Culinary Lead: Elevate Food Quality & Kitchen Craft

Sweetgreen; Sacramento (CA); On-site; USD 24,000 - 35,000; Full time

Benefits offered by this job

Tips* (subject to location and role)

Competitive wages

Key step toward Shift leader/Manager

Medical, dental, and vision options

Paid vacation, wellness time, and par​

Free meal every shift

401(k)

Team Member Merch Shop

Job summary

Sweetgreen is seeking a Kitchen Lead to own in-kitchen quality and presentation. You will set the standard for how food is prepared and plated, serving as the go-to person for quality and execution during each shift.

This role emphasizes leadership through craft, coaching, and consistency rather than direct people management. No grills or fryers—just smart systems and real food done right, with clear paths to future leadership roles.

Qualifications

• Must be available to work a minimum of 30 hours per week.
• Must be 18 years of age or older.
• Must be authorized to work in the United States.
• Food safety knowledge (Food Handler or ServSafe certification)

Responsibilities

• Own food quality by ensuring every item meets Sweetgreen’s standards for flavor, food safety, and presentation.
• Prep and cook hot food to standard using knives, kitchen tools, and ovens (no flames, no fryer oil).
• Help teammates improve food execution through real-time feedback.
• Stay ahead of volume by managing prep timing and par levels to keep the kitchen running smoothly.
• Be the advocate for food quality on shift, spotting issues early and fixing them fast.
• Partner with Shift Leaders and Managers to uphold food safety, cleanliness, and operational excellence.

Skills

Food quality focus

Leadership without people management

Team coaching

Attention to detail

Job description

Sweetgreen is seeking a Kitchen Lead to own in-kitchen quality and presentation. You will set the standard for how food is prepared and plated, serving as the go-to person for quality and execution during each shift.

This role emphasizes leadership through craft, coaching, and consistency rather than direct people management. No grills or fryers—just smart systems and real food done right, with clear paths to future leadership roles.