KITCHEN LEAD

COMING AUGUST 2026! Join our opening team as we begin on the exciting journey of opening our first location in Paramus, NJ! We are hosting an invite-only hiring event for the following open positions: Cashier: $17.50 - $17.75/hr Carver: $18.00 - $18.75/hr Expeditor: $18.00 - $18.75/hr Prep Cook 1 (Dishes and Sauce Prep): $18.50 - $19.50/hr Prep Cook 2 (Fried Rice, Lo Mein and Vegetable Prep): $18.75 - $19.75/hr Kitchen Lead: $20.50 - $23.50/hr When? Wednesday, 8/5 3PM-6PM Friday, 8/7 10AM-3PM Tuesday, 8/11 3PM-6PMWednesday, 8/12 11AM-3PMFriday, 8/14 11AM-3PM Where? Offsite Interview in Hackensack/Paramus, New Jersey - exact address will be sent to you How to RSVP? Submit your resume along with responses to the application questions Job Description Job Title: Kitchen Lead Reports To: Assistant Manager / General Manager Position Overview: As Kitchen Lead, you are the driving force behind the Back of House team. You oversee food and meat preparation, execute cooking and carving, and ensure every component of each dish meets Canton Rodeo’s quality standards. You train, guide, and support the team, promoting teamwork, accountability, and pride in their work. Your leadership ensures the kitchen operates efficiently and confidently, delivering exceptional dishes and experiences to every guest. Compensation Range: $20.50 - $23.50/hr This role requires the ability to lead from the front by actively participating in prep, production, and service as needed while maintaining full ownership of kitchen performance during your shift. What You’ll Do Brand Ambassador Bring Canton Rodeo’s Mission, Vision, and Core Values to life every shiftDeliver memorable guest experiences through pride in your workRepresent the brand with energy, professionalism, and hospitality Exceptional Guest Experience Operate each shift with Canton Rodeo’s core values in mind: Hospitality First, Excellence, Growth Mindset, Speed with Purpose, Clean and Proud and Fun! Food Preparation In addition to overseeing and assisting with Prep Cook 1 and Prep Cook 2 duties, your responsibilities are to: Prepare, trim and portion meats according to Canton Rodeo’s size standards and specificationsMarinate meats to ensure flavor and consistency before cookingCarve roasted meats for service, maintaining proper portion sizes, weights and presentationMonitor meat quality, freshness and storage conditionsAssist in inventory management and proper storage of meatsSuccessfully complete food safety training and comply with periodic food safety knowledge check Production Leadership & Station Support Oversee and support Prep Cook 1 and Prep Cook 2 duties to ensure kitchen readinessStep into any BOH station during peak periods or staffing shortagesEnsure all prep, production, and sanitation tasks meet company standardsAnticipate operational needs and proactively support the teamTake ownership of kitchen performance during the shift Knife Skills & Safety Successfully complete Canton Rodeo’s Knife Safety Certification prior to handling knivesProperly wear a cut-resistant glove according to Canton Rodeo safety standardsPerform daily maintenance and sharpening of knives to ensure optimal performanceCarve protein portions accurately, safely, and efficiently to Canton Rodeo standards Cleanliness & Organization Maintain 100% adherence to uniform standardsClean and maintain the grill, fryer, ovens and other kitchen equipment following proper procedures in the use, handling and storage of cleaning chemicalsClean and maintain organization of all kitchen storage areasRotate and assist with basic cleaning duties such as taking out the trash, cleaning the floors, counter surfaces, and shelving unitsLabel and store food storage containers accurately, following FIFOCompliance with all food safety, work safety and sanitation requirements Team Collaboration Help maintain a positive, respectful work environment that supports smooth operations and exceptional guest experiencesSupport coworkers during busy times (helping where needed!) to ensure smooth operationsMaintain a team-first work environment by embracing Canton Rodeo’s Chain Reaction philosophy Leadership Be a true Back of House leader during the shift, ensuring smooth and efficient operationsLead by example by setting the standard for work ethic, cleanliness, professionalism, and food qualityCoordinate workflow between stations to maintain speed, accuracy, and consistencyIdentify and resolve operational issues in real timeCommunicate clearly with management regarding kitchen performance, challenges, and needsEnsure the kitchen remains organized, clean, and fully always prepared for serviceCoach, mentor, and develop BOH team members to perform at their bestTrain and support Prep Cook 1 and Prep Cook 2 team members through hands-on guidanceFoster a culture of growth, accountability, teamwork, and pride in executionInspire the team to maintain high energy and professionalism during peak serviceStep into any station as needed to support the team and maintain service flow What We’re Looking For Must Have Friendly, positive attitudeStrong sense of ownership and accountability for kitchen performanceAbility to lead by example and positively influence team behaviorHigh personal standards for cleanliness, food quality, and executionClear communicator and team playerStrong attention to detailAbility to multitask in a fast-paced environmentStrong sense of urgencyFlexible availability including early mornings, evenings, weekends, and holidaysAbility to work varied shifts based on business needsReliable and dependableDemonstrated ability in:Knife workWok handlingCarvingPortioningWorking at production speed Nice to Have Prior restaurant kitchen experienceStrong knife skillsInterest in food and hospitalityBilingual (Spanish) is a plusFood Handler certification (per local requirements) WORK ENVIRONMENT Store Conditions Fast-paced, high-volume kitchen environment with frequent peak rush periodsExtended exposure to high heat from ovens, roasters, woks, grills, and warming equipmentElevated noise levels from kitchen equipment, exhaust systems, and team communicationContinuous movement within tight Back of House spacesFrequent coordination between prep, cooking, carving, and service stationsExposure to raw meats, hot oils, steam, and sharp toolsTemperature fluctuations between hot production areas and refrigerated storage areasPotential slippery surfaces during food production and cleaningExtended periods of standing and active supervision during service Physical Requirements Ability to stand and remain active for extended periods during shiftsFrequent walking, bending, reaching, and lifting throughout the kitchenAbility to lift and carry up to 50 lbs safely and occasionally more with assistanceAbility to move quickly and safely in a fast-paced environmentManual dexterity to safely operate knives, carving tools, and kitchen equipmentAbility to work in high-heat conditions around ovens, roasters, grills, and woksAbility to work safely around steam, hot liquids, sharp tools, and heavy equipmentAbility to navigate tight spaces while maintaining situational awarenessVisual ability to monitor food quality, safety conditions, and team performanceAbility to maintain focus and decision-making under physically demanding conditions