Sous Chef
JOB SUMMARY :
To oversee and manage
the seamless running of the kitchen departments in support to the culinary chef
team; by providing a highly efficient and effective service while ensuring that
all financial and statutory requirements are met, and supporting the delivery
of outstanding customer service. Management of line staff to include
interviewing, hiring, training, scheduling, promoting, performance evaluations,
disciplining, and termination.
ESSENTIAL JOB FUNCTIONS :
Management
and oversight of recruiting, hiring, training, scheduling, supervision of
employees and overall performance and development in conjunction with culinary
chef team.
Appraising
employee’s overall productivity and efficiency for recommendations for
promotions, performance evaluations, disciplining and / or terminations.
Maintains
standards of quality and service and station of which he / she is responsible for
and adhered to by employees.
Responsible for the
production and have knowledge and competency in menu items.
Assists in overseeing
kitchen inventory, purchasing and food cost.
To assist in the
creation and preparation of food items according to the standard recipes, with
flair, creativity and quality standards that ZUMA’s high standards and
expectations.
To assist in
controlling food costs and minimize waste of all food items.
To ensure that
operating and kitchen equipment is maintained to a good standard with minimum
breakage.
Being
the Example at all times that the staff witnesses, and knowing that a much
greater response from the staff is achieved by leading the way and not
directing the way. Instill a culture of pride and ownership.
To maximize employee
morale and productivity. To assist and train line staff in the preparation of
all Zuma dishes and provide performance feedback.
ensure the restaurant’s operational budgets are strictly adhered to, all costs
are controlled and any expenditure approved.
become familiar with and work in any section of the kitchen when necessary or
as requested by the Executive Sous Chef, Head Chef and / or Executive Chef.
To ensure work
stations are cleaned down at the end of a meal period and food is stored away
in the appropriate manner
To ensure the proper
handling and storage of all food items according to health and safety
To ensure kitchen and
food preparation areas are left clean and sanitized when unattended
maintain good working relationships with colleagues and all other departments
and liaison with Human Resources and the Executive Chef with staff or colleague issues
To abide by all
federal, state and local labor, health and safety laws
have a complete understanding of the restaurant's policy relating to Fire,
Hygiene and Safety; including staff training and adherence by all.
have a complete understanding of the restaurant’s employee handbook and adhere
to the regulations contained within it.
develop an open culture of communication, both formal and informal and
encourage employee involvement.
Server
POSITION
PURPOSE :
Serve guests in a quick, efficient,
friendly and professional manner that meets or exceeds guest’s
expectations.
ESSENTIAL
FUNCTIONS AND BASIC DUTIES :
Provide friendly, courteous and efficient service to
all guests with
making eye contact, smiling and maintaining proper posture.
T ake
orders and serve food and beverage items to customers in a timely,
enthusiastic and professional manner.
Listen and respond to inquiries using a
positive, clear speaking voice.
Maintain an
extensive knowledge of the menu and offer suggestions of dishes in
accordance to the guest’s preference.
Able to safely
transport hot and liquid items to and from the bar and kitchen areas.
Maintain a
clean Dining Room area.
Anticipate and service the guest’s needs
before requests are made.
Follow proper time and attendance and
uniform procedures.
Able to ascertain a guest’s satisfaction
and handle any problems which may arise and informing a Manager of the
problem and how it was resolved.
Cook
Works as a member of
the restaurant team. Interacts with all other departments in a
positive manner. Assists others whenever needed. Follows management
instruction. Set an example for others, being always on time and
attendance, uniform procedures and adheres to kitchen schedule
Follows all internal and state regulations
such as DOH / Food & safety / HACCP / Beverage.
Filling out and maintains mise en place list
on daily base
Able to complete mise en place list in the
time allotted, making sure all sections of the kitchen are ready for each
service
Trains and guides commis and demi chefs on
the station to Company Standards
Recipe knowledge and section setup for entire
kitchen up to date
Responsible for all areas of an entire
station to include recipe books up to date, MEP list completed, cleanliness,
deep clean, family meals etc.
Prepares all food products according to the
prescribed methods
Ensures all items on station are properly
stored, labeled and dated
Responsible for setting up own station and
help others if needed
Responsible for time management, efficiency
and station organization
- Understands and supports the flow of service
- Maintains the Company high level of food
quality
Responsible
for checking quality of received products and correct storage
Maintains a clean and safe
kitchen environment
Controlling
wastage
- Reports to kitchen management
- In charge of filling out kitchen forms
such as Prep list on daily basis and inventory once a week
- Maintains all equipment and utensils.
- Overlooking all areas of the kitchen
- Supporting rotation procedures
and helping new cooks to learn and understand new sections
Time
labels always up to date
Dishwasher/Steward
ESSENTIAL FUNCTIONS AND BASIC DUTIES :
Works
as a member of the restaurant team.
Interacts with service crew in a positive manner. Assists others whenever needed. Follows
management instruction.
Follow
proper time and attendance, uniform procedures and adheres to kitchen schedule
Follows all health, safety
and Food and Beverage regulations.
Maintaining
the cleanliness of the loading dock and dishwashing area as well as all back
of the house’ equipment and areas clean and organized.
Checking
for stains on mats, washing, ironing and storing.
Wash
mats with degreaser and hang to dry properly.
Unwrap
oshibori, check for smell, place in trays and wrap.
Maintain
loading dock and garbage room in an organized and clean manner.
Clean
out lockers, organize chairs, and sort linen.
Keep
a record of dirty napkins.
Sort
out dirty linen, separating napkins from oshibori
Washing
the all brooms and mops on a daily basis.
up for staff meal and clean up when completed.
Window
cleaning and cleaning floors
Deep
cleaning of tables and chairs in the dining room
Ensures that fire
exits are clear of obstacles
- Polishes glassware
Hostess/Host
POSITION
PURPOSE :
To assist the reception manager and senior
receptionists during service and follow through with any tasks given to enhance
the guests experience.
ESSENTIAL
FUNCTIONS AND BASIC DUTIES :
Provide friendly, courteous and efficient service to
all guests with
making eye contact, smiling and maintaining proper posture.
Works as a member of the restaurant
team. Interacts with service crew
in a positive manner. Assists
others whenever needed.
Interacts with people beyond giving and
receiving instructions, particularly in resolving Guest complaints.
Anticipate and service the guest’s needs
before requests are made.
Follow proper time and attendance and
uniform procedures.
- Maintain menu cleanliness.
- Be consistent with status checks and
updating out times.
Restaurant Manager
JOB SUMMARY : To oversee and
To oversee and
direct the seamless running of the restaurant, including management of service
staff and Floor Managers. Takes the lead
when the General Manager is off duty in conjunction with other Restaurant
Managers. Provide highly efficient and
effective service while ensuring that all financial and statutory requirements
are met, and supporting the delivery of outstanding customer service.
ESSENTIAL JOB FUNCTIONS :
Management
and oversight of recruiting, hiring, training, scheduling, supervision of
employees and overall performance and development.
Appraising
employee’s overall productivity and efficiency for recommendations for
promotions, performance evaluations, disciplining and / or terminations.
Upholds
the restaurant’s standards and procedures are adhered to by employees and Floor
Managers.
Instill
a culture of pride and ownership. Coach, develop and lead by example the
service staff and Floor Managers to support the General Manager.
Maintains
standards of quality and service and station of which he / she is responsible for
maximize employee morale and productivity. To ensure all staff are well briefed
on the daily responsibilities and are given constant supervision and motivation
on all aspects of their work.
ensure the restaurant’s operational budgets are strictly adhered to, all costs
are controlled and any expenditure approved.
Support
the implementation and measurement of revenue generating initiatives, staff
incentives and sales opportunities.
Being
able to assist staff in taking customer orders, telephone queries and other
duties when necessary
maintain good working relationships with colleagues and all other departments
and liaison with Human Resources and the General Manager with staff or
colleague issues
Ensure customer
request and feedback, both verbal and written are responded to promptly and
efficiently
To abide by all
federal, state and local labor, health and safety laws
have a complete understanding of the restaurant's policy relating to Fire,
Hygiene and Safety; including staff training and adherence by all.
have a complete understanding of the restaurant’s employee handbook and adhere
to the regulations contained within it.
develop an open culture of communication, both formal and informal and
encourage employee involvement.
Assistant Manager
Jersey Mike's Subs has been making amazing subs since 1956 in Point Pleasant New Jersey!
The Jersey Mikes tradition was founded on a strong sense of community and commitment to the personal and professional development of our people.
Our goal is to serve the highest quality sub sandwich to our customer in a manner that projects a thankful and caring mentality to every person that comes through our door.
Our culture is a culture of "giving" and supporting our local communities so that all can be lifted together.
Jersey Mike's "A Sub Above"
Jersey Mikes is committed to providing our customers with the most enjoyable and satisfying experience possible through our amazing subs and unparalleled customer service.
We understand that it all starts with a winning team of individuals who are fun, personable,diligent, positive, energetic, eager to learn team players who take pride in what they do and who they are.
At the end of the day they are focused on executing great customer service with a Great Big Smile! If you possess these attributes and can commit to improving upon them, we would love to speak with you about joining our team!
Jersey Mike's "A Sub Above"
Jersey Mike's Subs is looking for Managers.
Become part of Jersey Mike's vibrant organization! Grab hold of our powerful positive energy with a Jersey Mikes ready-to-take-off career that is fun, fulfilling and rewarding!
If you like to have fun, banter with people and enjoy sharing your life then working at Jersey Mike’s may be for you. Besides learning our business and pleasing people with our great authentic sub sandwiches, you'll learn a whole new level of social decorum to take through life.
So become part of our tradition! Jersey Mike's was built on a strong sense of community and an outstanding commitment to the personal growth of our people.
If you enjoy being part of something special in a strong cultural and spirited environment then bring your energy and come grow with us!
An Assistant General Manager responsibilities include, but are not limited to :
- Maintain restaurant that is noticeably cleaner than others
- Work in a fast-paced team driven atmosphere
- Ability to multitask and work with a sense of urgency
- Interface with customers and provide an exceptional experience
- Full understanding of the term’s accountability and integrity
- Key Holder
- Perform all tasks related to opening and closing of store
- Knows how to bake bread and perform all prep
- Manage and lead crew of 3 to 7 people
- Proficient in slicing
- Create employee schedule
- Place inventory orders
- Fill in for Manager in all capacities when needed
- Assist in in employee training
- Lead by example
- Participate in management team meetings and strategy sessions
Qualifications for the job :
- Education : High school degree or equivalent
- 1 Year QSR experience preferred
- Other : Must be 18 years or older to operate the slicer
- Serve Safe Certification - Food Handler
- Must have reliable transportation
Key Competencies :
- Excellent Menu and product knowledge awesome personality
- Must be able to thrive in a fast pace environment
- Desire to improve self and skill sets
- Able to communicate effectively with guests. Awesome personality
- Participate in all Jersey Mike's training programs
- Ability to meet schedule requirements and is a reliable performer
This website is not operated by Jersey Mike’s Franchise Systems. Jersey Mike’s restaurants are independently owned and operated franchise locations.
Franchisees are independent business owners who set their own wage and benefit programs, which can vary between franchisees.
Your application will go directly to the franchisee, and all hiring decisions will be made by the franchisee.