Manager - HOH {Kitchen}

Poultry Science Association; Pasadena (TX); On-site; USD 42,000 - 56,000; Full time

Job summary

Poultry Science Association in Pasadena, TX is seeking an experienced Restaurant Supervisor to oversee daily kitchen operations, supervise staff, and uphold safety and quality standards.

The role requires at least two years of high-volume restaurant supervision, willingness to work 50–55 hours weekly, a strong work ethic, and a Manager Food Handler Certification. You will lead by example to ensure excellent guest experiences and coordinate with front-of-house and back-of-house teams.

Qualifications

• At least two years of high-volume restaurant supervision experience.
• Able to work 50-55 hours per week, including days/nights/weekends/holidays.
• Strong work ethic and interpersonal skills.
• Must maintain exceptional hygiene and grooming.

Responsibilities

• Contribute to the hiring of team members
• Train, coach, and motivate team members
• Maintain sanitary practices for food handling and cleanliness
• Maintain professional restaurant image and dress code
• Create and maintain team member schedules to control labor costs
• Ensure compliance with standards, policies, laws, and ordinances
• Enforce all safety practices and policies
• Attend team meetings
• Prepare a variety of meats, seafood, poultry, vegetables, and other items using kitchen equipment per recipes
• Know and comply with standard portions, cooking methods, quality standards, kitchen rules, policies, and procedures
• Stock and maintain sufficient food products at line stations
• Portions of food products before cooking according to portions
• Maintain clean and sanitary work area
• Handle, store, and rotate products properly
• Follow closing checklist to close kitchen properly

Skills

Restaurant supervision

Leadership

Staff training

Customer service

Labor cost control

Education

Manager Food Handler Certification

Job 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

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