Team Leader

Job Summary: The Team Leader is responsible for the day-to-day operations of the kitchen, ensuring high-quality food preparation, efficient service, and adherence to food safety standards. This role requires a strong understanding of guest service, kitchen dynamics, excellent leadership skills, and the ability to maintain a positive and productive work environment. The Team Leader will oversee all staff, manage inventory, and contribute to menu development, all while upholding the restaurant's commitment to guest satisfaction and operational excellence. Responsibilities: Kitchen Operations: Oversee and participate in all aspects of food preparation, including prepping, cooking, assembly, and presentation, ensuring consistency and quality Manage kitchen flow during peak hours to ensure timely service and maintain customer satisfaction Ensure all food items are prepared according to recipes, portion sizes, and quality standards Monitor food inventory, place orders, and minimize waste through proper handling and storage Conduct regular quality and safety checks on ingredients and finished products Maintain a clean and organized kitchen environment, adhering to company and NYC DOH regulations Team Leadership & Training: Train new kitchen staff on food preparation techniques, kitchen procedures, and safety protocols Supervise and motivate staff, fostering a positive and collaborative team atmosphere Delegate tasks effectively and ensure all team members understand their responsibilities Provide ongoing coaching and feedback to improve staff performance Schedule staff to ensure adequate coverage Inventory & Cost Control: Monitor food costs and actively work to reduce waste and optimize inventory levels Conduct regular inventory counts and reconcile with sales data Identify opportunities for cost savings without compromising quality or availability of ingredients Food Safety & Compliance: Ensure strict adherence to company and NYC DOH regulatory guidelines Implement and maintain proper food handling, storage, and temperature control procedures Maintenance & Equipment: Perform routine checks on equipment and report any malfunctions or maintenance needs Ensure all equipment is cleaned and maintained properly Customer Service: Address guest feedback related in a professional and timely manner Collaborate between kitchen and front-of-house staff to ensure a seamless dining experience Qualifications: Proven experience (2 years) as a Team Leader or similar role in a restaurant setting In-depth knowledge of food preparation techniques, cooking methods, and kitchen equipment Solid understanding of food safety principles and practices Strong leadership, communication, and interpersonal skills Ability to work effectively in a fast-paced environment and manage multiple tasks simultaneously Excellent problem-solving and decision-making abilities Flexibility to work various shifts, including evenings, weekends, and holidays Basic computer skills for inventory management and scheduling Physical Requirements: Ability to stand for extended periods and lift up to 50 pounds Manual dexterity and coordination to operate equipment Education: High school diploma or equivalent required New York City Department of Health Food Handler’s Certificate required Culinary degree or certificate is a plus -- #J-18808-Ljbffr Alumni Ventures