Lead Cook

REPORTS TO Kitchen Manager and Restaurant General Manager SUPERVISION EXERCISED All Cooks and Dishwashers POSITION STATUS This is a full-time position with benefits INTRODUCTION Do you believe that dreams are built on smiles? At T’s, we do, literally! We hire SMILES, cook smiles, and serve smiles. We love what we do, and we love to share our passion for the art of breakfast, brunch, and lunch within our community. Our team is everything to us. Smiling teams equals smiling guests and that’s what T’s is all about. ABOUT US T’s Restaurant Group is a growing, family‑owned restaurant group that has been a Rhode Island tradition since 1982. We currently have 3 locations in Cranston, East Greenwich, and Narragansett. With a commitment to carefully sourcing local food and products around the New England area, we support real food, fresh ingredients, local purveyors and sustainable choices whenever possible. We are devoted to providing our teams and guests with a culture of gratitude, respect, safety and belonging. We value life’s journey and believe in sharing in the journey together, celebrating life one day at a time, one plate at a time. ABOUT THE POSITION The overall aspect of this position is to lead and train kitchen team members in methods of cooking, preparation, plate presentation, portion control, food purchasing, food rotation, and kitchen sanitation. Working closely with the Kitchen Manager and General Manager to create, inspire, produce, execute, and oversee that we deliver the T’s promise to our team members and to our guests. PERKS + BENEFITS Positive and supportive team culture Paid Time Off Programs Competitive wages with annual performance reviews Day’s only schedule – never work nights Meal benefit – whether on shift or off at all locations Home for the Holidays – Thanksgiving and Christmas Day off Ongoing development and growth opportunities Tickets At Work Program – exclusive discounts, special offers, access to preferred seating and tickets to top attractions, theme parks, shows, sporting events, movie tickets, hotels and more Pet insurance Employee Assistance Program (EAP) Flexible and predictive scheduling 401(k) Full‑time team benefits include: Medical Dental Vision Supplemental life insurance DUTIES + RESPONSIBILITIES Food safety and operational planning Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas Ensure compliance with company operational standards and policies Ensure all food is prepared and served according to the restaurant’s recipes, portioning, cooking and plating standards Ensure safe operation of kitchen equipment and utensils and proper handling of food items and hazardous materials Adhere to ServSafe, OSHA and HACCP standards Kitch­en line management Promote the restaurant’s 5 commitments, inclusive culture and mission statement Store, prepare and serve all food items and products based on the restaurant’s recipe, preparation and portion standards Order food products and ingredients based on menu and market demand Supervise food preparation in the kitchen and ensure guests are satisfied with quality, temperature and appearance of plated menu items Maintain clean working environments, safety protocols, and ensure that team members follow preventive maintenance measures Maintain adequate purchasing inventory levels, rotate product, conduct regular inventories and ensure proper delivery of product Work with upper management to ensure menu items, quality and portion sizes of each meal are within company standards Assist with hiring and training of team members Maintain professional restaurant image, including cleanliness, proper uniforms and appearance standards Ensure proper procedures for opening and closing of kitchen are followed (utilizing kitchen checklists and paperwork) OPERATIONAL RESPONSIBILITIES Ensure a safe working and guest environment to reduce risk of injury and accidents Fully understand and comply with all federal, state, county and municipal regulations and ordinances that pertain to health, safety and labor requirements of the restaurant, team members and guests Investigate and resolve complaints concerning food quality and temperature TEAM BUILDING Promote the T’s team spirit of positivity and a team‑centered approach to the hospitality and culinary experience Create a culture of fairness by following T’s guidelines, job description and training programs and by maintaining healthy boundaries with team members Communicate regularly with kitchen staff to promote a congenial working environment, focusing on standards, operational procedures and expectations Train and develop each member of the team to become efficient, productive and knowledgeable OTHER DUTIES Perform other duties as assigned ABOUT YOU T’s Restaurant is looking for a dedicated individual who is not only passionate about food but driven to co‑lead a team of culinary professionals. You are reliable, professional and team‑focused, with a strong commitment to quality, consistency and food safety. You work well under pressure, communicate clearly, and take pride in doing things the right way. You are open to feedback and motivated to grow within your role and with the company. QUALIFICATIONS AND REQUIREMENTS Education and Experience High school degree required 1–3 years of restaurant experience and/or kitchen line cooking; supervising kitchen operations a plus but not required Proficient with computers (MS Word, Excel) and point‑of‑sale systems Experience with food preparation, food handling and food safety Required certification in food safety and first aid or obtain one within 2 months of hire Flexibility in schedule Must be eligible to work in the United States Ability to read, write, speak, analyze, interpret and understand English with reasonable proficiency Must agree to background check Professional Requirements Self‑discipline, initiative, leadership ability and outgoing personality Polite manner and neat, clean appearance Passion for food Willing to support the basic values, philosophy, rules and policies of the company in all responsibilities Ability to motivate team members to work together to ensure food and service meet appropriate standards Ability to handle pressures of coordinating multiple activities and recommend appropriate solutions to restaurant problems Good communication skills for dealing with diverse staff Ability to maintain required standards of operation in daily restaurant activities Accountabilities Keep upper management promptly and fully informed of all issues Adhere to job responsibilities and performance objectives Maintain a favorable working relationship with all team members to foster a cooperative and harmonious working climate conducive to maximum morale, productivity and efficiency Physical Settings and Schedule Hours may vary if manager must fill in for team or if emergencies arise Ability to perform all functions Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing up to 45 pounds, and repetitive hand and wrist motion Work with hot, cold, and various equipment and operate phones, computers, copiers and other office equipment Equal Opportunity Employer Statement T’s Restaurant Group is proud to be an Equal Opportunity Employer, committed to a diverse, inclusive and belonging work environment. Compensation Details 21.5–23.5 hourly wage #J-18808-Ljbffr