Culinary Leader - South Lamar

South Lamar • Austin, TX

1d

About The Position

The Culinary Leader develops and trains kitchen Team Members through daily kitchen execution, using training programs and materials while setting high standards and fostering a fun, welcoming work environment. The role oversees training to ensure Team Members demonstrate strong culinary and food-safety skills and maintain a safe workplace.

The Culinary Leader helps ensure shifts are covered, teaches health regulations and safety procedures, and connects Front of House and kitchen teams to encourage collaboration. The position leads by example and holds teams accountable for product quality, consistency, service speed, cleanliness, maintenance, and service. It also schedules, supervises, and inspects repairs and maintenance; maintains operational documents as needed; and, under the Kitchen Manager’s guidance, oversees restaurant performance against defined metrics. The role reinforces sanitation standards and conducts weekly health inspections.

Requirements

• Flexible schedule, including nights and weekends.
• Willingness to work hands-on and get hands dirty.
• Experience training others, setting clear expectations, and following up.
• Strong leadership skills.
• Ability to work cohesively and collaboratively in a team environment.
• Proven ability to organize work, attend to detail, give direction, delegate tasks, manage time effectively, and handle multiple tasks in a timely manner.
• Ability to stand for several hours and walk for long periods.
• Ability to bend, stretch, twist, or reach for objects on shelves at various heights.
• Ability to frequently lift at least 10 pounds.

Responsibilities

• Develop and train Team Members through daily kitchen execution, training programs, and materials.
• Coach Team Members and oversee their training, culinary skills, food-safety skills, and safe work practices.
• Ensure shifts are covered to meet culinary expectations.
• Educate Team Members on Health Department regulations, safety procedures, and culinary expectations.
• Serve as a liaison between Front of House and kitchen teams to foster teamwork and collaboration.
• Schedule, supervise, and inspect repairs and maintenance to ensure timely, appropriate completion.
• Lead by example and hold teams accountable for product quality, consistency, speed of service, cleanliness, maintenance, and service.
• Use and maintain operational documents for Front of House and Back of House as needed.
• Under the Kitchen Manager’s guidance, oversee restaurant performance against defined metrics.
• Enforce sanitation standards and conduct weekly health inspections to assess practices, coach Team Members, and reinforce good behaviors.
• Create and foster a fun, welcoming, and comfortable work environment.

Benefits

• Average earnings of $23 per hour (base pay plus tip share).
• Weekly pay.
• Paid Time Off for full-time and part-time Team Members.
• Health, dental, vision, short-term disability, mental health, EAP, and telemedicine benefits for full-time Team Members.
• 401(k) with company match, subject to eligibility after one year of service and qualifications.
• Tuition reimbursement up to $2,000 annually, subject to eligibility after one year of service and qualifications.
• Casual, team-oriented work environment.
• Career growth and leadership development opportunities; the company promotes from within.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed