About the Role
Lead kitchen operations to ensure consistent, high-quality food preparation, safety, and speed of service. Train team members on procedures and drive kitchen efficiency.
Key Responsibilities
- Oversee back-of-house operations during assigned shifts.
- Train staff on procedures, food quality, team member and food safety.
- Ensure compliance with health, safety, and food handling standards.
- Manage production scheduling, inventory, receiving, and waste reduction.
- Maintain kitchen cleanliness, equipment upkeep, and HACCP procedures.
- Support hiring and performance management for kitchen staff.
Qualifications
- 1–3 years experience in fast-paced kitchen or foodservice management preferred.
- Knowledge of food safety and sanitation; leadership and time-management skills.
- Ability to work varied shifts, including early mornings and weekends.
- Physical ability to stand long periods and lift as required.
What We Offer
- $45,000/year or $22/hr
- Competitive pay and bonus opportunities.
- Paid time off, employee meal discounts, and training programs.
- Career growth into broader restaurant leadership roles.
Work schedule
- Other
Benefits
- Flexible schedule
- Other