Shift Lead

Goodfellas-Pizzeria; Bloomington (IN); On-site; USD 40,000 - 60,000; Full time

Job summary

Goodfellas-Pizzeria is seeking an experienced kitchen lead to oversee daily kitchen operations, ensure quality, sanitation, and cost control, and train staff in cooking methods and presentation. You will plan production, price new items with managers, monitor inventory, and schedule personnel to meet demand while maintaining high standards.

Join a team focused on consistency and the best slice in town. Responsibilities include supervising cooks, enforcing recipes, and ensuring timely deliveries

Qualifications

• Experience maintaining sanitation standards in a kitchen.
• Ability to train staff in cooking methods and plating.
• Experience estimating supplies and managing costs.

Responsibilities

• Promote and act in line with restaurant mission.
• Monitor sanitation practices to ensure standards.
• Check quality of raw or cooked food.
• Estimate supplies and costs of ingredients.
• Control food cost and waste by following recipes and procedures.
• Instruct cooks in preparation, cooking, garnishing, or presentation.
• Plan and price menu items with managers and establish portions.
• Supervise or coordinate activities of kitchen staff.
• Ensure all food is prepared and served to recipes and standards.
• Schedule personnel to meet business activity and control labor costs.
• Inspect supplies and equipment to ensure standards.
• Order or requisition food and supplies to ensure operations.
• Ensure deliveries follow receiving policies and are correct.
• Determine production schedules and staff requirements for timely service.
• Check quantity and quality of received products.
• Determine food presentation and decorative displays.

Skills

Food preparation

Quality standards

Sanitation

Staff training

Cost control

Menu pricing

Staff scheduling

Inventory management

Tools

Kitchen equipment knowledge

Job description

Description

Responsible for daily kitchen functions including food preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.

Requirements

• Promote, work, and act in a manner consistent with the mission of Goodfellas Pizzeria. The best slice and cocktail bar period while focusing on Respect of the 4 “P’s”
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Monitor sanitation practices to ensure that employees follow standards and regulations.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Check and maintain proper food holding and refrigeration temperature control points.
• Estimate amounts and costs of required supplies, such as food and ingredients.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
• Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
• Supervise or coordinate activities of cooks or workers engaged in food preparation.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Inspect supplies, equipment, or work areas to ensure conformance to established standards.
• Order or requisition food, equipment, or other supplies needed to ensure efficient operation.
• Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
• Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Check the quantity and quality of received products.
• Determine how food should be presented and create decorative food displays.