Kitchen Team Lead

Hunter Super Techs - TurnPoint; Cypress (CA); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Medical, Dental and Vision

Company-paid Life Insurance

Vacation Pay

401(k) Retirement Savings Plan

Employee Meal Program

Job summary

The Habit is seeking a Kitchen Team Leader to guide back-of-house operations in our California kitchen. You will oversee all cooking stations, ensure food safety and quality, and lead a team of cooks with strong communication and leadership.

You will train and develop BOH staff, optimize labor and food costs, and partner with management to meet sales goals while maintaining high safety standards. Knowledge of busy restaurant environments and proactive teamwork are essential.

Qualifications

• 2 years of experience in related food service position preferred.
• Food Manager Certificate and/or ServSafe Manager Certificate required.
• Ability to work a flexible schedule based on restaurant needs.
• Strong communication and leadership abilities.
• English proficiency and basic numeracy for inventory and costs.

Responsibilities

• Set the standard and lead by example in all kitchen functions.
• Provide direction and coaching to BOH Team Members.
• Oversee all stations in the kitchen, including fryer, broiler, make-up, quarterback, and lead cook.
• Help control food and labor costs; meet sales goals and safety standards.

Skills

Communicate effectively in English

Basic math skills

Multi-task in fast-paced environment

Excellent teamwork

Leadership and professionalism

Education

Food Manager Certificate/ServSafe Manager Certificate

Job description

ABOUT USAt The Habit, our people make the difference. From our made-to-order menu selections, to our hands-on learning andgenuine customer service, there’s no substitute for quality. Over the past 40 years, through hard work and dedication, TheHabit has grown and still remains focused on one simple philosophy—always deliver high quality food and great service at a remarkable value. After all, there’s a reason why we were voted: "Best Tasting Burger in America".The Habit Difference is our people. Great customer service is a result of a well-trained team, taught to respect their job,the guests, and each other. We will show your career development the same respect we show all aspects of the “HABITDIFFERENCE”. Our training stresses the “why” behind everything you learn, creating leaders within our organization. Ourcareer path sets the industry standard in providing opportunities for personal and professional growth. With our culture oftraining and support, we reward outstanding work, promoting from within, and building long-term relationships with ourTeam Members.JOB SUMMARYKitchen Team Leaders set the example in the Back of the House by demonstrating exceptional knowledge of food andpersonal safety, as well as all procedures and standards. You should be trained and able to perform duties of all stationsin the kitchen, including Fryer, Broiler, Make-up, Quarterback, and Lead Cook. In the Kitchen Team Leader position,strong leadership, and communication skills are key. You will work closely under the management team to train anddevelop our Cooks; help control food and labor costs; meet sales goals and other targets; and ensure health and safetystandards are followed at all times. . During each shift, you will oversee the flow and efficiency of kitchen operations todeliver the Habit difference, ensuring we serve fresh, delicious food to every Customer.ESSENTIAL JOB FUNCTIONSSet the standard and leads by example in all kitchen functions and responsibilities.Provide direction and coaching to BOH Team Members.Able to perform all stations in the kitchen, including preparation and cooking of all food items.Ensure standard operational procedures are followed for consistent delivery of quality food items.Detailed knowledge of cleaning, maintenance, and operation of all kitchen equipment, including flat grills,charbroiler, fryer, slicer, etc.Comply with all established standards, including personal safety, food safety, sanitation, personal hygiene,appearance, and uniform.Set and maintain ordering pars weekly to ensure quality and availability of food products.Assist in training and developing BOH staff.Ensure kitchen organization, cleanliness, efficiency, and operations during opening shifts.Assist with opening and closing of the restaurant by following checklists.Write and follow weekly planner.Participate in weekly management meetings to share observations and thoughts regarding goals withmanagement.Optimize profits by controlling food and labor costs.BENEFITSWe are proud to offer:Medical, Dental and VisionCompany-paid Life InsuranceCompany-paid Long Term DisabilitySupplemental Life InsuranceVacation PaySick Time401(k) Retirement Savings PlanReferral Bonus ProgramsEmployee Meal Program (free meals from a limited menu during your shift)Employee Discounts on all other food items, both on and off shiftPHYSICAL REQUIREMENTSAble to reach, bend, stoop and frequently lift up to 40 pounds, but have the ability to lift up to 55 pounds.Able to work in a standing position for long periods of time.This position will involve some repetitive motion tasks.This position requires manual dexterity; auditory and visual skills; and the ability to follow written and oralinstructions and procedures.WORK ENVIRONMENTThis job operates in a kitchen environment housed with equipment such as a charbroiler, flat grill, slicer, andchef’s knives. The employee is frequently exposed to heat, steam, fire, and noise.SKILLS AND KNOWLEDGE REQUIREMENTSCommunicate effectively in English.Basic math skills.Demonstrates ability to multi-task in a fast-paced work environment.Excellent teamwork attitude.Strong leadership qualities and professionalism.MINIMUM REQUIREMENTS2 years of experience in related food service position preferred.Food Manager Certificate and/or ServSafe Manager Certificate required.Ability to work a flexible schedule based on restaurant needs.NOTE: This job description is not intended to be all-inclusive. Team Member may perform other related duties asnegotiated to meet the ongoing needs of the organization.