Culinary Team Lead // Sous Chef - Bluebird Barbecue

ABOUT BLUEBIRD BARBECUE

Are you ready to find your place within an iconic force in the vibrant Burlington, VT culinary scene?  For the past two decades, Bluebird Hospitality has set the stage for delicious and joyous dining experiences. In 2012, Bluebird Barbecue opened and was immediately celebrated and, more importantly, enjoyed by cherished regulars, journalists–local and worldwide– for creating an outstanding menu and fun experience.

Those passionate about culinary excellence and looking to be part of a friendly, collaborative, and growth-oriented atmosphere will find something special at Bluebird Barbecue.

It's nice to know: that Bluebird Barbecue is located on the banks of the Winooski River within walking distance of the Intervale Center's trails and farms and is minutes from downtown Burlington and Winooski.

JOB DESCRIPTION

Bluebird Barbecue seeks a talented, experienced, engaged culinary professional to join our culinary team. Candidates must thrive in a collaborative, team-focused environment with a coaching-forward approach. Additionally, Bluebird Barbecue is eager to speak with candidates who are excited to be immersed in barbecue's art, craft, and traditions. 

Ideal candidates have previously held supervisory experience in a restaurant setting, including supervising service periods, opening and closing responsibilities, ordering and receiving supplies, compiling prep schedules, contributing to a positive team culture by supporting team members and having a keen eye concerning safety, sanitation, and organization.

ROLE RESPONSIBILITIES

• Cuisine + Concept: Demonstrates a sincere passion and interest in the art of barbecue and culinary techniques/traditions/innovations. Adheres to established recipes, plating, portioning, and packaging standards. Contributes to projects as directed.
• Shift Supervision Approaches work positively and collaboratively to meet operational objectives. Responsible as "key-holder" following procedures to open and close the facility ensuring proper security. Monitors and coordinates the status of all workflows, checklists, and procedures with the Manager on Duty.  Monitors operations to support a safe and healthy workplace. Encourages teamwork and collaboration and provides support, training, and guidance to team members. Routinely checks in with team members to assess workflow and offers support and direction with encouragement. Demonstrates initiative, and sound judgment. Works collaboratively to resolve service issues, and adjust service priorities to ensure guest satisfaction. Cultivates a steady and friendly service environment and utilizes clear, steady communication with team and colleagues. 
• Culinary Operations: Oversight to ensure: All recipes and procedures are followed to ensure cuisine quality + consistency, safety + sanitation. Accurate portioning and plating/packaging (with an eye for excellence). Monitors procedure and production to reduce waste/loss. As directed plans and drafts prep + par reports, coordinates order flow, and updates stock counts. Provided ongoing updates to the Manager on Duty regarding service period status. Communicates operational information and completes opening and closing reports. Reviews + responds to team reports. Place orders as directed within the established budget and to satisfy operational requirements. Maintain positive and helpful relationships with vendors, farmers, and producers.

Experience

• At least 2 years of culinary supervisory experience in a commercial kitchen environment, comparable catering, or other professional cooking experience
• Education: High School Diploma / GED or equivalent experience.
• Technical Skills: Ability to read and follow recipes, production guidelines, basic math formulas, and health and safety standards. Familiar with Google-based programs and comfort in adapting to new technologies and applications
• Scheduling: Ability to work a flexible schedule, including nights, weekends, and holidays.
• Language Skills: Ability to speak/understand and read English.
• Work Environment: This position operates in a kitchen environment that includes equipment such as ovens, stoves, dishwashers, slicers, steamers, mixers, knives, and smokers. Team members are frequently exposed to heat, steam, and fire. Noise levels range from moderate to loud at times. Team members may be exposed to various temperature changes and work environments, including working with and in freezers and coolers. Activities occur in both indoor and outdoor environmental conditions. This position requires the performance of repetitive tasks as well as lifting, walking, standing, moving, carrying, and stocking products. This position requires the ability to grasp, reach, bend, crouch, stoop, kneel, balance, push and/or pull, ascend/descend stairs, and lift up to 50 pounds regularly. This position requires close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.