Kitchen Lead, Heritage at Sportsmans Park

ESSENTIAL RESPONSIBILITIES

Culinary Execution

• Prepare, cook, and present premium food items in accordance with menus, BEOs, recipes, and quality standards.
• Ensure all food products are prepared, held, and served at correct temperatures.
• Observe and practice all established health, safety, and sanitation procedures.
• Ensure proper rotation, labeling, dating (FIFO), and storage of all food products.
• Use correct utensils, portions, and cooking methods at all times.
• Maintain a clean, sanitized, and organized workstation and kitchen environment.
• Complete all required food time and temperature logs accurately.
• Perform opening and closing duties, as assigned and all related cleaning procedures.
• Work multiple stations as assigned based on business needs.

Team Leadership & Mentorship

• Serve as a lead resource on the line, guiding Cook II, Cook III, and Prep Cooks through proper techniques, timing, and execution.
• Mentor and coach kitchen staff by providing on-the-spot training, feedback, and support.
• Set the tone for professionalism, teamwork, urgency, and attention to detail.
• Assist Management with training of new kitchen team members.
• Monitor food prep quality, accuracy and timeliness.

Operational Support

• Communicate proactively with kitchen leadership regarding food quality, prep levels, shortages, and operational challenges observed.
• Assist with restocking, inventory rotation, receiving, and stocking deliveries as needed.
• Support management by helping oversee kitchen operations during shifts, including backing up leadership when supervisors or managers are unavailable, as assigned.
• Reinforce compliance with all applicable health, safety, and company standards.
• Assist other positions in the kitchen when needed to support overall operations.
• Perform other related duties, tasks, and responsibilities as assigned.

QUALIFICATIONS / SKILLS

Requirements

• Minimum of 2–3 years of experience in premium food preparation within a fast-paced, high-volume environment.
• Demonstrated ability to lead, mentor, and positively influence kitchen team members.
• Strong working knowledge of kitchen equipment and cooking techniques.
• Ability to follow and interpret written and verbal instructions, prep lists, timelines, and BEOs.
• Strong communication and interpersonal skills; able to interact effectively with co-workers and supervisors.
• Ability to work independently, prioritize tasks, and remain calm under pressure.
• Valid Maricopa County Food Handler’s Card or equivalent.
• Reliable attendance and punctuality in an event-driven team environment.

OTHER REQUIREMENTS

• Ability to stand and maintain fast-paced mobility for the entire shift.
• Ability to frequently lift and carry food and other items weighing up to 50 pounds (and occasionally more).
• Ability to work in varying temperatures, including moving between warm kitchen areas and cold storage.
• Flexibility to work extended or irregular hours, including nights, weekends, and holidays, as dictated by events and business needs.