BOH Shift Lead

OVERVIEW

The Back-of-House (BOH) Shift Lead is responsible for assisting in overseeing the kitchen operations during the shift, ensuring food quality, safety, and efficiency. This role involves supervising kitchen staff, assisting in maintaining inventory, ensuring compliance with health and safety regulations, and fostering a positive and productive work environment.

KEY FUNCTIONS

Food Preparation and Cooking :

• Ensure food is prepared and cooked according to the restaurant's recipes and quality standards
• Monitor portion sizes and presentation of dishes
• Maintain efficiency during peak times to meet customer demand without compromising quality
• Always maintain SC DHEC policies and procedures, concerning food time and temperature control, cooking internal temperatures, and hygiene policies throughout the kitchen staff

Quality Control :

• Ensure all food products meet safety and quality standards
• Conduct regular inspections of kitchen equipment and workspaces for cleanliness and functionality
• Ticket times are being held and maintained to service standards by still providing quality food

Compliance and Safety :

• Assist in compliance with health and safety regulations, including proper sanitation practices
• Train staff properly in handling equipment and hazardous materials
• Ensure quality of cleanliness is consistently maintained by weekly detailed cleaning list
• Walk-in coolers and food storage areas are properly organized at all times, following SCDHEC policies and protocols

Communication:

• Communicate any issues, updates, or procedure changes needed by the kitchen manager effectively to the kitchen staff
• Assist in fostering a collaborative and positive work environment

Problem-Solving :

• Communicate any issues that arise during the shift, such as equipment malfunctions, food outages, truck or staffing shortages
• Implement solutions to improve the efficiency and productivity of processes and procedures
• Maintain food and waste cost control reporting

Training and Development:

• Identify areas for staff development and discuss with the kitchen manager to help provide ongoing training
• Encourage continuous improvement and professional growth within the team
• Maintain a professional manner throughout the team shift, abiding by the LSC way fundamentals

KNOWLEDGE, SKILLS, and ABILITIES

• Must be able to work independently and with all levels of leadership, as well as in a fast-paced, high energy and physically demanding environment
• Ability to lead, mentor guide, and direct a team and hold accountable for specific goals set through management
• Able to collaborate well with others to achieve goals
• Excellent written and verbal communication skills; attention to detail
• Work schedule varies and will include working days, nights, holidays, and weekends and requires standing and/or walking for extended periods
• Must be able to work indoor and outdoor service/events

THE LSC WAY

Our Culture is a top priority. As part of our commitment to culture, we have written several “Fundamentals” called The LSC Way that are traits we value in our daily activities. The fundamentals that are critically important to this position are:

• Take Ownership
• Look Ahead and Anticipate
• Contribute to Profit
• Do the Right Thing Always
• Treasure, Protect and Promote our Reputation

MINIMUM QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• 1+ years customer service experience in the hospitality industry.
• ServSafe Food Handler Certification; will train
• ServSafe Alcohol Certification; will train
• CPR and First Aid Training; will train

REPORTING TO THIS POSITION
No supervisory responsibilities

PHYSICAL REQUIREMENTS

Must be physically able to operate a variety of kitchen appliances, equipment, and utensils, etc. Must be able to exert up to 25-75 pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Physical demands are more than those for sedentary work; must be able to remain on feet for extended periods of time, stoop, kneel, push, pull, and lift/carry weights of up to 75 pounds.