Shift Lead

Goodfellas Pizzeria; Chattanooga (TN); On-site; USD 42,000 - 64,000; Full time

Job summary

Goodfellas Pizzeria is seeking a kitchen lead to oversee daily kitchen functions, food preparation, quality standards, sanitation, and training of staff.

You will work with managers to plan menus, set portions, create recipe cards, monitor costs, and ensure consistent presentation of all dishes.

Qualifications

• Promote the mission of Goodfellas Pizzeria and uphold brand standards.
• Maintain cleaning schedules for kitchen areas and equipment.
• Monitor sanitation practices to meet standards and regulations.

Responsibilities

• Prepare food and maintain quality standards.
• Train staff in cooking methods, plate presentation, portions, cost control, and sanitation.
• Supervise cooks and other workers in food preparation.
• Work with managers to price menu items, establish portions, and create recipe cards for new items.
• Ensure all products are prepared and served according to recipes and standards.
• Schedule staff to meet labor cost objectives and business activity.

Skills

Leadership

Cost control

Food safety

Team training

Menu planning

Quality standards

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.