Shift Lead

Goodfellas Pizzeria; Covington (KY); On-site; USD 40,000 - 60,000; Full time

Job summary

Goodfellas Pizzeria in Covington, KY seeks a hands-on Kitchen Manager to supervise daily kitchen operations, ensure quality and sanitation, and train team members in cooking methods and presentation.

You will help plan menu items, establish portions, and implement cost-control practices while maintaining high standards and efficiency in a fast-paced restaurant environment.

Qualifications

• Must uphold mission and standards of Goodfellas Pizzeria.
• Maintain cleaning schedules for kitchen areas and equipment.
• Monitor sanitation practices to ensure compliance with standards.

Responsibilities

• Oversee daily kitchen operations and food preparation.
• Train and supervise cooks and staff on cooking methods and plate presentation.
• Assist in planning and pricing menu items and standard recipes.
• Ensure products are prepared consistently to recipes and portion sizes.
• Schedule staff to meet business needs and manage labor costs.

Skills

Food preparation

Sanitation

Staff training

Cost control

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.