Company: Bourbon & Baker
Position: Kitchen Lead
Job Classification: Part Time, Non-Exempt
Benefits Eligibility: Not Eligible
Reports To: Bourbon & Baker’s Executive Chef
Work Schedule: 8-25 hours per week, will vary based on business volume. Schedule will vary based on business need but a generally consistent schedule can be expected.
Summary of Role: The Bourbon & Baker Kitchen Lead sets the tone for the shift and places the kitchen team in a position to be successful. This role includes oversight of and involvement in: daily prep list generating and managing, team leading, line execution, guest experience, cleanliness and company policy adherence. Leadership, communication, and positivity are critical in this position.
What’s In It For You

• Hourly pay rate within the range of $18 - $23 / hour based on skill set or experience
• Employee Shift Meal Benefit
• Employee Referral Bonus Program
• 50% Team Member Discount for you & up to 4 guests at all company locations
• Company observed holidays off work
• Food and beverage training from industry experts
• Potential access to and sponsorship of industry related certifications
• Opportunity for career advancement within our company
• Company sponsored gatherings and events
• Mentor-guided career & personal development opportunity, via our 1-1 program

What We Need From You

• A passion for creating memorable experiences of hospitality through culinary excellence
• Strong verbal and written communication skills
• Ability and willingness to move quickly, efficiently and safely through the kitchen
• Strong work ethic to execute demanding physical and mental work under pressure
• Positive attitude that remains consistent under pressure
• Desire for continual learning and growth

Key Responsibilities

• Set a positive tone and lead the team in being successful each day
• Own daily prep list- ensure consistency, accuracy, quality, proper prioritization
• Ensure kitchen is opened and closed properly each day
• Reinforce all training and coaching methods and matters set forth by executive chef to include discipline, reward, and planning
• Take leadership of all food, kitchen, and production related matters; help ensure all product is in proper place and rotation; ensure labels are up to date
• Ensure equipment is running properly (holding proper temps, etc) and staff is trained on and using equipment properly
• Ensure the quality performance of kitchen team
• Train, supervise and coach the practice of food safety standards
• Take leadership of any problems occurring on your shifts and report them to proper department head
• Expect excellence from all employees regardless of experience and ability. Teach when slow, reinforce when steady, demand when busy
• Identify and develop talent within the team for individual and team improvement
• Complete monthly physical inventory of all food related items
• Maintain food cost goal of 30% (pre-rebate) as calculated on monthly profit & loss statement
• Maintain labor goals set forth by executive chef through proper staff cuts. Adjust staffing as necessary through shift based on volume; be fair to the restaurant and yourself when doing so.
• Maintain ChefTec as directed
• Establish / reinforce positive communication between kitchen and service team
• Communicate with floor manager any issues with service staff and offer suggestions
• Check with executive chef / sous chef / MOD prior to leaving each day
• Communicate professionally & efficiently with guests and colleagues
• Provide creative influence on special occasions and events
• Be an active member of The Company’s leadership team
• Perform additional duties as dictated by business need and as directed

Physical Demands

• Be on your feet & standing in one place for extended periods of time up to 10 hours
• Climb up and down stairs many times during each shift
• Lift, carry and move items up to 60 lbs
• Reach & lift above the head; squat, bend, and twist your body as needed
• Function in a work environment that is hot, loud, in tight spaces with colleagues, contains wet and slippery surfaces
• Work near and interact with extremely hot cooking equipment including but not limited to the grill, gas burners, fryers, ovens, toasters, etc