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Atlantic Grill is hiring a Kitchen Lead position to help the Chefs oversee the kitchen operation. This candidate must be very strong on the line in all positions once his/her training is complete. This is a great position for someone who is almost ready to be a Sous Chef, but still has some things to learn to be a strong candidate for a position like that. There are many learning opportunities to be had here from learning all the aspects of a high volume restaurant to gaining experience in a very busy function business also.
The Kitchen Supervisor is the example of our standards at all times, whether it is cleanliness,
organization, or food quality. They are also responsible along with the Chefs for the speed and accuracy of the team.
The Kitchen Supervisor must be able to work effectively with limited supervision and
demonstrate leadership in order to motivate others.
Overview of Responsibilities:
This is a leadership position responsible for the development and operation of the team to
support one of the most critical factors in our success, food quality
Responsible for food safety:
Perform basic repairs as needed to the kitchen equipment or seek the help of a maintenance
person who can perform repairs
Develop and cross train all team members
Ensure a sense of urgency from all kitchen team members at all times
Assign daily work stations and manage breaks
Ensure cleanliness
Manage the day-to-day operation of the kitchen and follow the instruction of the Chefs
Identify and solve real problems with the help of the Chefs
Enforce core values
Hold each other accountable
Improve performance
Specific responsibilities:
Provide oversight to the cleaning program
Monitor/manage food waste daily
Work on the line
Manage inventory rotation, product storage standards and some ordering
Skills Required
Organizational skills to prioritize daily tasks.
Positive attitude
Communicating with the Executive Chef on basic repairs needed and upkeep to the facility,
including the equipment (necessary in order to minimize expenses and maximize productivity
with as little downtime as possible)
Promotional readiness and ongoing development of subordinates Personal attention to training
completion of all team members as they are hired
Cross-training of qualified team members to expand the operational efficiency of all shifts,
especially for key positions within the kitchen
Candidate will be required to work the dinner shift on Sunday and Monday evenings as those will be the Kitchen Lead's dedicated "closing" shifts.
Please forward your resume for consideration.
