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