Lead Team Member

Tendergreens; Palo Alto (CA); On-site; Full time

Job summary

An established industry player is seeking a dynamic Lead 1 to support daily operations and team training in a bustling restaurant environment. This role is crucial for maintaining exceptional guest service and fostering a positive atmosphere. As a Lead 1, you will assist in training team members, enforce safety standards, and ensure smooth operations during service. If you thrive in fast-paced settings and have a passion for culinary excellence, this opportunity is perfect for you. Join a team that values your contributions and offers a rewarding experience in the culinary world.

Qualifications

• Prior kitchen and front of house experience required.
• Demonstrated leadership skills and ability to motivate a team.

Responsibilities

• Assist in daily restaurant operations and training of team members.
• Ensure exceptional guest service and maintain safety standards.

Skills

Customer service

Leadership

Culinary techniques

Bilingual (Spanish/English)

Education

Food Safety Manager certification

Tools

Point-of-Sale System (Aloha & Olo)

Job description

Job Summary: Our Lead 1 is responsible for assisting the General Manager and Executive Kitchen Manager in the daily front and back of house restaurant operations and guiding the front and back of house team members. It is the expectation that the Lead 1 is fully certified in all front and back of house positions. This is a non-exempt position.

Responsibilities:

1. Exemplifying exceptional guest service and fostering an enthusiastic and uplifting environment.
2. Assisting with enforcing safe work behaviors and safety standards to maintain a safe workplace.
3. Assisting the GM in training front of house team members to achieve established policies and procedures.
4. Assisting the Executive Kitchen Manager in the training of kitchen team members using the certification process.
5. Assisting in the rollout of limited time menu offers or new menu items and recipe changes.
6. Assisting in executing the setup of salad, grill, carve, cashier station, Prep, Dish, Bus, etc. stations for service.
7. Advising Executive Kitchen Manager and General Manager of any employee-related issues.
8. Assisting in day-to-day practices related to the team, including initial and ongoing training.
9. Reviewing and guiding the completion of Front of House team members' training checklist and certification using Tender Greens Training Certification Process.
10. Assisting in morning and evening line checks, food tastings, and pre-shift meetings.
11. Participating in food safety and line checks to ensure food standards are met and executed safely.
12. Participating in employee safety training and LMS signoffs, meeting safety standards.
13. Participating in handling guest complaints that occur during their shift when a GM and EKM are not present.
14. Assisting with the opening and/or closing of the restaurant depending on schedule.
15. Assisting with Point-of-Sale System (Aloha & Olo) functions to ensure they are being conducted according to policy such as comps & re-opening/reprinting checks, conducting same day refunds, and doing a system refresh.
16. Conducting nightly notes and entering sales into the purchase tracker.
17. Supporting operations by performing any other duties as assigned to ensure the restaurant is producing to standards.
18. All other duties as assigned.

Qualification Requirements:

1. Prior kitchen and FOH experience.
2. Demonstrated leadership skills, including coaching, and motivating a team.
3. Solid base knowledge of culinary technique and its practical application.
4. Must enjoy and be able to succeed in a fast-paced and high-stress work environment.
5. Customer service focused and solution-oriented.
6. Ability to work a flexible schedule based on restaurant needs.
7. Commitment to continuing culinary development in both technique and perspective.
8. Ongoing current Food Safety Manager certification.
9. Bilingual Spanish/English is a plus.

Physical, Cognitive, Social, and Environmental Requirements:

1. Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis.
2. Repetitive forward bend of head/neck.
3. Some bending/kneeling/stooping/twisting/reaching required.
4. Some repetitive motion and force required.
5. Must be able to stand/walk for long periods of time (not all at one time).
6. Must be able to work in a hot kitchen environment.
7. Sight, speech, and hearing necessary to communicate with Team Members, Vendors, and Guests.
8. Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas.
9. All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.
10. Hours: Must be available to work varied shifts including nights and weekends.

This job description for Lead 1 only provides an overview of job responsibilities that are subject to change.

I acknowledge that I have read and understand the expectations of the role as outlined in the job description.

Pay rate: $18.70 + tips