Shift Lead

Goodfellas Pizzeria; Bloomington, Northern (IN, KY); Hybrid; USD 42,000 - 61,000; Full time

Job summary

Goodfellas Pizzeria is seeking a kitchen lead to oversee daily kitchen operations, ensure quality standards, and maintain sanitation. The role involves supervising cooks, training staff in cooking methods, plate presentation, and portion control, while controlling costs and maintaining safety protocols.

You will coordinate with restaurant managers to plan menus, schedule staff, and ensure timely delivery of services, with emphasis on consistency and waste reduction.

Qualifications

• Experience in restaurant kitchen operations.
• Ability to train and supervise cooks.
• Maintain sanitation and food safety standards.
• Cost control and portioning knowledge.

Responsibilities

• Oversee daily kitchen operations and food preparation to meet quality standards.
• Maintain sanitation and cleanliness across kitchen areas.
• Train employees in cooking methods, plating, and portion sizes.
• Coordinate with managers on menu planning and cost control.
• Ensure timely delivery of services and correct storage procedures.

Skills

Food preparation

Quality standards

Staff training

Sanitation

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.