Kitchen Lead Supervisor

Responsibilities

• Cook alongside the Sous Chef, Restaurant Chef, and Executive Sous Chef to lead a dynamic kitchen team.
• Support and oversee daily kitchen operations, ensuring smooth service, consistent quality, and a strong team environment.
• Mentor teammates, maintain high culinary standards, and keep the kitchen running efficiently.
• Help uphold and enforce all health and safety guidelines related to food safety and sanitation.
• Work in an active and fast-paced environment, lifting up to 50 pounds and standing for extended periods.

Requirements

• Line and prep cooking skills.
• Understanding of kitchen sanitizing procedures.
• Supervisory skills.
• Excellent written and verbal communication skills.
• Strong attention to detail and organizational skills.
• Proficient culinary skills.
• Proficient computer skills (Microsoft Word, Excel, Outlook, and database applications).
• Serve safe certification.

Qualifications

• Must be at least 21 years old.
• Preferred: Management experience.
• Basic meal and food fabrication skills.
• Understanding of kitchen materials.

Skills

• Management experience (preferred).
• Basic meal and food fabrication skills (preferred).
• Understanding of kitchen materials (preferred).

Benefits

• Flexible schedule, including days, evenings, weekends, and holidays.
• Variety of hours, including evenings.

Pay

• TBD

Schedule

• Varies, including evenings.