Kitchen Lead

Our Mom's Restaurant & Bar is hiring an experienced Kitchen Lead who can run a successful kitchen shift, enforce our operating standards, and develop line cooks into stronger, more consistent team members. This is a working leadership position. The Kitchen Lead must be capable of running every line station, directing kitchen execution, correcting problems in real time, and maintaining food quality, ticket times, cleanliness, and food safety throughout the shift. Pay and Schedule: $12.00–$16.00 per hour. This is a full-time position. Applicants must be available to work days, nights, and weekends. Team members begin at the lower end of the pay range during the introductory training period. Advancement toward $16.00 per hour is based on demonstrated leadership, station proficiency, shift execution, food quality, ticket times, sanitation, reliability, and the ability to develop line cooks. What You'll Do: Take responsibility for kitchen execution during assigned shifts. Direct line cooks and coordinate stations during service. Ensure food is prepared according to recipes, portions, presentation standards, and food-safety procedures. Monitor ticket times and make adjustments to keep service moving. Work any line station when necessary. Ensure stations are stocked, prepared, clean, and ready for service. Enforce labeling, dating, food rotation, temperature-control, sanitation, and cleaning standards. Identify and correct performance or quality problems during the shift. Train, coach, and develop line cooks on station execution, recipes, urgency, organization, and consistency. Provide clear feedback while maintaining a professional and accountable kitchen. Communicate product shortages, equipment problems, staffing concerns, and operational issues to management. Coordinate with the front-of-house team when necessary to protect the guest experience. What We're Looking For: Strong line-cook experience and proficiency across multiple stations. The ability to run a kitchen shift without constant management supervision. The confidence to enforce standards and address problems professionally. The ability to train and develop line cooks. Strong communication, organization, urgency, and attention to detail. Dependable attendance and the ability to remain composed during high-volume service. A working knowledge of food safety, sanitation, labeling, storage, and proper food rotation. The ability to stand for extended periods and safely lift up to 50 pounds. Pay Progression: The upper end of the pay range is earned through demonstrated performance. Advancement is based on the ability to run a complete shift, maintain food quality and ticket times, enforce kitchen standards, communicate effectively, develop line cooks, maintain sanitation, and produce consistent results without requiring constant oversight. #J-18808-Ljbffr