personnel with responsibility for hiring, discipline, and performance reviews

Physical Requirements

Must be physically able to exert up to 100 pounds of force (shared team lifting) occasionally; exert up to 50 pounds of force frequently; and exert up to 10 pounds of force constantly to move objects

Visual requirements include vision from less than 20 inches to more than 20 feet with or without correction, depth perception, color vision (ability to identify and distinguish colors), and field of vision

Must be able to perform the following physical activities: climbing, balancing, stooping, kneeling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions

Working Conditions

This position is frequently exposed to temperature extremes and dampness. There are possible equipment movement hazards from a pallet jack, electrical shock, and exposure to cleaning chemicals and solvents. This is a fast paced work environment.

Equipment Used to Perform Job

All kitchen equipment, including: cash register, fryers, ovens, stoves, grills, toasters, can opener, griddle, chargrill, slicer, thermometers, knives, dishwasher, ice machine, coffee maker, scales, pop machine, calculator, computer, steamer, fax, copier, and telephone, bar equipment and restaurant point of sale system

Financial Responsibility

Responsible for company assets including equipment and merchandise.

Contacts

Has daily contact with the general public and customers. Has contact with federal/state governmental or regulatory agencies regarding inspections.

Confidentiality

Has access to confidential information including, employee compensation, monthly results, quarterly inventory reports, sales and profit sheets, and warehouse pricing.

Are you ready to smile, apply today.