Job Abstract

Pay Range: $18.00 to $26.00 DOE 

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
• Keeps tabs on food cost, waste and employee hours doing their best to optimize profit for their company and create the best dining experience possible for customers
• 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

This job description is intended to describe the general requirements for the performance of this job. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned by leadership.