Lead Kitchen Manager (Springfield)

The Lead Kitchen Manager is responsible for their staff, food and food safety within the eatery. This individual must be knowledgeable on policies, procedures and food safety. This person must be compliant with all federal, state, and local laws as well as following food safety guidelines mandated by local health departments. The Lead Kitchen Manager must be Serv Safe Certified.

Requirements and Responsibilities:

Dependability: it is necessary to arrive to work on time for their scheduled shifts.

Availability: Must be able to work days, evenings, weekends and holidays.

Become certified as a Lead Kitchen Manager through CoreLife University and complete the 4 phases of the certification process.

The Lead Kitchen Manager position requires long periods of standing without a break. Lifting, reaching, bending and certain weight loads. At times you maybe required to lift up to 50 lbs.

The Lead Kitchen Manager is responsible for:

The food safety and sanitation compliance

Manages BOH team members and production

Employees training (food preparation, food safety, sanitation stands)

Maintaining a clean organized kitchen, walk-in cooler and dry storage areas

Effective coordination of kitchen team tasks to produce quality and on time product for guests

Manages opening/mid-day, pre-dinner and closing checklists

Good communication with Head Coach

When Applying:

Text 'clillinois' to 242424