Kitchen Lead Job Description

Daily Responsibilities

• Oversee completion of inventory
• Adjust inventory pars as needed
• Ensure prep lists are completed
• Adjust prep pars as needed
• Delegation over and communication with prep team 
• Delegation over and communication with porters in relation to their BOH duties
• Ensure quality control of food presence and taste
• Establish proper kitchen sanitation standards
• Establish a maintenance and cleaning system for all kitchen equipment/kitchen areas
• Full discretion over preparation and execution of food
• Discretion over flow of food service
• Communication w FOH/Expo about prep time estimates
• Communication w bakery about inventory needs/ specific desires
• EOD email bagel counts/inventory needs/kitchen recap
• Streamlining and consolidating food ordering (orders and communication for specialty items)
• Ensuring an efficient close/transition of service (breakfast, lunch, dinner)
• Oversee quality control of catering trays
• Adjusting kitchen staff when necessary to best fit needs of kitchen
• Discretion over proper use and cleanliness of walk in/dry ingredient storage
• Coordination with FOH/Bar on use of walk in space
• Discerning when items need to be 86’d and communicating this with GM/AGM
• Ensuring kitchen and prep staff are fully knowledgeable of menu items

Weekly Responsibilities

• Participates in weekly manager meetings
• Provides insight into BOH operations
• Execute all food ordering and adjust accordingly
• Ensure all food orders are received and properly stored
• Assist in scheduling staff to maintain highest quality production and minimize overtime

Intermittent/As Needed Responsibilities 

• Ordering kitchen equipment (once per month)
• Orders over $500 must be approved with GM & ownership
• Communicate large equipment needs with GM
• Compiling and updating recipes in recipe book
• Contacting vendors to receive credit if food quality is subpar
• Training kitchen staff/delegating training
• Coordination w GM to complete ordering in any absence
• Cross checking food prices with different vendors
• Sourcing ingredients for new menu items
• Coordinating special pickups or deliveries when essential food products are 86’d
• Communicating new menu item details with GM and FOH
• Finding coverage for BOH staff when call outs occur
• BOH reservist for uncovered callouts

Personnel

• Working w GM to create healthy and positive work environment
• Reviewing new hire candidates with GM and ownership and make recommendations
• Establishing a relationship with purveyors and food reps
• Teach cooks to be safe and efficient
• Works w GM to develop and update training materials for BOH
• Upholds standards and procedures through example and acknowledgment 
• Gives staff feedback daily and enforces all procedures and protocols
• Teach and train BOH staff o new procedures and pickups
• Offer support to BOH staff when needed
• Availability to work any BOH station proficiently when needed