Kitchen Lead

Responsibilities

• Bring the Pillars of Service (Connected, Optimistic, Service Oriented, and Memorable) to life through team and fan (guests) interactions
• Foster a connected, one-team environment by supporting team members to ensure accuracy and speed of service
• Engage coworkers and leaders with a positive, professional, and optimistic approach
• Follow direction from supervisors with a proactive, team-first mindset
• Prepare station and ensure readiness for scheduled service and anticipated business levels
• Execute all recipes and prep sheets according to company standards, including proper portioning and product utilization
• Ensure all food meets or exceeds quality standards, contributing to a memorable fan (guest) experience
• Maintain accurate knowledge of all menu items and ingredients, including allergen awareness
• Track and minimize waste, accurately recording on waste sheets
• Follow all food safety, handling, and storage procedures, including shelf life and product rotation standards
• Demonstrate safe knife skills and proper use of all kitchen equipment
• Maintain valid food service certification as required
• Maintain a clean, organized kitchen, including prep areas, storage areas, and floors
• Practice “clean as you go” techniques throughout the shift
• Ensure all refrigeration and dry storage areas meet company and safety standards
• Attend trainings and contribute to a growth-oriented team culture
• Arrive on time, in proper uniform, and prepared to work with a service-oriented mindset
• Maintain a polished, professional appearance and demeanor

Requirements

• Demonstrates the ability to perform all essential job functions, with or without reasonable accommodation, while adhering to all company policies and procedures outlined in training materials and the employee handbook
• 2+ years proven experience as a kitchen supervisor, sous chef, or similar leadership role in a fast-paced culinary environment
• Culinary degree or relevant certification preferred
• Strong knowledge of culinary techniques, food safety protocols, and kitchen operations
• Food Handler Card required (or ability to obtain within required timeframe)
• Excellent communication and professional interpersonal skills required
• Passion for food and dedication to delivering exceptional dining experiences
• Must be of legal age to work unrestricted hours as outlined by local ordinances and state laws
• Must be able to work a variety of shifts, based on the need volume of the operation (late hours, holidays, weekend, etc.)
• Demonstrates good time management skills and communication skills
• Follows Company and state safety guidelines to provide a safe working environment
• Must be able to continuously stand, walk and lift up to 10 pounds
• Must be able to frequently bend, squat, reach overhead, and lift up to 20 pounds
• Will seldom be sitting, climbing, pushing, pulling, and lifting over 50 pounds