What are the responsibilities and job description for the Kitchen Lead position at PublicUs?
PublicUs is looking for a Kitchen LEAD/ Manager to assist with the operations of our BOH kitchen team as well as hands on prepping, baking and cooking on the line. We’re looking for a creative, motivated professional who doesn’t mind contributing to prep work, filling in with baking, hopping on the line, or washing dishes when necessary.
Salary depending on experience and performance.
This position will be responsible for kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and sanitation and cleanliness. This position will require approximately 40 hours per week with some nights and weekends.
Job Responsibilities
- Order supplies, food and ingredients based on need from various distributors
- Hire and train kitchen staff in specific stations, and cross-train as necessary
- Maintain inventory levels and conduct full weekly inventory
- Schedule and oversee necessary maintenance and repairs on kitchen appliances
- Assist the Management Team with menu changes and adjustments based on seasonal availability.
- Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
- Ensure catering events and deliveries are implemented successfully.
Job Skills
- 4 years culinary experience
- 2 years restaurant management experience
- Ability to work well under pressure and in a fast-paced environment
- Excellent written and oral communication skills
- Capable of conducting and assessing restaurant inventory
- Willing to work a flexible schedule and weekends
- Experience with delegating tasks and maintaining fast speed of service
PublicUs (pūb-li-cus) is a canteen-style, neighborhood restaurant and Specialty Coffee Bar with an in house baking team. We are located in the Fremont East District of Downtown Las Vegas. Our menu is built around seasonality and quality, and whenever possible, we use locally or regionally grown, raised, caught, and crafted products, from people who do those things with care.
Since opening in March 2015, we have assembled a great Team of professionals and are looking to build upon that. We won America's Best Coffeehouse at Coffee Fest in Portland, Oregon as well as a 1st place finish at the Western Conference Barista Competition.
Back of House are tipped out and any Catering/ after hour Dinners Tips are shared.
