Restaurant Lead Kitchen - NY

CoreLife Eatery; Town of Webster (NY); On-site; USD 50,000 - 65,000; Full time

Benefits offered by this job

PTO

Medical Insurance Plans

Competitive Salary

Flexible Work Schedule

Paid Training

Meal Discounts

Job summary

CoreLife Eatery is seeking a Lead Kitchen to ensure smooth operation, high cleanliness, and strong leadership. You will supervise staff, train for timely, courteous, accurate service and enforce proper sanitation at all times.

You will oversee production, budgeting, inventory, HR/payroll, scheduling, and compliance with FDA/USDA standards while driving continuous improvement and ensuring customer satisfaction.

Qualifications

• High school diploma or GED required; some post-secondary education preferred.
• One year of relevant experience with supervision experience.
• Experience in supervising and managing staff.
• Knowledge of FDA and USDA regulations regarding food practices.
• Excellent computer and Microsoft Office skills.
• Excellent communication skills, verbal and written.
• Knowledge of budgeting, forecasting, staffing and scheduling.
• Strong financial acumen and P&L accountability experience.

Responsibilities

• Oversees production of food according to sanitation and quality standards.
• Establishes and maintains procedures and standards for health and safety.
• Manages and mentors staff, including recruiting/hiring/training, HR/payroll, discipline, etc.
• Manages budget and finances for the kitchen.
• Manages inventory and adheres to set budgets.
• Ensures work areas and equipment are clean and properly stored.
• Ensures compliance with applicable federal/state laws and company policies.
• Addresses customer concerns and issues.

Skills

Leadership

Staff Management

Budgeting & P&L

FDA/USDA knowledge

Communication

HR/Payroll oversight

Inventory control

Sanitation standards

Education

High school diploma or GED

Tools

Microsoft Office

Job description

The Lead Kitchen ensures that the kitchen operates smoothly and in a high state of cleanliness and provides strong leadership and supervision to the kitchen staff. He or she helps manage and train the staff to ensure they provide exceptional service to customers in a timely, courteous, efficient, and accurate manner and that they follow proper sanitation standards and keep all areas clean and sanitary at all times.

RESPONSIBILITIES

• Oversees production of food according to sanitation and quality standards
• Establishes and maintains procedures and standards that ensure the health and safety of everyone
• Manages and mentors staff, including recruiting/hiring/training of all employees, overseeing HR/payroll, managing issues of discipline/termination, ensuring ongoing training/education, etc.
• Manages budget and finances
• Manages inventory and adheres to set budgets
• Ensures that work areas are clean and that equipment, tools, and supplies are properly stored
• Ensures compliance with all applicable federal and state laws and all company policies
• Addresses customer concerns and issues

QUALIFICATIONS

• High school diploma or high school equivalency diploma required; some post high school education or training preferred
• One year of relevant experience
• Experience in supervising and managing staff
• Knowledge of FDA and USDA regulations regarding food practices and handling required
• Excellent computer and Microsoft Office skills
• Excellent communication skills, verbal and written
• Knowledge of budgeting, forecasting, staffing, and scheduling
• Strong financial acumen and P&L accountability experience

BENEFITS

• Paid Time Off (PTO)
• Medical Insurance Plans
• Competitive Salary
• Flexible Work Schedule
• Paid Training
• Meal Discounts