Job Title:  Back of House Lead

Department:   Bakery/Cafe

Location:  On-site

Shift:  Flexible schedule - includes weekends

Wage: Starts at $25.52/Hr + Tips

Our success begins and ends with our people. We embrace diverse perspectives and value unique human experiences. We are proud to be an equal opportunity employer that celebrates the diversity of the communities where we live and do business. Applicants for our positions are considered without regard to race, ethnicity, national origin, sex, sexual orientation, gender identity or expression, age, disability, religion, military or veteran status, or any other characteristics protected by law. 

Company Overview: At Bob’s Red Mill, we inspire joy with wholesome foods. Since 1978, we have been leading the natural foods industry by providing our customers with good food that makes them feel great. Wholesome means ensuring our food is of the highest quality, empowering and supporting our diverse group of employee owners, respecting our planet, and bettering our communities. We believe that joy is for everyone. 

We believe taking care of our community starts with giving our employee owners the resources to take care of their physical, mental, financial, and future well-being by offering a leading benefits package.  

• Medical, Dental, and Vision Insurance 
• 401k, Profit Sharing Program, and Employee Stock Ownership Program (ESOP) 
• Paid Holidays & Vacation 
• 25% Retail Store Discount 
• Employee Assistance Program – counseling, legal issue support, financial guidance, and more. 
• Tuition Reimbursement 
• Childcare Discounts 
• And MORE! 

Purpose: To inspire joy with wholesome foods. 

Values: Respect, Teamwork, Accountability, Determination 

Position Overview: The Back of House Lead is responsible for overseeing that all orders are complete, accurate and made to BRM specs in a timely manner, as well as managing the flow of orders leaving the expo window. This position oversees that to-go orders are completed in a timely manner, helps organize all catering orders, and communicates with line crew and dish crew to ensure all areas are covered maintaining all BRM standards and procedures.

Essential Job Functions:

• Works with team to customize orders as needed.
• Works with team and all managers at the Bob’s Red Mill Whole Grain Store (WGS) for all food, beverage, and customer service-related issues.
• Preps and maintains oatmeal and fruit bowl cold stations.
• Cleans and restocks workstations and ensures all equipment is sanitized.
• Flexibility to work around customer requests.
• Ensures that the company’s brand is properly reflected by keeping a well-maintained, clean, well-organized, and stocked prep and food area.
• Ensures that all allergy and dietary restrictions on tickets have been addressed.
• Assist with training of all new staff.
• Actively lead a shift with high energy and a focus on service.
• Provide timely follow up to a manager regarding any employee coaching. 
• Demonstrate positive financial decisions such as inventory control and labor on a shift-by-shift basis.
• Assist Front of House Lead with training of the serving team in the absence of the Restaurant Supervisor or General Manager.
• Makes recommendations to the WGS Leadership Team regarding new products and production levels.
• Greets customers, answers questions, and takes and fills orders accurately and on time.
• Safely uses kitchen equipment and keeps up equipment maintenance.
• Oversee prep and cooking production and testing ingredients to ensure each item meets food safety and quality standards.
• Works in partnership with the WGS Leadership Team to meet labor and food costs within the kitchen.
• May act as a Manager-in-Charge of the restaurant in the absence of a manager.
• Share product knowledge enthusiastically and accurately to elevate service and increase sales.
• Ensure food and merchandise is properly stocked, labeled, and rotated.
• Must remain friendly and service-oriented, even during times of long lines and high traffic.
• Ensure a clean, organized, safe, and respectful environment for guests and employees.
• Confront and resolve difficult situations in a proactive, objective, professional, and solution-oriented manner.
• Provides an exceptional customer experience by positively engaging with customers and maintaining an approachable demeanor.
• Ensures that the company’s brand is properly reflected by keeping a well-maintained, clean, well-organized, and stocked counter and food window area.
• Actively finds ways to increase productivity and reduce waste.
• Communicate effectively with individuals, groups, peers, management, and the general public.
• Complies with all company policies and procedures and operates all equipment in a safe and food-safe manner.
• Complies with Bob’s Red Mill food safety policies and procedures including adherence to FDA regulations, Safe Quality Food (SQF) Standards, and Good Manufacturing Practices (GMPs).
• Responsible for reporting food safety and quality concerns to Supervisors and/or Department Manager.
• Performs other duties and tasks as assigned.

Supervisory Responsibilities:  

• This position provides supervision, mentorship, and training within the restaurant and kitchen.
• This position reports to the General Manager and Restaurant Supervisor.

Knowledge, Skills, and Abilities:

• Possesses effective communication skills, both verbal and written.
• Knowledge of a variety of culinary techniques.
• Ability to follow recipes accurately.
• Familiarity with measurement conversion to up- or down-scale a recipe.
• Ability to adapt to changes, problems, and shifting priorities.
• Ability to understand and respond to customer needs and requests.
• Ability to work effectively with a team using direct communication, respect, creativity, and emotional intelligence.
• Effective time management skills.
• Ability to read, understand, and communicate information in English.
• Demonstrates Respect, Teamwork, Accountability, and Determination.
• Ability to work in an environment where exposure to potential food allergens is or may be present.

Education and Experience:

• 3 or more years of professional kitchen experience, AND
• 2 or more years of supervisor or leadership experience, AND
• High School diploma or equivalent; OR
• Any combination of education and additional years of experience that provides the necessary skills, knowledge, and ability to perform assigned tasks.
• Must hold or be able to obtain a food handler’s card.

Physical Demands:    

• Position regularly requires walking or standing for up to 2 hours at a time.
• Position regularly requires working around high temperatures.
• Position requires the ability to lift up to 50 pounds on a regular basis.
• Frequently will be required to bend, kneel, reach, stretch, or crouch.

Work Environment:

• The primary work environment for this position is within the conventional and wheat-free bakery.
• While indoors, may encounter temperatures from 32°F within a cooler to 425°F around cooking equipment.
• Employees will be exposed to common food allergens.