ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION:

• Supervise and support all back-of-house staff during prep and service.
• Issue write-ups to culinary staff for attendance violations or non-compliance with company policies.
• Conduct checks to ensure compliance with EHS (Environmental, Health, and Safety) and other safety regulations.
• Ensure all food is prepared in accordance with standardized recipes and portion controls.
• Maintain cleanliness, organization, and safety of all kitchen areas in compliance with health and safety regulations.
• Monitor food inventory levels and communicate needs to management for ordering and restocking.
• Train new kitchen employees and cross-train team members across multiple stations.
• Enforce FIFO (First In, First Out) practices and proper labeling of all food products.
• Assist with line checks, quality control, and shift opening/closing procedures.
• Serve as the point person in the kitchen in the absence of senior leadership.
• Address and resolve minor team conflicts or performance issues, escalating to management when necessary.
• Foster a positive, productive, and respectful kitchen environment.

Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.

Other duties as assigned.

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED:

The minimum requirement for applicants is a High School diploma or General Education Development (GED) degree is required. Experience: Minimum of 2 years in a commercial kitchen or high-volume food service operation. At least 2 years of experience in a supervisory or lead cook role is required. Equivalent combinations of education and experience will be considered.

Bilingual Preferred (Spanish preferred).

Experience leading teams and a knowledge of food preparation required.

Strong interpersonal skills, self motivation, and organization skills required.

Food Handler's certificate from the County of San Diego is preferred.

ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION:

• Supervise and support all back-of-house staff during prep and service.
• Issue write-ups to culinary staff for attendance violations or non-compliance with company policies.
• Conduct checks to ensure compliance with EHS (Environmental, Health, and Safety) and other safety regulations.
• Ensure all food is prepared in accordance with standardized recipes and portion controls.
• Maintain cleanliness, organization, and safety of all kitchen areas in compliance with health and safety regulations.
• Monitor food inventory levels and communicate needs to management for ordering and restocking.
• Train new kitchen employees and cross-train team members across multiple stations.
• Enforce FIFO (First In, First Out) practices and proper labeling of all food products.
• Assist with line checks, quality control, and shift opening/closing procedures.
• Serve as the point person in the kitchen in the absence of senior leadership.
• Address and resolve minor team conflicts or performance issues, escalating to management when necessary.
• Foster a positive, productive, and respectful kitchen environment.

Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.

Other duties as assigned.

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED:

The minimum requirement for applicants is a High School diploma or General Education Development (GED) degree is required. Experience: Minimum of 2 years in a commercial kitchen or high-volume food service operation. At least 2 years of experience in a supervisory or lead cook role is required. Equivalent combinations of education and experience will be considered.

Bilingual Preferred (Spanish preferred).

Experience leading teams and a knowledge of food preparation required.

Strong interpersonal skills, self motivation, and organization skills required.

Food Handler's certificate from the County of San Diego is preferred.