Kitchen Lead | Part-Time | Benchmark International Arena
About The Position
The Kitchen Lead is responsible for preparing and serving quality food and beverage according to company standard recipes. The role prepares and cooks meats, soups, sauces, and other hot and cold foods; supervises and trains kitchen staff; and oversees other aspects of food and beverage operations. The Kitchen Lead must maintain excellent attendance and be available to work scheduled events according to business needs. This part-time position is at Benchmark International Arena and pays $24.50–$25.00 per hour. The position will remain open until December 31, 2026. Part-time benefits include a 401(k) Savings Plan and 401(k) matching.
Requirements
- Professional training through culinary education or work in a fast-paced fine dining restaurant or catering facility.
- 2–3+ years of experience working in a lead or supervisory capacity in a kitchen.
- Ability to lead kitchen staff.
- Ability to operate standard kitchen equipment, including a broiler, steamer, convection oven, mixer, meat slicer, and chef knife.
- Ability to communicate clearly, professionally, and respectfully with employees, co-workers, volunteers, management staff, and guests.
- Ability to work well in a team-oriented, fast-paced, event-driven environment.
- Valid food handling certificate if required by state and federal regulations.
Responsibilities
- Lead and train kitchen staff, teaching proper preparation skills and food presentation.
- Assist with controlling food and labor costs.
- Inspect locations regularly to ensure cleanliness and maintenance meet company standards.
- Assist with monthly inventory.
- Provide high-quality, fresh food products to guests in a timely manner.
- Prepare hot and cold foods according to company recipes and portioning requirements.
- Contribute as a team player to food preparation, service, and product delivery.
- Report maintenance needs for kitchen equipment.
- Maintain sanitation, health, and safety standards in work areas.
- Observe and test foods to ensure proper cooking.
- Portion, arrange, and garnish food plates for guest delivery.
- Consult with the Executive Chef and Sous Chef to plan menus and estimate expected food consumption.
- Meet the company standard for excellent attendance.
Benefits
- 401(k) Savings Plan
- 401(k) matching
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What This Job Offers
Job Type
Part-time
Career Level
Mid Level
Education Level
No Education Listed
