Culinary Lead: Quality & Craft Coach

sweetgreen; Ann Arbor (MI); On-site; USD 55,000 - 70,000; Full time

Benefits offered by this job

Tips

Competitive wages

Shift/Manager opportunity path

Medical, dental, vision benefits

Paid vacation, wellness time, parental

Free meal every shift

401(k)

Merch Shop

Job summary

Sweetgreen in Ann Arbor, MI is seeking a Culinary Lead (Kitchen Lead) to own food quality, prep, and presentation across shifts. This role emphasizes hands-on leadership without writing schedules or conducting reviews, with a focus on consistent kitchen execution and food safety.

You will guide peers, train staff on new menu launches, and maintain high standards in a fast-paced setting, with a pathway toward Shift leader and Manager opportunities.

Qualifications

• Food safety knowledge (Food Handler or ServSafe certification)
• Comfortable working on your feet and standing for long periods
• Ability to maintain high standards of cleanliness and quality
• Willingness to train peers and uphold kitchen standards
• Availability 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

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

Attention to detail

Coaching

Real-time feedback

Leadership (non-manager)

Team collaboration

Job description

Sweetgreen in Ann Arbor, MI is seeking a Culinary Lead (Kitchen Lead) to own food quality, prep, and presentation across shifts. This role emphasizes hands-on leadership without writing schedules or conducting reviews, with a focus on consistent kitchen execution and food safety.

You will guide peers, train staff on new menu launches, and maintain high standards in a fast-paced setting, with a pathway toward Shift leader and Manager opportunities.