Kitchen Lead

Sessions West Coast Deli; Newport Beach (CA); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Bonus based on performance

Competitive salary

Training & development

Job summary

Sessions West Coast Deli in Newport Beach, CA is seeking a dedicated Kitchen Leader to oversee back-of-house operations. The role focuses on efficient kitchen management, food production, inventory control, and cost efficiencies while upholding high standards of safety and cleanliness.

You will collaborate with restaurant leadership to ensure seamless kitchen operations, staff training, and adherence to health and safety regulations in a fast-paced environment.

Qualifications

• Proven experience in kitchen management in high-volume service.
• Strong leadership and ability to mentor staff.
• Experience with cost control and inventory systems.
• Knowledge of sanitation and food safety regulations.

Responsibilities

• Inventory and ordering: manage par-based purchasing and monitor stock to control food costs.
• Staff management: schedule and supervise kitchen staff to meet demand.
• Quality control: oversee food prep and presentation; perform line checks and temperature logs.
• Health and safety: enforce sanitation and regulatory compliance in the kitchen.
• Communication: coordinate with management and participate in meetings to resolve issues.
• System maintenance: implement prep lists, order guides, and daily walkthroughs.

Skills

Leadership

Inventory control

Staff management

Food safety

Sanitation standards

Tools

Scheduling software

Job description

Benefits

• Bonus based on performance
• Competitive salary
• Training & development

Position Overview

We are seeking a dedicated Kitchen Leader to oversee the back-of-house operations at our bustling restaurant. This role is pivotal in ensuring the efficient management of kitchen staff, food production, and inventory control. The Kitchen Manager will work closely with restaurant leadership to maintain food cost efficiencies, uphold the highest standards of food safety and cleanliness, and ensure a seamless kitchen operation.

Key Responsibilities

• Inventory and Ordering: Manage the ordering of food and kitchen supplies based on par systems and inventory needs. Oversee inventory to optimize food costs in conjunction with the back-of-house management team.
• Staff Management: Schedule kitchen staff efficiently, making necessary adjustments to staffing levels to match business demands. Ensure all kitchen staff are well-trained and adhere to restaurant standards.
• Quality Control: Oversee all aspects of food preparation and presentation to ensure consistently high quality. Conduct regular line checks, temperature logs, and food quality assessments.
• Health and Safety Compliance: Enforce strict sanitation and safety standards in the kitchen, ensuring compliance with local, state, and federal health and safety regulations.
• Communication: Maintain open lines of communication with all management levels to address any operational concerns promptly. Participate actively in management meetings to discuss and resolve operational issues.
• System Maintenance: Implement and monitor back-of-house systems including prep lists, order guides, and daily walkthroughs to ensure operational excellence.

Qualifications

• Proven experience in kitchen management or a similar role in a high-volume food service setting.
• Strong background in large commissary or mass-volume food production.
• Excellent leadership and organizational skills, with the ability to mentor and motivate a team.
• High standard of cleanliness and an understanding of sanitation regulations.
• Patient and empathetic with strong interpersonal skills.
• Capable of multitasking efficiently in a fast-paced environment.
• Physical ability to lift up to 50 pounds, stand for long periods, and handle the physical demands of a busy kitchen.
• Familiarity with cost control, inventory management techniques, and scheduling software.
• Experience with safety and food handling certifications (e.g., ServSafe).
• Flexibility to work various shifts, including weekends, evenings, and holidays.