Santa Monica Kitchen Team Lead

HomeState Hospitalities•Santa Monica, CA

1d•$24 - $28•Onsite

About The Position

HomeState is a Tex Mex kitchen in Southern California that emphasizes warm hospitality, care for guests and team members, and community involvement. The Kitchen Team Lead helps lead and train the kitchen team in collaboration with management, maintains kitchen standards, and supports a safe, healthy working environment. The role may include assisting with ordering and receiving products and opening or closing shifts. During those shifts, duties may include monitoring attendance and breaks, completing shift reports and waste logs, checking restaurant emails, reporting performance issues, counting inventory, and performing other assigned non-supervisory administrative tasks. Team Leads do not handle hiring, scheduling, progressive counseling, disciplinary actions, or terminations. The role requires following HomeState standards, sanitation guidelines, policies, and procedures; maintaining clean, organized common and kitchen areas; and delivering quality food and caring hospitality. Team Leads are expected to demonstrate resourcefulness, influence, situational adaptability, and trustworthiness, and to model HomeState’s service, hospitality, intentionality, nurturing, and excellence values. Regular, predictable attendance at scheduled shifts, training, and meetings is required, along with representing HomeState within the team and community. The position pays $24–$28 per hour with tip share. The stated base rate for team leads is $20.50 per hour; the posting says it is reasonable to expect $26–$28 per hour with tip share. Employees receive free meals each shift and access to benefits, subject to eligibility conditions.

Requirements

Mastery of all core competencies for the Kitchen Team Member role.
1–2 years of experience in a professional restaurant kitchen is preferred.
Personable and enjoys working with people and a diverse team.
Valid Food Handlers Certification Card, or ability to complete a company-provided course within 30 days of hire.
Availability to work a minimum of five days per week.
Weekends, day shifts, and evening shifts may be required.
Extended hours and/or a sixth day may occasionally be required.
Ability to remain stationary for long periods, six or more hours per shift excluding breaks.
Ability to lift, push, pull, or carry up to 40 pounds.
Ability to frequently bend and reach overhead.
Ability to lift and use utensils, including for chopping, and grip pots, pans, and other kitchen equipment.
Ability to work in fluctuating temperatures, including hot areas around 82°F and cold food-storage areas around 37°F.
Ability to work near open flames, hot cooking equipment, and steam.
Ability to perform repetitive motions, such as using food scoops for extended periods or repeatedly flipping tortillas.
Ability to work in tight spaces such as dish stations.
Ability to recognize, perceive, communicate, and/or comprehend directions and spatial cues.
Ability to sit, squat, and kneel occasionally.
Ability to regularly move around the restaurant between guest and kitchen areas while carrying items.
Ability to work in a constant state of alertness and in a safe manner.

Nice To Haves

1–2 years of experience in a professional restaurant kitchen.

Responsibilities

Follow HomeState standards, sanitation guidelines, policies, and procedures to ensure high-quality food, caring hospitality, and alignment with the company mission and core values.
Maintain regular, predictable attendance at scheduled shifts, training, and meetings.
Keep common areas and kitchen areas clean, organized, and appealing to guests.
Lead and train team members in collaboration with management.
Maintain standards and help ensure a safe, healthy working environment.
Assist with ordering and receiving products as needed.
Open or close shifts as assigned, including monitoring attendance and breaks, completing shift reports and waste logs, checking restaurant emails, reporting performance issues, counting inventory, and handling other assigned non-supervisory tasks.
Model resourcefulness, influence, situational adaptability, and trustworthiness in leading the team.
Represent HomeState internally and externally in the community.
Take pride in daily work and seek to improve the workplace.
Do not perform hiring, scheduling, progressive counseling, disciplinary actions, or terminations; these are outside the Team Lead’s responsibilities.