Kitchen Shift Leader - Gracy Farms

Tacodeli Brand•Austin, TX

3d•Onsite

About The Position

The Kitchen Shift Leader is responsible for people development and operational excellence within the kitchen. This role involves training and coaching Team Members, ensuring adherence to culinary standards, food safety, and a safe work environment. The leader will also oversee daily operations, manage schedules, and act as a liaison between Front of House (FOH) and Kitchen teams to foster teamwork and synergy. They will lead by example, holding the team accountable for product quality, consistency, speed of service, cleanliness, and maintenance, while also ensuring compliance with health regulations and sanitation standards.

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.

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 correct bad practices and reinforce good behaviors.
Create and foster a fun, welcoming, comfortable work environment.