Restaurant Culinary Manager- Rockwall/Forney

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Job description

Job Description:
H-E-B is one of the largest, independently owned food retailers in the nation, operating over 400 stores throughout Texas and Mexico, with annual sales generating over $31 billion. We're known to lead the way with creative new concepts, and now we're in the Restaurant & Bar business, combining exceptional food and outstanding service for a distinctive, yet familiar neighborhood dining experience.

As a Restaurant Culinary Manager, you'll ensure your team focuses on providing excellent customer service in Restaurant Operations. You'll oversee the menu and kitchen areas, and perform supervisory responsibilities, including scheduling, training, and Partner development.

Once you're eligible, you'll become an Owner in the company, so we're looking for commitment, hard work, and focus on quality and Customer service. 'Partner-owned' means our most important resources People drive the innovation, growth, and success that make H-E-B The Greatest Omnichannel Retailing Company.

Do you have a:
HEART FOR PEOPLE ability to execute high-volume production while fostering teamwork Restaurant-wide?
HEAD FOR BUSINESS expertise / creativity to achieve, sustain a competitive advantage?
PASSION FOR RESULTS an entrepreneurial spirit, willing to take risks that mean success for H-E-B?

We are looking for:
- a culinary degree; leadership experience
- advanced communication and customer service skills
- a model of hospitality; a sense of urgency

What is the work?
Management / Leadership:
- Directly supervises Partners
- Trains / manages staff; supervises / coordinates all related culinary activities
- Plans, assigns, and directs work; assists with appraising performance; rewards and disciplines employees
- Oversees daily job responsibilities for all department Partners
- Estimates food consumption; requisitions / purchases food
- Frequently performs hourly Partner processes and duties in a proficient manner

Sales:
- Responsible for the kitchens financial performance; executes budget
- Executes menu items

Food Safety / Sanitation / Quality Control:
- Ensures / coaches to overall cleanliness, sanitation, and safety of all areas
- Works closely with Partners to ensure cleanliness and sanitation requirements of all
venues meet SOP, QA and ORT standards.
- Oversees proper receiving, storage, rotation, and pars for all items within department
- Maintains consistent food specifications, including taste, appearance, presentation,
portion control, and quality utilizing VTA standards
- Certified Food Safety Manager, AST Certified
- Ensures sanitation compliance in food preparation areas; performs CIRs for department
- Oversees and monitors shrink

What is your background?
- Culinary degree or
- 1+ years equivalent combination of professional culinary training / experience
- Completion of internal School of Retail Management (SORM)
- Experience leading in a complex work and team environment
- Experience in ordering, inventory maintenance, shrink control, and customer service

Do you have what it takes to be a fit as a Restaurant Culinary Manager for H-E-B?
- Proficiency in H-E-B systems (XPTR, DSD, IMS, CICS2, POS, Excel) (preferred)
- Advanced customer service and communication skills
- Advanced organization skills
- Ability to execute high-volume production
- Ability to maintain efficient operations and troubleshoot equipment malfunctions
- Ability to supervise, train / cross-train staff
- Ability to work a flexible schedule, including opening, closing, weekend, vacation shifts

Can you
- Function in a fast-paced, retail environment
- Work extended hours and / or rotating schedules
- Safely maneuver around moving mechanical parts
- Frequently be exposed to fumes or airborne particles, and toxic or caustic materials
- Constantly reach at waist, grasp
- Frequently stand, walk, pivot,
- Occasionally sit, reach at overhead, reach at shoulder, reach at knee, reach at floor,
bend, stoop, squat, crouch, kneel, climb stairs, twist, push / pull with arms, pinch,
perform fine motor movements, shoulder circumduction
- Occasionally be exposed to heat, ambient temperatures, and loud noise
- Frequently be exposed to wet and cold conditions
- Demonstrate the ability to lift 80 lbs, and manage in excess of 80 lbs with a team lift

While there may be exceptions, the measurements noted are generally defined as Constantly: 5.5+ hours per 8-hour day; Frequently: 2.5 - 5.5 hours per 8-hour day;
Occasionally: 0 - 2.5 hours per 8-hour day

It is Partners' responsibility to never lift beyond their own safe lifting limit. If an item is too heavy to lift, push or pull, and / or carry, the Partner must break the box down into lighter, smaller, more manageable components, or ask for assistance from another Partner or a manager.

10-2019

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