Kitchen Lead

Kitchen Lead

West Hollywood, California

Full-time | Five days per week | Nights, weekends, holidays, and special events

Job Overview

Beaches Tropicana is looking for a Kitchen Lead who is a strong cook first. This person must enjoy working independently, be confident operating the kitchen alone, and be able to handle high-volume service without sacrificing speed, quality, organization, or food safety. This is a hands-on position for someone who wants to cook and take full ownership of the kitchen during their shift.

The right candidate must also work well with others and be able to lead and manage a kitchen team during busier shifts and larger events. They should know when to work independently, when to delegate, and how to keep a team focused and productive while remaining active on the line. We also want someone who is excited to help develop the our menu and aspires to grow into an Executive Chef role.

What You Will Do

Cook and run the kitchen independently during assigned solo shifts, taking responsibility for prep, ticket flow, cooking, plating, cleaning, and closing.

Handle high-volume service as the only cook when scheduled, maintaining speed, accuracy, food quality, organization, and food-safety standards.

Lead and manage the kitchen team during busier shifts and larger events while continuing to work actively on the line.

Prepare, cook, and plate menu items according to approved recipes, portions, presentation standards, and procedures.

Organize stations, coordinate tickets, delegate prep and cleaning tasks, and keep the team moving efficiently during high-volume nightlife and event operations.

Complete opening line checks and confirm that prep, equipment, temperatures, sanitation supplies, and station pars are service-ready.

Coach and train line cooks and dishwashers on recipes, procedures, food safety, equipment use, cleanliness, and company standards.

Monitor food quality, portion control, presentation, freshness, waste, and ticket times throughout service.

Maintain a clean, organized, and sanitary kitchen that meets health department and company requirements.

Verify proper labeling, dating, cooling, storage, rotation, and disposal of food using FIFO procedures.

Support inventory counts, receiving, product rotation, ordering recommendations, and communication of shortages or quality concerns.

Communicate clearly with management and the front-of-house team regarding ticket timing, sold-out items, guest concerns, equipment problems, and operational needs.

Complete closing and reset duties so the kitchen is clean, secure, stocked, and ready for the next service.

Menu Development and Culinary Growth

Bring forward practical menu ideas that fit our brand, guests, service volume, kitchen equipment, and target food cost.

Help develop seasonal items, specials, event menus, catering offerings, and future menu additions.

Test and refine recipes, yields, portions, plating, prep methods, hold times, and service feasibility before an item is approved.

Create clear recipes, prep instructions, plating guides, and training notes for approved items.

Help evaluate ingredient cost, portion cost, waste, consistency, and profitability when reviewing current or proposed menu items.

Support menu rollouts by training the team, checking execution, gathering feedback, and recommending adjustments.

What We Are Looking For

At least 2-3 years of line-cook experience in a fast-paced restaurant, bar, nightclub, entertainment venue, or event kitchen.

Proven ability to work independently and successfully manage a high-volume kitchen as the only cook on duty.

Experience leading a shift, delegating work, guiding coworkers, training employees, or managing a small kitchen team.

Menu creation, recipe development, specials development, or recipe-testing experience preferred. Candidates with strong culinary creativity and a clear desire to develop these skills are encouraged to apply.

Strong knowledge of food preparation, cooking techniques, knife safety, sanitation, temperature control, allergen awareness, and cross-contamination prevention.

Basic understanding of recipe yields, portion control, food cost, waste reduction, and inventory.

Ability to balance creativity with speed, consistency, profitability, available equipment, and the needs of a high-volume operation.

Equally comfortable working alone or as part of a team, with the judgment to shift between independent execution and team leadership as volume changes.

Calm, respectful leadership and the ability to prioritize, delegate, communicate clearly, and solve problems under pressure.

Dependable attendance and availability to work nights, weekends, holidays, and special events.

Current California Food Handler Card required. Manager-level food-safety certification is preferred or may be required.

Ability to stand for extended periods and safely lift up to 50 pounds.

Advancement Opportunity

We want someone who is serious about building toward an Executive Chef role. As the Kitchen Lead demonstrates consistent leadership and operational performance, the position may receive increasing responsibility for menu ownership, food costing, inventory planning, training, kitchen systems, and culinary planning. Advancement is based on performance, successful menu contributions, financial and operational judgment, leadership readiness, and the needs of the business; it is not automatic or guaranteed.

Work Environment

This is a hands-on position in a fast-paced nightlife and event environment. The Kitchen Lead is expected to remain visible, active, organized, and professional throughout the shift and to provide coverage at any kitchen station when needed.

Pay: $28.00 - $33.00 per hour

Work Location: In person