Kitchen Lead

Description:

The Kitchen Lead plays a key leadership role within the back-of-house, supporting daily kitchen operations while ensuring consistency, quality, and execution across all stations. Reporting directly to the Executive Chef and working closely with Sous Chefs and the culinary team, this position serves as a hands-on leader who is well-versed in all areas of the kitchen. The Kitchen Lead helps drive fine dining standards by leading by example, supporting service execution, reinforcing food safety and sanitation, and ensuring the kitchen operates efficiently and cohesively during all shifts.

Key Responsibilities

• Oversee and execute food preparation and service across all kitchen stations, ensuring consistency, quality, and adherence to recipes and plating standards
• Serve as a hands-on leader on the line, supporting and guiding kitchen staff while stepping into any station as needed to maintain service flow
• Ensure all stations are properly set up, stocked, and prepared to meet service demands while monitoring prep levels, pars, and product usage
• Maintain strict compliance with food safety, sanitation, and cleanliness standards throughout all kitchen operations
• Support Expo and ticket flow by assisting with pacing, communication, and coordination during service
• Communicate effectively with the Executive Chef, Sous Chefs, and team members to address operational needs, training, and service execution

Requirements:

Qualifications

• Previous experience in a leadership or senior cook role within a full-service or fine-dining kitchen
• Strong working knowledge of all kitchen stations, including prep, sauté, grill, pantry, and expo
• Proven ability to work efficiently in a fast-paced, high-pressure environment
• Strong attention to detail and commitment to culinary excellence
• Ability to multitask, prioritize, and make sound decisions during service
• Demonstrated understanding of food safety, sanitation, and proper kitchen procedures
• Strong communication skills and a team-oriented mindset
• Availability to work nights, weekends, and holidays
• Ability to stand for extended periods and work full shifts
• Ability to lift, push, or pull up to 50 pounds

Physical Requirements

• Ability to stand and walk for extended periods of time during scheduled shifts
• Ability to move throughout all areas of the restaurant, including kitchens, storage areas, receiving areas, walk-in coolers, freezers, and office spaces as applicable
• Ability to frequently lift, carry, push, or pull kitchen equipment, food products, supplies, and other operational items
• Ability to lift, push, or pull up to 50 pounds independently and up to 85 pounds on occasion
• Ability to communicate effectively with team members, vendors, and guests as needed in a fast-paced environment
• Ability to operate kitchen equipment, computers, and other technology required to perform essential job functions