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Effective at balancing customer needs and performance goals. (Required)
6 months of customer service and/or sales experience, Retail environment. (Preferred)
Passionate customer advocate with the desire to be yourself when connecting and having fun doing it! (Required)
At least 18 years of age
Legally authorized to work in the United States
High School Diploma/GED (Required)
Willingness to work alongside peers and store leaders, learning and sharing ideas, while serving customers and providing resolutions to issues. (Required)
Competitive drive and proven ability to succeed in a fast-paced sales environment. (Required)

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Physician / Emergency Medicine / Vermont / Permanent / Emergency Medicine Needed for Vermont Job

Brine Group Staffing Solutions

Middlebury, VT 05753

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Kitchen Manager

Texas Roadhouse

Williston, VT 05495

$50,000-$60,000/yr

~ 33 min OnsiteFlexible ScheduleEducation AssistanceHealth InsurancePaid Time OffRetirement Benefit

Responsible for purchasing, receiving, preparing, and presenting all food products in a timely manner, according to established recipes, and procedures
Directing productivity to monitor and maintain efficient and effective food item ticket times
Overseeing the proper handling, maintenance, and storage of all items
Managing performance of Back of House employees, including conducting performance evaluations, coaching, and discipline
Kitchen Manager
Conducting formal line Taste & Temp checks as part of overall responsibility for inventory and safety in the kitchen
Managing food costs, tracking waste, and controlling kitchen labor costs
Oversee all Back of House operations
Assisting with the development of all key employees, assistant managers, and hourly employees by providing daily feedback on performance during one-on-ones
Training Back of House employees on equipment maintenance and cleaning procedures
Reviewing applications, interviewing, and hiring or making recommendation to hire Back of House employees
Supervising and overseeing the production and preparation of food in a manner consistent with established recipes and procedures
Creating a safe, fun, and clean work environment for the staff in a manner consistent with our core values and operational goals
Directing work for Back of House employees, including setting hours and weekly schedules, and assigning tasks before, during and after open hours of the restaurant
Understanding, managing, and practicing safe food handling procedures