Description

Summary/Objective

Our Kitchen Lead will oversee food preparation, cooking, and training of new staff. To succeed in this job, a candidate must be able to effectively undertake the following day-to-day duties and responsibilities:

Essential Functions 

• Preparing meals and food to meet the specifications of guests in a timely manner.
• Properly measuring kitchen ingredients and food portions.
• Ensuring kitchen staff adhere to set standards, procedures, department rules, and sanitation requirements.
• Using kitchen knives and equipment such as grills, ovens, steamers, and warmers in food preparation
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized, and sanitized
• Taking charge of kitchen closing, and other side duties as directed by the Executive Chef

Requirements

Skills and Qualifications

• Exceptional cooking skills.
• Ability to effectively manage and motivate the kitchen staff.
• Familiarity with the best practices in the hotel and catering services industry.
• Knowledge of health and safety standard.
• Ability to multitask and work quickly under pressure.
• Attention to detail and organizational skills.

Supervisory Responsibility

This position manages and is responsible for the leadership of non-management employees of the restaurant.

Work Environment

This position operates in a restaurant setting. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but not limited to, cuts, slips, trips, falls and burns. Frequent hand washing is required. The hours of work vary as business dictates.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk or hear. The employee is frequently required to stand for extended periods of time; walk; stoop; crouch; kneel; use hands to finger, handle or feel; and reach with hands and arms. The position may require occasional lifting of products weighing up to 50 pounds.

Position Type/Expected Hours of Work

This position regularly requires long working hours and frequent weekends and evenings work. The Kitchen Lead must be able and willing to perform any and all duties of a Line Cook, Prep Cook or Dishwasher at any given time, and any other duties assigned by the Executive Chef of the restaurant.

Travel

No travel is expected for this position.