Shift Lead

Goodfellas Pizzeria; Covington (KY); On-site; USD 42,000 - 64,000; Full time

Job summary

Goodfellas Pizzeria in Covington, KY is seeking a hands-on kitchen leader to oversee daily food preparation, uphold quality standards, and drive sanitation and safety. You will train cooks in techniques, portion control, and plating presentation, while maintaining clean work areas, proper temps, and organized storage.

As part of the leadership team, you will plan production schedules, establish menu item specifications, monitor waste and costs, and collaborate with the front of house and

Qualifications

• Promote and act in a manner consistent with the mission of Goodfellas Pizzeria.
• Maintain cleaning schedules for kitchen areas and equipment.
• Monitor sanitation practices to ensure standards and regulations are followed.
• Check quality of raw or cooked food to meet standards.
• Estimate amounts and costs of required supplies and ingredients.
• Instruct cooks on preparation, cooking, garnishing, and presentation.

Responsibilities

• Oversee daily kitchen operations and food preparation.
• Train cooks and other staff in methods of cooking, portioning, and plating.
• Ensure adherence to recipes, portions, and serving standards.
• Plan production schedules to meet service demand.
• Control food costs through inventory, requisition, and waste management.
• Collaborate with managers to price menu items and establish standard recipes.
• Supervise or coordinate activities of kitchen staff to maintain quality.

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.