to oversee daily kitchen operations within a fast-paced food service environment. The ideal candidate will possess strong culinary skills, leadership abilities, and a comprehensive understanding of food safety and management practices. This role offers an exciting opportunity to lead a team, ensure high-quality food production, and maintain exceptional customer service standards in both casual dining and fine dining settings.
Duties
Supervise and coordinate all kitchen activities, including food preparation, cooking, and presentation to ensure consistency and quality.
Manage inventory control, including ordering supplies, stock rotation, and minimizing waste.
Oversee food safety compliance by adhering to sanitation standards and conducting regular safety checks.
Train, mentor, and develop kitchen staff to enhance their culinary skills and ensure efficient team performance.
Operate POS systems such as Toast POS for order processing, cash handling, and reconciliation.
Assist in shift management by planning schedules, delegating tasks, and ensuring smooth kitchen operations during service hours.
Maintain cleanliness and organization of the kitchen area in accordance with health regulations.
Collaborate with restaurant management to control budgets, and implement operational improvements.
Support catering, banquet events, or as needed to deliver comprehensive hospitality experiences.
Lead by example in delivering excellent customer service and fostering a positive team environment.
Qualifications
2+ years kitchen experience (taco, fast-casual, or high-volume preferred)
Previous lead, shift lead, or supervisory experience strongly preferred
Strong knowledge of food safety and sanitation practices
Ability to lead calmly in fast-paced environments
Excellent time management and multitasking skills
Reliable, punctual, and accountable
Ability to stand for long periods and lift up to 50 lbs
Experience
Proven experience in food preparation, cooking, and kitchen management within casual dining, fine dining, or quick service restaurants.
Demonstrated supervisory or team management experience in the food industry.
Familiarity with POS systems such as Aloha POS and Micros POS is preferred.
Background in hospitality management or restaurant management is highly desirable.
Experience with inventory control, budgeting, food safety standards (including HACCP), and staff training & development.
Prior involvement in catering, banquet services, or hotel food operations is advantageous.
Strong leadership skills with the ability to interview, train new staff, and manage shift operations effectively. This role is perfect for a motivated culinary professional looking to advance their leadership career within a vibrant hospitality environment while ensuring exceptional food quality and customer satisfaction.
Job Type: Full-time
Pay: $14.00 - $15.00 per hour
Expected hours: 36 - 40 per week
Benefits:
Employee discount
Paid training
Experience:
Supervising: 2 years (Required)
Kitchen management: 2 years (Preferred)
Restaurant management: 1 year (Preferred)
License/Certification: