Description

POSITION OVERVIEW

The Kitchen Lead is an experienced cook who enjoys working in fast-paced environment and takes pride in delivering high quality service and food to guests. Oversee kitchen staff to ensure food safety protocols are adhered to at all times.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Prepare ingredients and supplies each day including checking inventories and the quality of supplies received.
• Ensure dates/temperatures are checked, and stock is rotated to be in line with use-by dates for optimum quality.
• Ensure each station is stocked with necessary equipment, and check that workstations are clean and meet sanitary regulations at all times.
• Continuously strive for quality service, guest satisfaction, and safety.
• Maintain a professional approach when working with other Team Members.
• Evaluate the performance of subordinates and provide feedback to promote growth and retention.
• Aid management in addressing concerns of coaching and counseling with staff.
• Ensure rest breaks and meal periods are assigned according to State laws or Company policy.
• Other duties as assigned.

Qualifications

QUALIFICATIONS AND WORK EXPERIENCE REQUIREMENTS

• Minimum 18 years of age.
• At least one year previous leadership.
• At least one year food and beverage experience.
• Must be familiar and have worked with kitchen equipment.
• Awareness of occupational hazards and safety precautions.
• Skilled in following safety practices and recognizing hazards. Excellent communication and listening skills.
• Proficiency In various computer software programs.
• ServSafe Certification required or completed during first 30 days of hire.
• Proficiency in English.

MINIMUM EDUCATION REQUIREMENTS

• High school diploma or equivalent.