KITCHEN LEAD

BODEGA TAQUERIA Y TEQUILA•Miami Beach, FL

1d•Onsite

About The Position

The Kitchen Lead plays a vital role in ensuring smooth and efficient kitchen operations by leading the kitchen team, maintaining quality standards, and upholding food safety regulations. This position focuses on providing guidance to kitchen staff, ensuring food quality, and creating an organized and collaborative work environment. The Kitchen Lead will also support inventory management, assist in scheduling, and take ownership of kitchen cleanliness and compliance standards.

Requirements

3+ year experience as a Kitchen leader, preferred in a Quick Service Restaurant (QSR).
1+ years of experience handling cash in a supervisory capacity and/or on behalf of others preferred.
Strong communication, problem-solving, and organizational skills.
Must demonstrate a high degree of professional integrity and the ability to work effectively in a fast-paced environment.
Ability to speak English clearly, distinctly, and cordially with staff and vendors.
Ability to read and write English to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms.

Responsibilities

Team Leadership:
Lead, motivate, and train kitchen team members, fostering a collaborative and efficient kitchen environment.
Assign specific tasks to kitchen staff to ensure smooth and effective operations during service and preparation.
Support kitchen preparation tasks and line operations as needed, with or without additional support.
Supervise the preparation and presentation of menu items to maintain consistency with established recipes and standards.
Provide training and guidance to new team members to ensure adherence to operational procedures and standards.
Act as a primary point of contact for kitchen staff during shifts, relaying updates or operational priorities as needed.
Inventory Management:
Assist in receiving and inspecting deliveries to ensure product quality, correct quantities, and adherence to specifications.
Oversee proper storage of all food products, including maintaining correct temperature settings for perishable items.
Implement and enforce First In, First Out (FIFO) and other inventory rotation methods to minimize waste and ensure freshness.
Assist in maintaining accurate inventory records and updating systems with product usage, waste, and spoilage data.
Collaborate with management to forecast inventory needs based on sales trends and upcoming events or promotions.
Conduct regular and thorough inventory audits, reconciling discrepancies and identifying opportunities for efficiency improvements.
Monitor supply levels of kitchen consumables, including packaging, disposables, and cleaning supplies, to ensure uninterrupted operations.
Communicate inventory needs and shortages promptly to management to prevent disruptions in service.
Ensure compliance with food safety and sanitation standards during inventory handling, including proper labeling, dating, and storage organization.
Maintain the cleanliness and organization of all storage areas, including refrigerators, freezers, dry storage, and supply closets.
Quality Control:
Oversee food preparation, presentation, and service to ensure adherence to quality and brand standards.
Prepare food items in accordance with standard recipes to maintain consistency.
Promptly address issues related to food quality, ensuring solutions are implemented effectively.
Maintain cleanliness and sanitation in all kitchen areas, including equipment and preparation spaces.
Monitor proper storage and handling practices to uphold health and safety standards.
Compliance and Safety:
Ensure compliance with all local, state, and federal health and safety regulations, as well as company policies and procedures.
Maintain active Food Handler and/or Food Safety Manager certifications as required by jurisdictional guidelines.
Supervise and enforce proper food safety practices, including correct storage, handling, preparation, and labeling of food items.
Regularly monitor kitchen operations to identify and address potential safety or sanitation issues, taking corrective action when necessary.
Document and report any infractions related to improper food handling or safety protocol violations and follow up to ensure corrective measures are implemented.
Conduct routine inspections of kitchen equipment and workspaces to ensure compliance with cleanliness and safety standards.
Collaborate with management to address and resolve safety concerns promptly, including reporting and rectifying hazardous conditions.