Job Description

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