Kitchen Lead, Heritage at Sportsmans Park

Craft Culinary Concepts•Glendale, AZ

10h•Onsite

About The Position

The Kitchen Lead at Heritage at Sportsmans Park is responsible for culinary execution, team leadership, and operational support. This role involves preparing high-quality food, ensuring adherence to safety and sanitation standards, and guiding junior kitchen staff. The lead will also assist management in overseeing shift operations and maintaining kitchen standards.

Requirements

Minimum of 2–3 years of experience in premium food preparation within a fast-paced, high-volume environment.
Demonstrated ability to lead, mentor, and positively influence kitchen team members.
Strong working knowledge of kitchen equipment and cooking techniques.
Ability to follow and interpret written and verbal instructions, prep lists, timelines, and BEOs.
Strong communication and interpersonal skills; able to interact effectively with co-workers and supervisors.
Ability to work independently, prioritize tasks, and remain calm under pressure.
Valid Maricopa County Food Handler’s Card or equivalent.
Reliable attendance and punctuality in an event-driven team environment.
Ability to stand and maintain fast-paced mobility for the entire shift.
Ability to frequently lift and carry food and other items weighing up to 50 pounds (and occasionally more).
Ability to work in varying temperatures, including moving between warm kitchen areas and cold storage.

Responsibilities

Prepare, cook, and present premium food items in accordance with menus, BEOs, recipes, and quality standards.
Ensure all food products are prepared, held, and served at correct temperatures.
Observe and practice all established health, safety, and sanitation procedures.
Ensure proper rotation, labeling, dating (FIFO), and storage of all food products.
Use correct utensils, portions, and cooking methods at all times.
Maintain a clean, sanitized, and organized workstation and kitchen environment.
Complete all required food time and temperature logs accurately.
Perform opening and closing duties, as assigned and all related cleaning procedures.
Work multiple stations as assigned based on business needs.
Serve as a lead resource on the line, guiding Cook II, Cook III, and Prep Cooks through proper techniques, timing, and execution.
Mentor and coach kitchen staff by providing on-the-spot training, feedback, and support.
Set the tone for professionalism, teamwork, urgency, and attention to detail.
Assist Management with training of new kitchen team members.
Monitor food prep quality, accuracy and timeliness.
Communicate proactively with kitchen leadership regarding food quality, prep levels, shortages, and operational challenges observed.
Assist with restocking, inventory rotation, receiving, and stocking deliveries as needed.
Support management by helping oversee kitchen operations during shifts, including backing up leadership when supervisors or managers are unavailable, as assigned.
Reinforce compliance with all applicable health, safety, and company standards.
Assist other positions in the kitchen when needed to support overall operations.
Perform other related duties, tasks, and responsibilities as assigned.