Culinary Lead

The Lead Cook is responsible for managing the kitchen operations, from food purchasing and maintenance to food quality and customer satisfaction. This role focuses on upholding standards, teamwork, and efficiency, ensuring excellent food quality and achieving ticket times under 10 minutes. The Lead Cook is also a team leader, managing communication and providing clear direction to kitchen staff.

Requirements

• Minimum two years’ prep/line cook experience
• Minimum one years’ supervisory experience in a kitchen environment
• DOH accreditation or Safe Serve Certified
• Strong interpersonal, leadership and English verbal communication skills
• Demonstrated ability to lead, communicate and train team members
• Well-organized and detail oriented
• Ability to work in a high stress, fast paced work environment
• Can stand for extended periods and lift up to 50lbs