Culinary Lead

ROOF ABOVE INC•Charlotte, NC

2d•Onsite

About The Position

The Culinary Lead is responsible for assisting the Kitchen Manager with the day-to-day operations, coaching and development of team members, while working side by side with team members during the shift. Primary responsibilities include the oversight of Back of House operations and to assist purchasing, receiving, preparing, and presenting all food products in a timely manner, according to established recipes, and procedures, while creating a positive environment for those we serve, staff and volunteers.

Requirements

A high school diploma or GED and 2 or more years’ experience in hospitality, food services, or human service field is required.
Knowledge of kitchen equipment, safe food handling, and safe transit practices.
Current Serv-Safe Manager Certification or must obtain within six months of hire.
Skills required to: prepare, transport meals; safely operate agency vans; effectively interact with diverse populations.
Demonstrated ability to successfully work in a collaborative environment that places a high value on teamwork.

Nice To Haves

Prior experience working with homeless populations and experience working in a homeless shelter are preferred.

Responsibilities

Supervising and overseeing the production and preparation of food in a manner consistent with established recipes and procedures
In conjunction with all Management, enforcing compliance with all employment policies and always overseeing the cleanliness of the kitchen and safety of guests.
Directing productivity to monitor and maintain efficient and effective food preparation, cooking and cooling procedures per Health Department guidelines.
Managing performance of Back of House employees, including communicating performance evaluations to KM, coaching, and discipline
Assisting with the development of all Key Hourly employees by providing daily feedback on performance during one-on-ones
Conducting formal line Taste & Temp checks as part of overall responsibility for inventory and safety in the kitchen
Overseeing the proper handling, maintenance, and storage of all items and equipment.
Understanding, managing, and practicing safe food handling procedures
Managing food costs, tracking waste, and controlling kitchen labor costs
Directing work for kitchen employees, including assigning tasks before, during and after open hours of the kitchen
Training Back of House staff on equipment maintenance and cleaning procedures
Provides a welcoming presence to donors and volunteers.
Provides support for any volunteer/donor/guest related activities on campus that may require culinary services.
Creating a safe, fun, and clean work environment for the staff in a manner consistent with our core values and operational goals.
Participates in staff training and development activities as directed.
Performs other duties as assigned.