Kitchen Team Lead

About the Role

As a Kitchen Team Lead, you assist in leading the Back of House (BOH) operations and lead our kitchen team to deliver exceptional dining experiences. This role is responsible for ensuring high-quality food preparation, consistent recipe execution, safe sanitation practices, effective inventory management, and a smooth service flow. This position is about 80% to 90% working along your team with about 10% to 20% on misc. tasks such as truck order and inventory.

Key Responsibilities

• Train and develop BOH team members, preparing them for future leadership roles.
• Onboard and train new kitchen staff, reinforcing recipes, preparation methods, and station standards.
• Ensure all food is prepared and plated according to company recipes and kitchen procedures.
• Monitor food quality, resolve any quality issues, and manage food waste and inventory levels.
• Foster strong teamwork between BOH and front of house staff.
• Maintain a clean and sanitized kitchen environment; conduct daily and weekly cleaning checks.
• Oversee kitchen equipment, ensuring it is in good repair and coordinating timely repairs when necessary.
• Ensure compliance with all safety policies, food safety regulations, and sanitation guidelines (Serv Safe standards).
• Organize and manage kitchen order tickets for efficient workflow.
• Conduct weekly and monthly inventory with the Restaurant Manager; assist with placing orders.
• Properly store, label, date, and rotate products per health and safety regulations (FIFO).
• Receive and stock deliveries according to company procedures and set up stations for service.
• Assist with opening and closing routines as scheduled.

Requirements

• Must pass a pre-employment background check.
• Ability to work between 4:00 AM and 1:00 PM, including Saturdays and Sundays.
• High school diploma or GED preferred.
• Minimum 3 years of experience in a restaurant kitchen
• Serv Safe Certification (must have or be able to obtain within 3 months of employment).
• Capable of lifting and moving objects up to 50 lbs.
• Knowledge of food preparation, presentation methods, and quality standards.
• Strong organizational, coordination, and time management skills.
• Basic math skills for recipe adjustments and inventory management.
• Ability to work independently and as part of a team.
• Strong knowledge of prep, line operations, food safety, and station organization.
• Proven ability to train staff, manage ticket flow, and maintain consistency under pressure.
• Must have average average computer skills.

This is a great position for someone who has strong skills in the kitchen who may want to look at moving up and developing into a kitchen Supervisor or Kitchen Manager down the road dependent on performance and ability.

The average wage includes tip pooling which averages between $1.25 and $1.50 per hour worked.

Pay: $18.00 - $22.00 per hour

Expected hours: 38 – 42 per week

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Vision insurance

Application Question(s):

• Are you able to work both Saturdays and Sundays regularly?
• Are you able to work between the hours of 4 am and 1 pm as a regular schedule?
• Are you OK with having Mondays and Tuesdays off?
• Are there any days of the week you are not able to work?

Work Location: In person

Salary : $18 - $22