Culinary Team Leader

A culinary team leader is required to oversee the preparation and execution of all dishes on the menu. This position involves leading a team, training cooks, evaluating productivity, and analyzing station performance to ensure quality standards are met.

The ideal candidate will have strong fundamental cooking skills, excellent leadership abilities, and a good understanding of flavor development.

• Lead a team of cooks in a fast-paced kitchen environment.
• Evaluate daily prep for quality and quantity based on business levels.
• Analyze station performance and identify areas for improvement.

• Minimum of 2 years professional line cook experience, preferably in high-volume settings.
• Exemplary fundamental cooking skills in basic techniques and knife cuts.
• Good sense of flavor development and seasoning techniques.
• Servsafe certification within six months of employment.

Opportunities for career advancement and professional growth.

Collaborative work environment with experienced culinary professionals.