Kitchen Team Lead

Bundoo Khan group; Fremont (CA); On-site; USD 28,000 - 32,000; Full time

Benefits offered by this job

Medical, Dental and Vision

Company-paid Life Insurance

Company-paid Long Term Disability

Vacation Pay

Sick Time

401(k) Retirement Savings Plan

Referral Bonus Programs

Employee Meal Program (free meals)

Job summary

Kundoo Khan is hiring a Kitchen Team Leader to set standards and lead the back-of-house team across fryer, broiler, make-up, quarterback, and lead cook. You will train cooks, manage food and labor costs, and ensure health and safety standards are consistently met.

You’ll work closely with the management team to deliver high-quality, freshly prepared meals while maintaining efficiency and teamwork during busy shifts.

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.
• Basic math skills.

Responsibilities

• Set 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.
• Detail knowledge of cleaning, maintenance, and operation of all kitchen equipment.
• Comply with all established standards, including personal safety and food sanitation.

Skills

English

Basic math

Multitasking

Leadership

Education

Food Manager Certificate

ServSafe Manager Certificate

Job description

ABOUT USAt Kundoo Khan, 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, Kundoo Khan has grown and still remains focused on one simple philosophy—always deliver high quality food and great service at a remarkable value.The Kundoo Khan 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 “KUNDOO KHAN DIFFERENCE”. 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 Kundoo Khan difference, ensuring we serve fresh, delicious food to every Customer.Pay Range: $20 per hour - $23 per hourESSENTIAL 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 oral instructions and procedures.WORK ENVIRONMENTThis job operates in a kitchen environment housed with equipment such as a charbroiler, flat grill, slicer, and chef’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 as negotiated to meet the ongoing needs of the organization.