Scope & General Purpose: Lead and manage the kitchen team at Shy Bird in collaboration with other managers and ownership. The primary focuses of this role will be team leadership & management, kitchen operations, and menu development.

In order to thrive in this role you must:

• Recognize that your success is directly correlated with your ability to facilitate success and growth for others.
• Lead and manage with empathy, humility, positivity, and tenacity. Cultivate meaningful, professional relationships built on these principals and the tenets of leadership included below.
• Be curious and creative.
• Embrace the ‘all in, all day’ philosophy of Shy Bird wherein everyone collaborates and contributes to the whole.
• Seek to make Shy Bird as busy as possible from your role in leadership.

Schedule: Full Time, Averaging 50 hours/week. As dictated by the needs, recognizing that balance between time in the restaurant and away is critical to being successful.

Management Structure: Reports to and works closely with Chef de Cuisine

Professional Resources: Works closely with Service Management Team

Responsibilities
People:

• Manage and lead prep cooks, line cooks, and dish team across all service periods.
• Support management and leadership of all teams, service and kitchen, as needed by schedule.
• Commit to teaching incoming line and prep cooks knife skills, cooking techniques, food safety and other necessary skills.
• Motivate those around you, leading by example and modeling behaviors for the team.
• Teach others to properly use and maintain all kitchen equipment and spaces.
• Advocate for food and beverage education for kitchen and service team.

Kitchen & Restaurant Operations:

• Understand line operations and duties of all stations, including prep and dishwashing.
• Maintain accurate prep lists, build sheets, and order guides.
• Conduct shift based line checks ensuring product quality & portioning.
• Ensure proper dish execution across all facets of the restaurant.
• Display commitment to volume oriented service with precise execution.
• Work line shifts as needed.
• Manage kitchen sanitation, instruct and teach others to keep kitchen to health code.
• Open and close the restaurant from a kitchen and service perspective as needed by the schedule.
• Understand the importance of expediting across all service periods
• Communicate important information to the full Shy Bird management team regarding the menu and overall kitchen operations when necessary.
• Participate in and help oversee off sites, public events and marketing opportunities.

Creativity:

• Commitment to learning for yourself to feed creativity.
• Participate in menu development and specials as appropriate.
• Encourage creative dialogue around food with kitchen and service teams.

Financials:

• Understand food cost and how it affects the financial viability of the restaurant.
• Track purchasing based on existing systems.
• Participate in monthly inventory counts and data entry.
• Be conscious of labor cost and manage hours efficiently based on business levels.

To apply, please send your resume to the email provided below.