Kitchen Lead

Our Mom's Restaurant; Baton Rouge (LA); On-site; USD 40,000 - 50,000; Full time

Job summary

A local restaurant in Baton Rouge seeks a Kitchen Lead to oversee daily kitchen operations during shifts. This role involves ensuring food is prepared to specification, maintaining cleanliness and safety standards, and providing leadership to kitchen staff. Strong communication and management skills are essential. The Kitchen Lead will also set the tone for the kitchen's work environment, helping to direct staff and uphold the restaurant's high standards of service.

Qualifications

• Experience in kitchen management or lead role in a fast-paced environment.
• Strong communication and leadership skills.
• Ability to maintain cleanliness and safety standards.

Responsibilities

• Oversee kitchen execution during shifts.
• Direct cooks and prep staff, ensuring proper food preparation.
• Enforce cleanliness and safety standards in the kitchen.

Job description

Kitchen Lead – Position Description

The Kitchen Lead is responsible for overseeing day-to-day kitchen execution during their shift. This role bridges the gap between the kitchen team and management by ensuring food is prepared correctly, systems are followed, and the kitchen operates with consistency, cleanliness, and urgency.

The Kitchen Lead sets the tone for the kitchen by maintaining standards, supporting the team, and ensuring the line runs smoothly during service.

Core Responsibilities

Line Execution

• Ensure all food is prepared to recipe spec and plated correctly.
• Maintain ticket times and coordinate the line during service.
• Monitor quality and consistency on every plate leaving the kitchen.
• Step into any station when needed to keep service moving.

Team Leadership

• Help direct cooks and prep staff during service.
• Reinforce kitchen systems, standards, and expectations.
• Assist in training new kitchen team members on stations and procedures.
• Maintain a professional, accountable work environment.

Kitchen Organization

• Ensure stations are stocked, prepped, and ready for service.
• Maintain proper food rotation (FIFO) and labeling.
• Monitor prep levels and communicate needs before service.

Cleanliness & Safety

• Enforce daily cleaning standards and station organization.
• Ensure proper food handling, storage, and sanitation practices.
• Maintain a clean and safe work environment throughout the shift.

Communication

• Act as the primary kitchen point of contact during service.
• Communicate clearly with management and front of house when needed.
• Alert management to product shortages, equipment issues, or operational concerns.

Expectations

• Lead by example in work ethic, attitude, and accountability.
• Maintain composure and urgency during high-volume service.
• Protect food quality and guest experience at all times.