Culinary Leader - Katy

Tacodeli Brand • Houston, TX

16h • Onsite

About The Position

The Culinary Leader is responsible for developing and training Team Members, ensuring excellent culinary skills, food safety, and a safe work environment. This role involves overseeing daily kitchen execution, coaching Team Members, and fostering a fun and positive kitchen atmosphere. The Culinary Leader also plays a key role in operations, ensuring shifts are covered, educating Team Members on regulations and expectations, and serving as a liaison between Front of House (FOH) and Back of House (BOH) teams. They will also supervise maintenance, lead by example in product quality and consistency, and manage operational documents. Under the guidance of the Kitchen Manager, they will oversee restaurant performance to meet defined metrics and ensure adherence to sanitation standards through weekly health inspections.

Requirements

• Flexible schedule expected including nights and weekends.
• Willingness to be hands-on and not afraid to get hands dirty.
• Experience training and setting clear expectations and follow-up.
• Strong leadership.
• Ability to work cohesively in a team environment, collaborate.
• Proven skills in organizing work, attention to detail, giving direction, delegating tasks, managing time effectively, and handling multiple tasks in a timely manner.
• Must be able to stand for several hours and walk for long periods of time.
• Must be able to bend, stretch, twist, or reach for objects on shelves at various height levels.
• Ability to lift a minimum of 10 pounds frequently.

Responsibilities

• Continuously develop and train Team Members through daily kitchen execution.
• Utilize training programs and materials and continually raise the bar.
• Coach and develop Team Members, all the while creating a happy and fun kitchen environment.
• Oversee the training effort of all Team Members.
• Ensure that all Team Members exhibit excellent culinary skills, food safety skills and a safe work environment.
• Ensure all shifts are covered to meet the culinary expectations.
• Educate Team Members on all appropriate Health Department Regulations, safety procedures, and culinary expectations.
• Serve as a liaison between FOH and Kitchen teams, to create an environment of teamwork and synergy.
• Schedule, supervise, and inspect repairs and maintenance to ensure they are completed appropriately and in a timely fashion.
• Lead by example and hold teams accountable for excellence in product quality, consistency of execution, speed of service, cleanliness, maintenance and service.
• Utilize and maintain operational documents when needed for FOH and BOH.
• Under the guidance of the Kitchen Manager, oversee the restaurant performance to meet defined metrics.
• Hold team accountable to proper sanitation standards and perform weekly Health inspections to determine and coach practices and reinforce good behaviors.
• Create and foster a fun, welcoming, comfortable work environment.

Benefits

• Competitive earnings (base pay + tip share)
• Weekly pay
• Paid Time Off (PTO) 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 (eligible after one year of service and qualifications)
• Tuition reimbursement up to $2,000 annually (eligible after one year of service and qualifications)
• Casual, team-oriented work environment
• Career growth and leadership development opportunities—we believe in promoting from within.

What This Job Offers

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