Culinary Lead

Responsibilities

• Open/close kitchen when needed
• Prepare a variety of appetizers and entrees for guests
• Ensure proper food preparation to keep the kitchen and line fully stocked
• Maintain a clean kitchen by properly washing dishes and utensils
• Follow all sanitary and health code requirements
• Collaborate with front-of-house staff to ensure excellent service
• Control and direct the food preparation process
• Auxiliary in hiring and training of all kitchen staff
• Evaluate kitchen staff performance to ensure day-to-day business needs are met
• Manage and oversee all kitchen operations at the location, including facilities maintenance and cleanliness; ensure compliance with the department of health and all other applicable laws
• Achieve above-and-beyond service standards are met at all times, including food quality, consistency, and timeliness of service
• Develop and implement efficient kitchen processes
• Anticipate, identify, and correct issues with inventory, systems, and staffing; understand, monitor, manage and control inventory
• Ensure staff members have applicable, up-to-date food handling licenses
• Schedule and manage labor costs

Requirements

• At least 3 years of experience as a line cook
• At least 1 year management experience
• Ability to work independently and with a kitchen team
• Ability to delegate responsibilities and monitor staff
• Credentials in health and safety training
• Must be flexible with hours
• Certification that meets local requirements
• Ability to lift up to 50 lbs during normal operations
• Deliver a consistently high level of customer service to each guest

Benefits

• Health, Dental, and Vision insurance
• Short-Term Disability
• Accident and Critical Illness Insurance
• 401(k)
• Meals while working are included for free

Pay

$23-25/hr

Schedule

Nights and weekends required