Culinary Leader - Post Oak

Tacodeli Brand • Houston, TX

13d • Onsite

About The Position

The Culinary Leader is responsible for developing and training team members, ensuring operational excellence, and fostering a positive work environment. This role involves hands-on execution, adherence to health and safety regulations, and collaboration between front-of-house and back-of-house teams. The Culinary Leader will oversee restaurant performance metrics, maintain cleanliness and maintenance standards, and lead by example to ensure high-quality product and service.

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, 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

• Average earnings of $20.00 per hour (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