Temp Shell Tap Up Jobs (NOW HIRING)

Reports To: Tallgrass Tap House Executive Chef

Work Schedule: 38-40 hours per week. General schedule expected to be consistent; scheduling flexibility is necessary at times.

Summary of Role: The Tallgrass Tap House Kitchen Lead oversees and ensures quality in all aspects of day-to-day kitchen operations. This role is responsible for the performance of the culinary team. Leadership, communication, and positivity are critical in this position.

What’s in it For You:

• Compensation in the range of $20 - $25 per hour
• Health and dental insurance offered with company share
• Paid Time Off
• Holiday pay for company observed holidays
• Short Term Disability Insurance, company sponsored
• Life Insurance, company sponsored
• 50% discount at all company locations
• Eligible for Employee Shift Meals
• Eligible for Employee Referral Bonus Program
• Mentor-guided career & personal development opportunity, via our 1-1 program
• Potential access to industry certifications
• Food and beverage training from industry experts
• Company sponsored gatherings and events

What We Need From You:

• 2+ years of previous high-volume restaurant kitchen experience preferred
• 1+ years of leadership within a team environment preferred. Ability to engage in meaningful conversations with subordinates and provide both 1-1 and team level communication and accountability.
• Previous experience with scheduling a team of 6+ members preferred.
• Previous experience placing weekly food orders with various vendors in a high-volume independent restaurant.
• Ability and willingness to move quickly, efficiently, and safely through the kitchen
• Strong work ethic to execute demanding physical and mental work under pressure
• Positive attitude that remains consistent under pressure
• A passion for creating memorable experiences of hospitality through culinary excellence
• Strong verbal and written communication skills

Key Responsibilities:

• Additional to below, complete duties dictated by business need or directed by GM & Culinary Director

Team Leadership-

• Set a positive tone and lead the team in being successful each day

• Ensure the quality performance of all restaurant team members
• Take ownership of all kitchen/ production related matters including (NOT limited to) proper product rotation and labeling
• Train, supervise and coach the practice of food safety standards
• Execute training and coaching methods/ matters set forth by Executive Chef and General Manager to include discipline, reward, and planning
• Take the lead on any problems occurring on your shifts and report them to proper department head while engaging in necessary follow up activities.
• Identify and develop talent within the team for individual and team improvement
• Be an active member of One Egg Group’s all-restaurant leadership team
• Be an active part of moving forward the Best Gig and Employee Engagement initiatives, positively impacting the One Egg Group company culture

Operations-

• Support execution of daily operations- ensure consistency, accuracy, quality, proper prioritization
• Ensure restaurant is opened and/or closed properly each scheduled shift
• Ensure kitchen cleanliness meets Health Department and Company standards
• Ensure equipment is running properly (holding proper temps, etc) and staff is trained on and using equipment properly
• Know, execute, and be able to train all aspects of kitchen operations and stations
• Maintain food cost goal established in the annual budget as calculated on monthly profit & loss statement through proper plating, portioning, and Special pricing
• Assist in monthly physical inventory of all food related items
• Maintain all assigned administrative responsibilities as directed
• Create and post the weekly schedule for all restaurant team members

Communication-

• Establish/ reinforce positive communication between kitchen and service team
• Communicate professionally & efficiently with guests and colleagues
• Check with other leaders prior to leaving each day
• Be an active participant in your weekly 1-1’s with General Manager

Physical Demands:

• Stand in place, looking down at your waist-level work surface for up to 8 hours
• Continually reach/ lift above the head and below the knees to access supplies
• Lift, carry and move items up to 60 lbs
• Continually squat, bend, and twist your body as needed to prepare or cook menu items
• Function in a work environment that is sometimes hot, loud, in tight spaces with colleagues, contains wet and slippery surfaces
• Work near and interact with hot cooking equipment including but not limited to the grill, gas burners, fryers, ovens, toasters, etc
• Climb up and down two flights of stairs up to 10 times throughout a shift
• Fluently speak, write, and communicate in the English language
• Continually maintain a calm demeanor in all situations; this includes the fast paced and at times high stress environment of a busy shift