Kitchen Lead

Coconuts Caribbean Restaurant Inc; Palo Alto (CA); On-site; USD 55,000 - 70,000; Full time

Benefits offered by this job

Employee discounts

Flexible schedule

Training & development

Job summary

A well-known Caribbean restaurant in Palo Alto is seeking a kitchen manager to oversee all kitchen functions, ensuring quality standards, food safety, and staff training. The ideal candidate will have over 5 years of kitchen experience and 2 years in a leadership role. Responsibilities include menu planning, training staff, and maintaining kitchen equipment. This position offers employee benefits such as discounts and flexible scheduling.

Qualifications

• 5+ years of experience in varied kitchen positions.
• At least 2 years in a leadership capacity.
• Excellent communication skills with staff and guests.

Responsibilities

• Ensure all kitchen functions meet quality standards.
• Train kitchen staff on operational and safety procedures.
• Plan menu items and maintain costs.

Skills

Food preparation

Cooking technique

Menu planning

Sanitation practices

Training others

Detail orientation

Job description

Benefits:

• Employee discounts
• Flexible schedule
• Training & development

About Coconuts Caribbean Grill

Coconuts Caribbean Grill is a full‑service restaurant located in Downtown Palo Alto. The restaurant offers a Caribbean welcoming culture and cuisine.

Job Summary:

Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control.

Activities & Responsibilities:

• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Make employment and termination decisions, including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
• Provide orientation on company and department rules, policies and procedures and oversee training of new kitchen employees.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Work with restaurant managers to plan and price menu items; establish portion sizes and prepare standard recipe cards for all new menu items.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition; deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
• Responsible for training kitchen personnel in cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.
• Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
• Must have a keen eye for detail and consistent cooking.
• Able to create daily specials and present to the servers and FOH staff.
• Display strong technique and cooking ability.
• Must be conscious of physical presentation and have clean work habits.
• Be able to reach, bend, stoop and frequently lift up to 50 pounds.
• Be able to work in a standing position for long periods of time (up to 9 hours).

Minimum Qualifications:

• A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
• At least 2 years of experience in a similar capacity.
• Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.