Kitchen Line Chef Lead

Description

POSITION SUMMARY: The Kitchen Line Chef Lead is responsible for being an extension of management overseeing daily operations and ensuring standards are being met to our clean, health consious standards in food prep, sanitation and safety.

KEY RESPONSIBILITIES:

* Staff Supervision: Supervise and lead kitchen staff, ensuring a positive and efficient working environment while maintaining high performance and productivity to support management.

* Prepare a variety of dishes ranging from meats, seafood, poultry, vegetables, and other items using the restaurant’s established recipes.

* Prepare dishes by cooking in broilers, ovens, grills, and a variety of kitchen equipment.

* Assume responsibility for quality of products served.

* Master recipes for all kitchen stations.

* Comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures.

* Portion food products prior to cooking according to standard portion sizes and recipe specifications.

* Follow proper plate presentation and garnish set up for all dishes.

* Handle, store and rotate all products properly.

* Always maintain cleanliness and sanitation.

* Uphold company safety and sanitation requirements to ensure the health and safety of our employees.

* Evaluates maintenance of all kitchen equipment and notifies the management if there is a need for new or replacement equipment.

* Adheres to all kitchen safety protocols and sanitation standards and helps to hold staff accountable during shift.

* Performs supplementary tasks as deemed necessary for the role.

Requirements

QUALIFICATIONS/SKILLS & EXPERIENCE:

• 1 Year proven experience as a Lead or supervisor, preferably in a fast-paced, health-conscious, or wellness-focused kitchen environment.
• Deep knowledge of clean eating principles, dietary restrictions, and allergen-friendly cooking techniques.
• Strong leadership and communication skills, with the ability to supervise and motivate kitchen staff.
• Excellent organizational skills, with the ability to prioritize and multitask in a dynamic environment.
• Commitment to sustainability, ingredient integrity, and high standards of kitchen cleanliness.
• ServSafe certification or other relevant food safety certification.

ESSENTIAL PHYSICAL FUNCTIONS:

• Standing & Walking: Must be able to stand and walk for prolonged periods, often for the entire shift.
• Lifting & Carrying: Must be able to lift and carry up to 50 pounds (e.g., boxes of ingredients, kitchen equipment) without assistance.
• Bending & Reaching: Frequent bending, stooping, reaching, and stretching is required while working in the kitchen or accessing inventory.
• Manual Dexterity: Ability to handle knives, kitchen tools, and equipment with precision and safety.
• Temperature Tolerance: Must be able to work in hot, cold, and humid environments, including near ovens, stoves, and refrigeration units.
• Visual & Auditory Ability: Must have strong visual and auditory ability to oversee food preparation, ensure accuracy, and communicate with the kitchen team effectively.
• Mobility: Must have the physical stamina to move efficiently between different kitchen areas and stations throughout the shift.
• Potential Allergens: Must be able to tolerate potential allergens, such as peanut products, egg, dairy, gluten, soy, seafood and shellfish.