Kitchen Lead - Dayton

About the role

We started out in Short North Arts District of Columbus, Ohio in 2009 with the goal of creating a different kind of pizza shop. Through our quirky personality, we've quickly risen to be one of Central Ohio's most recognized break-out brands. Our culture is the most important thing to us at LNS and we choose team members very carefully. Hey, we don't want to work next to jerks either. You can expect:

• Competitive Pay
• Flexible Scheduling
• Paid Training
• No Ceiling Policy
• Generous Work time Meal
• Awesome LNS Swag
• A Culture that Celebrates You!

Requirements

• Be at least 18 years of age or older.
• Must have a passion for food.
• Must be able to work late nights.
• Must have reliable transportation.
• Must have problem solving abilities, be self-motivated, and organized.
• Engage in friendly conversation with guests in line.
• Develop knowledge of all ingredients and menu items.
• Effectively handle any guest complaints or issues.
• Maintain a positive presence at all times while on the front line.

Supervisor Responsibilities

• Provides supervision to others through coaching, motivation, direction, review and feedback of assigned tasks.
• Holding team members accountable.
• Maintains LNS standards and codes of conduct.
• Oversees and maintains a high level of culture and hospitality throughout their location.

Summary

Weekly inventory, food orders, ensuring prep is completed, ensuring cleaning lists are completed, ensure product is labeled, organized, and rotated. Responsible for updating team members on food spec changes or additions.

Essential Duties and Responsibilities

• Oversee all aspects of kitchen operations including food preparation, cooking, and presentation.
• Maintain standard recipes and portion sizes to ensure consistency in quality and cost control.
• Train, supervise, and schedule kitchen staff, in congruence with the location General Manager.
• Monitor inventory levels and order supplies as needed to maintain stock levels and minimize waste.
• Ensure compliance with health and safety regulations and food hygiene standards.
• Manage kitchen budgets and expenses, including labor and food costs.
• Implement and enforce kitchen policies and procedures to maintain efficiency and productivity.
• Handle any kitchen-related issues or emergencies that may arise during service.
• Maintain cleanliness and organization in the kitchen area, including equipment maintenance and sanitation protocols.
• Aid GM in coaching staff when applicable.
• Perform all other duties as assigned.