Job Summary

The Kitchen Team Lead plays a crucial role in ensuring the smooth operation of our kitchen in a fast casual restaurant environment. This position requires strong leadership skills and the ability to maintain high standards of food quality and customer service. The ideal candidate will be responsible for overseeing evening kitchen operations and ensuring compliance with food handling and safety regulations.

Qualifications

• Able to be on your feet for 4-8 hours
• Ability to read, write and speak English in a clear understandable voice
• 1 - 3 years restaurant experience with knowledge of food service standards
• Willing to work afternoons and evenings
• Good written and oral communication skills
• Dependable, punctual & honest
• Employee must occasionally lift and/or move objects up to 60 pounds or more
• Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus

Skills

• Proven leadership skills.
• Proficient in POS systems for efficient order processing.
• Strong knowledge of food handling practices and safety regulations.
• Excellent cooking skills with an emphasis on quality and presentation.
• Ability to work in a fast-paced environment while maintaining attention to detail.
• Strong communication skills to effectively interact with team members and customers.

Duties

• Lead and direct kitchen operations to ensure efficient workflow and high-quality food preparation.
• Demonstrate ability to safely prepare all menu items by following company procedures and recipes
• Proficient in cooking techniques, food handling procedures, food allergens and customer service best practices.
• Perform final plate checks to ensure proper presentation of prepared foods
• Ensures proper storage and labeling of raw and prepared food items
• Oversee evening kitchen operations, including proper closing procedures, inventory control and equipment cleaning.
• Maintain cleanliness and organization of the kitchen area in accordance with Roman Ramen protocols, and local health and safety regulations.
• Collaborate with the Kitchen Manager to implement new menu items and promotions effectively.
• Communicate with the Kitchen Manager regarding equipment and small ware needs

Foodservice Certification Preferred but not required

Expected hours: 35 – 40 per week

Work Location: In person