Chef Lead

Benefits

• Competitive salary
• Employee discounts
• Flexible schedule
• Health insurance
• Opportunity for advancement
• Training & development

The Back of House Lead oversees daily kitchen operations, including food prep, storage, cleaning, and inventory. This is a hands‑on working lead role: you will be on the line cooking and prepping while also organizing the BOH team to keep service smooth, safe, and on‑time. The BOH Lead also collaborates on menu development and creates new seasonal menu items.

• Lead BOH operations during scheduled shifts, setting the pace for speed, quality, and cleanliness.
• Prep, cook, and plate menu items according to recipes and presentation standards.
• Create and test new seasonal menu items in collaboration with ownership/management.
• Ensure proper food storage, labeling, and rotation (FIFO).
• Maintain a clean and organized kitchen, dish area, and storage areas throughout the day.
• Follow and enforce all food safety and sanitation procedures.
• Support opening and closing duties for the kitchen using established checklists.
• Communicate ticket times, large orders, and special requests with FOH team.
• Assist with catering orders: prep, packaging, and timing for pickups/deliveries.
• Assist with ordering and inventory, including tracking par levels and communicating low stock.
• Report equipment issues, low product, or safety concerns to management promptly.

• Prior kitchen / back-of-house experience.
• Experience with ordering and inventory (placing orders, tracking par levels, rotating stock). Must hold a valid Food Handler’s Card (or obtain within required timeframe).
• Must hold a valid MAST permit (or obtain within required timeframe).
• Knowledge of proper food prep, storage, and cleaning procedures.
• Able to consistently lift and carry at least 50 lbs. Comfortable working in a fast-paced, family-focused environment.
• Reliable, punctual, and able to follow systems and checklists.

• Catering experience (prep, packaging, and timing for events).
• Prior lead or supervisor experience in a kitchen environment.
• Interest in menu development and creativity with seasonal ingredients.
• Experience with Yellowdog inventory system.

Hours of operation for the kitchen/venue are Monday–Sunday, 9:00 am – 9:00 pm. Actual schedule will be based on business needs and may include evenings, weekends, and holidays.

Able to stand and walk for extended periods.
Frequent bending, reaching, lifting, and carrying up to 50 lbs.
Comfortable working around hot equipment and in a warm kitchen environment.