The successful candidate will employ their culinary and managerial skills to play a critical role in maintaining and enhancing our customers’ satisfaction.

Essential Job Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Oversee daily functions of the kitchen

• Assist in the hiring process
• Food preparation and menu production.
• Produce high-quality plates both design and taste-wise.
• Ensure that the kitchen operates in a timely way that meets our quality
• Plan and direct food preparation and other duties.
• Resourcefully solve any issues that arise and seize control of any problematic situation(s) extending to/but not limited to food preparation, plating, inventory, and employees.
• Manage all kitchen staff, assessing staff’s performance.
• Order supplies to stock inventory
• Comply with and enforce sanitation regulations, safety standards, and SOP.
• Maintain a positive and professional approach with Owners, Managers, coworkers, and
• Responsible for cost and waste management.
• Responsible for creating “daily specials”.
• Oversee duties of walk-in and dry storage.
• Oversee responsibility for directing Prep team duties.

Additional Duties and Responsibilities

• Understanding of various cooking methods, ingredients, equipment, and procedures
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with the industry’s best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

Staff Management

• Coordinate training of new staff. Must be comfortable with providing constructive feedback and actively coaching/developing new
• Manage the compliance of company policies as it relates to, absenteeism, tardiness, cell phones, disruptive behavior, dress code,

Inventory Management

• Ensure there are sufficient supplies of BOH consumables and cleaning materials.

Customer Service

• Ensure that all efforts are made to promote an excellent dining experience for all customers. Foster this philosophy with all

Employee Service

• Ensure that all efforts are made to promote an excellent work experience for all team members.

Problem Resolution

• Manage challenging situations with customers and vendors by offering suggestions/solutions.
• Manage challenges/opportunities with BOH staff and conflict resolution.

Event Planning

• Assist with coordinating and staffing special events, catering, and

Competencies

• Initiative
• Time Management
• Accountability
• Communication Proficiency
• Leadership
• Problem-Solving

Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem-solving situations.

• Technical Skills

Assesses own strengths and weaknesses; Pursues training and development opportunities; Strives to continuously build knowledge and skills; Shares expertise with others.

• Teamwork

Balances team and individual responsibilities; Exhibits objectivity and openness to others’ views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone’s efforts to succeed.

• Quality

Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.

• Attendance/Punctuality
• Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on
• Dependability

Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals; Completes tasks on time or notifies appropriate person with an alternate plan.

Supervisory Responsibility

This position has supervisory responsibilities for all kitchen staff.

Work Environment

This job operates in a professional restaurant environment and will be working in close proximity to co-workers. The noise level in the work environment can be loud. Hazards may include but are not limited to, cuts, slipping, and tripping.  Seasonal work indoors/outdoors in varying weather conditions and temperatures.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

The employee is consistently required to twist, walk, balance, stoop, kneel, or crouch. The employee must always be able to lift and/or move to 20 pounds and occasionally lift and/or move to 50 pounds. Employees must be able to work consistently in a standing position for long periods of time of up to 8+ hours.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Position Type/Expected Hours of Work

This is an hourly, full-time, regular position with fluctuating hours and opening and closing shifts according to the operational business needs. Day, evening, and weekend work are required as job duties demand.

Travel

This position requires primarily local travel.

Required Education and Experience

Associate degree (A. A.) or equivalent from two-year college; or six months to one-year related experience and/or training; or equivalent combination of education and experience.

Familiar with MS Windows operating systems and MS Office applications. At a minimum, intermediate-level skills in Excel and Word.

Additional Eligibility Qualifications

Pre-employment Screening

Maintain Current Manager Food Safety Certificate

Compensation

$64,480 – $65,000 per annum

Reports to

General Manager and Kitchen Manager

 Classification

Nonexempt

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Summary

A Dish Machine Operator is a perfect role to gain experience in a professional and exciting kitchen environment.  You are a hands-on and dynamic part of the kitchen staff and a key function to a successful experience for our guests which contributes to the success of Dust Bowl.  Tasks required are to sort and rack dishes, operate the dish machine, and maintain a stock of clean dishes and service ware in all needed locations.

Essential Job Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Load, run, and unload the dish
• Keep the dish machine clean and report any functional or mechanical problems immediately.
• Monitor the dish machine water temperature to ensure a sanitary wash
• Wash and store all tableware and
• Keep the dish room clean and
• Assist all kitchen staff when
• Maintain adequate levels of clean tableware for the dining room and
• Handle tableware carefully to prevent breakage and
• Maintain and load adequate levels of dish detergents and cleaning
• Operation and maintenance of the dish machine to include checking and changing chemicals using proper safety precautions and cleanliness of the machine inside and out.
• Wash dishes, glassware, flatware, pots, and pans using the dish machine or by hand, as necessary.
• Replace clean dishware in the appropriate area for use quickly and efficiently.
• Sweep the floor and mop and squeegee wet areas in the dish and ice machine areas.
• Empty full garbage containers into the dumpster throughout your shift and closing shift.
• Clean up any spills or broken glass immediately following safety precautions.
• Help put away food deliveries and maintain proper product rotation in a timely manner.
• Work effectively with managers, servers, chefs, and fellow dish machine operators.
• Maintain a professional appearance, including proper hygiene, and report to work as scheduled, in Dust Bowl uniform, and ready to take over your station.
• Perform additional responsibilities, although not detailed, as requested by any manager at any time.

PERSONAL QUALIFICATIONS

• Ability to work in a team environment.
• Able to take direction and have a positive attitude.
• Ability to work calmly and effectively under pressure.
• Handle tableware carefully to prevent breakage and
• Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the kitchen manager or immediate supervisor on duty.

QUALIFICATIONS

• Language Ability– Ability to comprehend simple instructions and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Communication– Speak clearly in both positive and negative situations.  Speak effectively with coworkers, and management.  Tactfully approach others.
• Permits– Ability to obtain and maintain a state-applicable food handler’s card.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• While performing the duties of this job, the team member is frequently exposed to work near moving mechanical parts.  The noise level in the work environment is usually moderate.
• While performing the duties of this position, the team member is required to stand or walk for 2 hours at a time for 4-8 hours.  Team members will be able to sit approximately every 2 hours.  Team members will continuously be performing hand and wrist work including grasping, bending, and twisting.
• Team members will frequently push and pull and reach above the shoulder.  Team members will occasionally kneel or squat.
• This position will seldom require fine hand manipulation or climbing/stairs.
• Team members will continuously lift or carry 0-5 pounds, frequently lift, or carry 6-10 pounds, occasionally lift or carry 11-40 pounds and rarely lift over 41-50 pounds.  Employees must be able to work consistently in a standing position.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust

CERTIFICATES AND EXPERIENCE

Have and maintain a current Food Handlers Card.

Complete Sexual Harassment Prevention Training with a Certificate

Prior restaurant experience is helpful but not required.

POSITION TYPE/HOURS OF WORK

Part-time, variable-hour regular employee

The work schedule will vary according to the operational needs of the business.  Day, evening, and weekend work are required as job duties demand.

COMPENSATION

$15.50 – $16.00 per hr. plus tips

REPORTS TO

General Manager and Kitchen Manager(s)

CLASSIFICATION

Nonexempt

OTHER DUTIES

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Summary

You would be responsible for the accurate and efficient preparation of meats, fish, vegetables, soups, and other hot food products, as well as prepare and portion food products prior to cooking; perform other duties in the areas of food and final plate preparation including plating, garnishing of cooked items, and preparing appropriate garnishes for all hot menu item plates. This position operates indoors in a hot and/or humid environment.

Essential Job Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Prepares a variety of food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
• Assumes 100% responsibility for the quality of products
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards, and kitchen rules, policies, and
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service
• Portions of food products prior to cooking per standard portion sizes and recipe specifications.
• Maintains a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration
• Prepares items for broiling, grilling, frying, sauté, or other cooking methods by portioning, battering, breading, seasoning, and/or
• Follows proper plate presentation and garnish set up by Dust Bowl for all
• Handles, stores, and rotates all products safely and
• Assists in food prep assignments during off-peak periods as needed and maintains productivity at all
• Closes the kitchen properly and flows the closing checklist for kitchen stations. Assists other staff in closing the kitchen.
• Attends all scheduled required employee meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Kitchen Manager or Manager(s) on duty.

Competencies

• Communication Proficiency
• Customer/Guest/Team Focus
• Initiative
• Organizational Skills

Qualifications

You must be able to communicate, respectfully, and confidently with all managers, kitchen, and taproom personnel, and staff members. You must work well in a fast-paced setting.

Supervisory Responsibility

This position has no direct supervisory responsibilities.

Work Environment

This position operates indoors in a hot and/or humid environment.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

You must be able to continuously walk, reach, bend, stoop, and frequently lift up to 50 pounds.

Must be able to continuously work in a moving and standing position for up to 8-hour shifts.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

Position Type/Expected Hours of Work

For this regular, part-time position you must be fully available during the day, nights, and weekends.

Travel

This position does not require travel.

Required Education and Experience

A minimum of 1 year of experience in kitchen preparation and cooking.

At least 6 months of experience in a similar capacity.

Preferred Education and/or Experience

Culinary Certificate.

Additional Eligibility Qualifications

Possess and maintain Food Safety Certificate

Complete Company Harassment Training

Reports to

GM and Kitchen Manager(s)

Classification

Nonexempt

Compensation

$17.00 – $18.00 per hr. plus tips

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.