Culinary Lead

Key Responsibilities:

• Leadership – Oversee the work of kitchen staff, including cooks and utility kitchen workers, ensuring meals are prepared accurately and timely. Provide guidance to cooks on techniques and safety protocols.
• Meal preparation – Prepare and cook dishes according to recipes, including complex meals, soups, salads, and sauces. Ensure that all food items are plated and garnished according to presentation standards.
• Menu planning – Assist in planning menus and ordering supplies. Monitor inventory levels to ensure that necessary ingredients and supplies are always available, and manage food costs effectively.
• Quality control and compliance – Maintain high standards of food quality and presentation. Ensure that all cooking stations are clean and adhere to food safety regulations, including proper food storage and sanitation practices.
• Collaboration and communication – work closely with the Director of Culinary and Chef Managers to ensure smooth kitchen operations. Communicate effectively with team members to coordinate food preparation and service.
• Problem-solving – Troubleshoot and resolve any issues that arise in the kitchen, ensuring that service runs smoothly and efficiently.

Qualifications:

• Proven experience in a Culinary Lead role or similar role
• Knowledge of various cooking techniques, ingredients, equipment and procedures
• Understanding of food safety procedures and kitchen hy
• Ability to work in a fast-paced environment
• Good communication and teamwork skills
• High school diploma or equivalent; culinary training a plus

Physical Requirements:

• Ability to stand for extended periods
• Lift and carry up to 50 pounds
• Work in hot, humid, and noisy environments