Homshuk - Kitchen Lead

Job Description

Job Description

About Company:

At Homshuk and Bodega 42, we’re passionate about bringing authentic Hispanic flavors to life. Homshuk is a modern, authentic Hispanic kitchen specializing in made-from-scratch cuisine, crafted with fresh ingredients sourced from our neighboring market, Bodega42. Our mission is simple: to share the flavors of passion and tradition while delivering exceptional customer service in a warm, diverse environment that celebrates our rich culinary heritage.

Right next door, Bodega 42 Fresh Market is your destination for authentic Mexican ingredients and flavors in the heart of Apple Valley, Minnesota. We proudly offer a wide selection of the freshest products, sourced directly from local farms and trusted suppliers, so you can elevate every culinary experience.

Together, we create a unique connection between kitchen and market—where quality, culture, and community come together.

About the Role:

The Kitchen Lead plays a pivotal role in ensuring the smooth and efficient operation of the kitchen within the accommodation and food services industry. This position is responsible for overseeing daily kitchen activities, managing kitchen staff, and maintaining high standards of food quality, safety, and hygiene. The Kitchen Lead collaborates closely with chefs, suppliers, and management to optimize workflow and inventory control, ensuring timely preparation and delivery of menu items. This role requires strong leadership to motivate and train team members, fostering a positive and productive work environment. Ultimately, the Kitchen Lead ensures that guests receive exceptional dining experiences through consistent food quality and operational excellence.

Minimum Qualifications:

• Minimum of 2 years experience in a professional kitchen environment, including supervisory responsibilities.
• Knowledge of food safety standards and kitchen sanitation practices.
• Ability to work flexible hours, including weekends and holidays.
• Strong communication and organizational skills.

Preferred Qualifications:

• Culinary degree or certification from an accredited institution.
• Experience in the accommodation and food services industry.
• Proficiency in inventory management and kitchen software systems.
• Leadership training or certification.
• First Aid and Food Handler certifications.

Responsibilities:

• Supervise and coordinate daily kitchen operations to ensure efficient food preparation and service.
• Lead, train, and mentor kitchen staff to maintain high performance and adherence to safety standards.
• Monitor food quality and presentation to meet established standards and customer expectations.
• Manage inventory, order supplies, and minimize waste to control costs effectively.
• Ensure compliance with health and safety regulations, including sanitation and food handling protocols.
• Collaborate with management to develop menus, plan special events, and implement process improvements.
• Resolve any kitchen-related issues promptly to maintain smooth operations and customer satisfaction.

Skills:

The Kitchen Lead utilizes strong leadership and communication skills daily to effectively manage and motivate kitchen staff, ensuring a cohesive team environment. Organizational skills are essential for coordinating kitchen workflows, managing inventory, and maintaining compliance with health and safety regulations. Culinary knowledge and attention to detail are applied to monitor food quality and presentation, guaranteeing customer satisfaction. Problem-solving skills are frequently employed to address operational challenges and implement process improvements. Additionally, proficiency with kitchen management software enhances efficiency in ordering, scheduling, and reporting tasks.