Kitchen Lead

Due to our rapid growth - we are looking for our next amazing Kitchen Lead!

A Kitchen Lead is integral to the success of a restaurant or hospitality establishment. This role requires someone who is passionate about service, is reliable, and is able to lead a team. If you have the qualifications and experience to thrive in this position, please apply today.

The Kitchen Lead will be responsible for overseeing daily kitchen operations, supervising and coordinating kitchen staff, managing inventory, ensuring food safety and quality, and maintaining a clean and organized kitchen.

Flexible availability is critical. Many major holidays are required. Early morning, evening, nights, and Saturdays are required.

Key responsibilities include:

- Supervise and motivate kitchen staff to ensure efficient and timely food preparation and delivery. Assign duties and tasks as needed.

- Ensure proper use of equipment, safety procedures, and compliance with health and food safety regulations.

- Perform regular inventory checks to ensure adequate supplies are available for daily operations; request supplies as needed.

- Maintain cleanliness and organization of the kitchen and storage areas.

- Track and document food waste, spoilage, loss and donations.

- Monitor food quality and presentation to meet standards and expectations.

- Assisting with the coordination of catering orders to ensure proper timing of prepared items.

Leadership responsibilities include:

- Develop and implement processes and procedures to improve efficiency, quality, and safety.

- Provide training to new kitchen staff and ongoing development opportunities to existing staff members.

- Fosters a culture of care with a focus on the mission, vision, and core values.

- Regular coaching meetings with kitchen leaders, providing feedback and attainable goals for growth and development.

- Develop, adjust, and implement systems that set up the kitchen team for success.

- Assume ownership of the kitchen by holding the kitchen team accountable for the standards set for taste, quality, temperature, and safety.

- ServeSafe Certified within 90 days of employment, if not already certified.

Qualifications:

- Proven experience in a supervisory role in a high volume environment.

- Excellent communication and interpersonal skills.

- Strong problem-solving and organizational capabilities.

- Ability to work well under pressure and meet tight deadlines.

- Must be able to stand for long periods of time and lift up to 50 pounds.

- Be authorized to work in the United States.

- Knowledge of food preparation techniques, kitchen equipment, and safety regulations is preferred but not required.

Benefits include: 

• Sundays off
• A complimentary meal every shift
• Insurance available
• Employer-sponsored food safety courses
• 401k Program beginning after one year of employment
• Scholarship opportunities

You must be 18 years or older to apply for this role.