Hot Production Lead - Offsite Catering

PROOF OF THE PUDDING•Atlanta, GA

1d•Onsite

About The Position

The Hot Production Lead is responsible for supporting morning culinary operations, ensuring accurate production execution, and maintaining high standards of quality, organization, and safety. This role provides operational leadership during early shifts, assists with production oversight, and serves as the point of contact when the Sous Chef is not present.

Requirements

Business Acumen - Demonstrate comprehension of the job, including policies, practices, and relationships. Possess the expertise and skill levels required of the job and perform with quality.
Dedication - Dependable, reliable and follows through on projects from inception to completion. Willing to put in as much time as necessary to complete tasks. Demonstrate a win-win attitude: “see it, own it, solve it.”
Ethics and Integrity - Acts with integrity, honesty and knowledge that promote the company’s culture, values and beliefs while maintaining the highest standards of professional conduct.
Safety & Security - Observe safety and security standards. Use equipment and materials properly. Comply with safety standards and personal protective equipment requirements. Report potential unsafe conditions or practices to appropriate person immediately. Promote restaurant safety, cleanliness and security compliance at all times.
Teamwork - Cooperate and be willing to work as a team player to achieve goals and tasks accurately, efficiently and timely.
Communication - Communicate clearly and effectively with mutual respect, understanding and trust to fellow associates, managers, supervisors and guests. Listen carefully to opinions and views of others; state understanding of what has been heard.
Initiative - Contribute new ideas and suggestions to enhance productivity and efficiency. Be proactive in troubleshooting problems or issues and take action to mitigate potential problems.
Adaptability & Planning - Possess the ability to learn new tasks and adjusts well to new situations. Perform well under tight time schedules and pressures to change direction quickly.
Service Orientation - Demonstrates a sense of urgency. Is welcoming, friendly and smiles when visible to guests.

Responsibilities

Review and verify party carts, short lists, fire times, and priority items to ensure timely and accurate execution
Open the kitchen for early‑morning events, breakfasts, and departing parties, ensuring all stations are prepared and operational
Assist in assigning daily production tasks and follow up to ensure proper delegation and completion, focusing on hot side production.
Serve as acting lead in the absence of the Sous Chef, orchestrating the daily plan and ensuring smooth execution across all stations
Receive product deliveries, conduct quality checks, and sign off on items when Purchasing, Utility, or a Chef is not available
Support monthly inventory processes by verifying counts and ensuring accurate documentation
Compare production output to Event Orders to identify discrepancies, missing items, or incorrect preparation
Ensure proper production techniques and recipes are followed to maintain consistency, quality, and efficiency
Promote and enforce proper sanitation, cleanliness, and safety practices throughout the kitchen
Provide guidance and support to staff to maintain a productive, organized, and safe work environment