Kitchen lead

JOB OVERVIEW

Under Food Service Manager supervision, the Back Kitchen Lead performs the following duties :

TYPICAL DUTIES & RESPONSIBILITIES

• Responsible for the overall operations for the back of house and kitchen area
• Purchase food and stock
• Provides professional leadership and direction to kitchen personnel
• Makes sure everyone is trained on proper food preparation and kitchen safety techniques
• Ensures the companies standards are upheld : food looks good and is cooked properly, proportions are correct, and it is cooked and served correctly and quickly
• Makes sure that the kitchen is properly cleaned on a regular schedule
• Makes sure food is disposed of properly and the kitchen meets all sanitary standards
• Maintains inventory
• Maintains a safe, orderly, and clean kitchen
• Assist with menu planning, such as daily chef special
• Other duties as assigned

QUALIFICATION GUIDELINES

Any combination equivalent to, but not limited to, the following :

Training / Education :

Must have previous experience in back of house and kitchen

Knowledge of :

• Cooking techniques used for cold and hot food preparation
• Health codes applicable to food service
• Proper food storage, rotation and cleaning techniques
• Use of commercial kitchen equipment
• Leading a team in a fast paced environment

Ability to :

• Accurately & easily communicate standards & cooking methods to staff, give / speak orders & in a clear manner
• Have attention to detail such as food standards, costs, safety, etc.
• Must be able to read and understand recipes in English. Must have verbal proficiency of the English language, and be able to read and write English at a basic level
• Read, understand and follow recipes
• Work in an accurate manner in a fast-paced environment
• Communicate with supervisors and co-workers in a manner able to be understood
• Maintain a clean and safe environment for coworkers and customers
• Comply with company standards and directives

Physical Requirements / Working Conditions :

• Stand for long periods of time (up to 8 hours)
• Push, carry and lift large equipment and supplies up to 50 pounds; up to 100 times per day
• Use carts and dollies to carry product from coolers to work station
• Bend, stoop and kneel to retrieve food preparation items
• Extend arms overhead and reach for products and boxes
• Work both inside and outside in wet and / or dry, hot and / or cold conditions
• Perform multiple tasks in a fast-paced environment
• Comply with health code requirements.

Special Requirements

• Must be able to work various shifts as needed, including nights and weekends

Last updated : 2024-06-19