What are the responsibilities and job description for the Culinary Lead position at Vicente’s Supermarket?
Job Title: Culinary Lead
Department: Culinary
Reports To: Culinary Department Diretor
Position Summary:
The Culinary Lead is the heart of the Prepared Foods department and is responsible for setting the tone, pace, and standards for the entire team. This leadership position oversees all
back and front-of-house culinary operations—including cooks, prep team members, dishwashers, and counter servers. The Culinary Lead ensures that every customer interaction, every dish served, and every kitchen process reflects Vicente’s commitment to quality, freshness, hospitality, and cultural pride.
The Culinary Lead must lead by example—motivating the team, reinforcing proper food preparation and safety techniques, ensuring the hot food line is operating smoothly from open to close, and keeping the kitchen clean, organized, and fully compliant with all policies and procedures. This is a hands-on leadership role that requires strong cooking skills, people management, attention to detail, and a deep understanding of the Vicente’s values.
Responsibilities:
- Wear a clean uniform and apron each shift—your appearance sets the tone for the team.
- Ensure the Prepared Foods department opens and closes properly, with the hot food line set up on time and end-of-day shrink properly recorded and scanned into the
- POS.
- Supervise and support team members including Cooks, Counter Servers, Dishwashers, and Prep Staff.
- Train and motivate team members to provide warm customer service, explain food items clearly, and follow standardized recipes.
- Maintain proper portion control, correct menu pricing, and food quality standards across all items.
- Lead by example in following food safety guidelines, FIFO rotation, labeling and dating, freshness, and cleanliness.
- Communicate clearly with staff about daily and weekly specials, recommended items for upselling, and any ingredients or allergens of note.
- Ensure all leftover items and daily shrink are accounted for, scanned, and not left for the following shift.
- Maintain cleanliness and organization of all kitchen areas, equipment, walk-ins, and freezers.
- Monitor equipment functionality and report any maintenance needs.
- Uphold team culture with respectful communication, positive reinforcement, and fair accountability.
Role Focus (Approximate Time Breakdown):
- Cleaning, organizing, safety, and putting away loads: 40%
- Orders and inventory: 10%
- Covering breaks (counter service): 10%
- Daily prep: 10%
- Rational oven usage: 10%
- Frying: 5%
- Delegating tasks and team direction: 5%
- Refilling line: 5%
- Administration (scheduling, logs, shrink, inventory, write-ups): 5%
Administrative Responsibilities:
- Prepare and post weekly staff schedules two weeks in advance, following budget guidelines and ensuring proper coverage for peak hours.
- Ensure no server breaks are taken between 11:00 AM–1:00 PM (lunch rush).
- Complete inventory accurately and on time when required.
- Monitor and enforce proper employee meal payment procedures.
- Conduct write-ups when necessary, using fair, clear, and consistent standards.
Expectations:
- Lead with professionalism, consistency, and cultural respect.
- Ensure all food is cooked and served to high quality standards using standardized recipes and approved ingredients.
- Make sure daily cleaning duties are completed and supplies are replenished.
- Be a resource for your team and a model of Vicente’s values—warmth, respect, pride, and hustle.
- Promote a clean, organized, and efficient kitchen.
- Support and develop team members to grow in their roles.
- Communicate and collaborate effectively with store management and corporate culinary team.
Qualifications:
- Proven experience in a culinary leadership role, preferably in multicultural or ethnic cuisine.
- Strong understanding of food safety, portion control, and kitchen operations.
- Effective team leadership, delegation, and communication skills.
- Ability to coach and train others with a positive and respectful approach.
- Must be reliable, punctual, detail-oriented, and organized.
- Able to lift, carry, bend, and stand for long periods in a fast-paced environment.
- Familiarity with Rational ovens and standard kitchen equipment.
- Basic administrative and computer skills for scheduling and inventory.
Working Conditions:
- Busy kitchen environment with exposure to heat, steam, and high energy during rush periods.
- Requires multitasking, communication, and physical stamina.
- Must be available to work a flexible schedule including mornings, evenings, weekends, and holidays as needed.
Signatures:
Store Director: __________________________
HR Representative: _______________________
Associate: _______________________________