COMPETITIVE PAY: $16-23/PER HOUR + TIPS $$$ ***SKILLS ASSESSMENT CONDUCTED DURING THE INTERVIEW!***

Department: Back of House Job Title: BOH Shift Lead Reports To: Kitchen Manager and above Direct Reports: Kitchen Team Members: Porter, Expo, Fry, Prep, Wok FLSA Status: Non-Exempt Employment Type: Part-Time or Full-Time Minimum Hours: 15 hours per week General Description: BOH Shift Leads work scheduled shifts in the back of house and oversee kitchen operations. They ensure that each dish is cooked and plated according to presentation standards. While customer satisfaction is the top priority, they recognize that efficient restaurant operations are essential. They collaborate with the pit manager to effectively manage ticket flow. Essential Functions:

Assist in other positions as needed when scheduled as a floater. Ensure all prep sheets, cleaning lists, and station checklists are consistently and accurately completed. Support the training and coaching of peers in accordance with Bento specifications and standards. Assign and complete tasks within the BOH, including additional cleaning duties and prep work as necessary. Follow and execute all recipes and procedures outlined in training materials and the ExpandShare library. Maintain Bento quality and standards, ensuring food is presented at its optimal temperature and appearance for every guest. Prioritize and multitask effectively in a fast-paced environment while maintaining a positive attitude and flexibility in adapting to changes. Perform opening, closing, and side work duties as instructed, in line with Bento guidelines, including prep sheets and cleaning lists. Check in with the manager at the start and end of shifts for verification of completion. Foster respectful communication and teamwork with colleagues and other departments. Maintain appropriate portion control and consistently monitor food levels on the line to anticipate guest volume. Assist with possible training and coaching of peers according to Bento specifications. Build positive working relationships and maintain open communication with all restaurant employees and management. Attend all required training sessions, staff meetings, and deep cleanings. Aid in the proper handling, rotation, and storage of deliveries. Complete hot and cold food preparation assignments accurately, neatly, and promptly. Support the dish area by operating the dish machine and triple compartment sink. Assist in other positions, including FOH and Sushi, as operationally needed. Health, Safety, and Hygiene:

Maintain health, safety, and hygiene standards as outlined by the DBPR, FDA, DOH, and the company handbook. Enforce proper food handling, safety, and sanitation protocols during food storage, preparation, and cooking. Minimize product waste by labeling all food in accordance with safety and shelf-life standards, and follow FIFO practices for product rotation. Acquire and maintain a working knowledge of the ServSafe Certification program, to be completed within 90 days of employment. Stay vigilant about safety and accident prevention. In case of an accident, promptly notify the manager on duty and complete an incident report. Keep equipment and workstations clean and well-maintained; report any broken, missing, or spoiled items immediately. Maintain personal equipment and uniform, ensuring compliance with standards outlined in the company handbook. Company Policies:

Adhere to and exemplify all policies and procedures detailed in the company handbook. Follow the chain of command to report issues where Bento’s expectations and requirements are not met. Work free from the influence of illegal and legal controlled substances. Represent the company appropriately while wearing the uniform or company logo in public and on social media. Physical Requirements:

Maintain good physical health and be well-rested and attentive during shifts. Ability to stand and move at a steady pace for extended periods. Perform repetitive movements with legs, arms, hands, and fingers. Communicate clearly and listen attentively to guests and colleagues to ensure quality standards are consistently met. Communicate effectively in the primary language(s) of the workplace. Transport and carry objects weighing up to 50 lbs multiple times throughout the shift. Work effectively in a fast-paced environment while withstanding exposure to smoke, steam, high temperatures, humidity, and extreme cold. Frequently reach up to five feet as needed. Qualifications and Skills:

Minimum Age: 16 years Flexible availability, including the ability to work nights, weekends, and holidays as needed. Proficient in using kitchen equipment such as knives, slicers, woks, steamers, and grills. Ability to read and comprehend prep sheets and recipes. Basic math skills for understanding, calculating, and following recipe measurements and proportions. Support team dynamics and follow directions as provided.