Kitchen Team Leader

Job Summary 

The Kitchen Team Leader takes on a first level leadership role within the store. They are responsible for supervising, managing and motivating BOH staff members while driving the kitchen flow and the station execution during shifts. Team Leaders ensure guest satisfaction through training BOH Staff properly, adhering to company policies, and acting as quality control.

Duties & Responsibilities

•  Ensure that all food and products are consistently prepared and served according to the company recipes, portioning, cooking, and presentation standards.
• Drive and motivate the team in a positive manner.
• Act with integrity and honestly while promoting Company culture.
• Manages BOH staff performance as appropriate and partners with management team for any final decisions. 
• Provide and oversee the training and cross-training of new kitchen staff using the DAPR or other training programs provided. 
• Provide and oversee the training for safe operation of all kitchen equipment, utensil cleanliness and sanitation practices.
• Must be proficient in all areas of the restaurant to fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork, including forms, reports, and schedules in an organized an timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the company’s preventative maintenance procedures.
• Quality control: ensure all food and service are up to Company standards of quality, consistency, and timeliness.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
• Be knowledgeable and support all restaurant policies. 
• Maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.
• Responsible for daily interaction and communication via our portal.
• Assist with labor management costs.
• Proficient at line checks.
• Understand management bonus structure and how your decisions and actions affect it.
• Cross-trained FOH set-up and server sectioning.
• Cross-trained server checkouts and money handling.
• Cross-trained in Toast, Comps, and Promos.
• Performs other related duties as assigned.

Qualifications

• High School Diploma or equivalent.
• Proficient in Microsoft Office/ Excel and/or Google sheets.
• Must be able to communicate clearly and professionally with managers, kitchen staff, dining room staff and guests.
• Manager Food Handler certification required.
• Must have flexible and open availability.
• Ability to direct, support, and drive excellence.
• Ability to maintain all kitchen standards.
• Highly motivated and organized.
• DAPR certified in all kitchen positions (Green Status)

Physical Requirements

•  Lifting and the movement of moderate loads require a 50-pound lifting requirement.
• Utilization of office equipment. The effective operation of equipment requires the use of all limbs, fingers, and the ability to see.
• Spends approximately 80 – 100 % of his/her time standing and walking swiftly, therefore, he/she must have the ability to bend, stoop, kneel, and move freely using all limbs and seeing at close/long distances.
• Attend meetings, conferences, workshops, etc. as well as visit LDE locations, off-site locations, etc.; therefore, he/she must be able to travel autonomously to other geographical locations.
• Expectation to work a 30 -40 -hour work week.

We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity and/or expression, status as a veteran, and basis of disability or any other federal, state or local protected class.