Shift Lead

Goodfellas Pizzeria; Nashville, Northern (TN, KY); Hybrid; USD 55,000 - 75,000; Full time

Job summary

Goodfellas Pizzeria is seeking an experienced kitchen supervisor to manage daily kitchen operations, ensure consistent quality, and uphold sanitation and safety standards. You will lead cooks and staff, train team members, and collaborate with management on menu planning and pricing.

The ideal candidate has a track record in fast-paced kitchens, strong organization, and a commitment to cost control and accurate portions. This on-site role offers growth within a popular pizzeria concept.

Qualifications

• Experience managing a busy kitchen and leading culinary staff.
• Strong knowledge of sanitation, safety, and food handling standards.
• Ability to plan menus, price items, and create standard recipe cards.

Responsibilities

• Oversee daily kitchen operations and ensure quality and consistency.
• Supervise cooks and kitchen staff; schedule shifts to meet business needs.
• Monitor food quality, safety, and sanitation; manage stock and inventory.
• Coordinate with managers on menu items, portions, and recipes.

Skills

Kitchen supervision

Food cost control

Sanitation standards

Menu planning

Staff training

Quality assurance

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.