Kitchen Leads will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items according to Head Chef’s specifications, managing a specific department or station within the kitchen or dining outlet, managing food production at their assigned station while coordinating with kitchen staff on other stations, supervising the preparation and presentation of all dishes, supervising and training lower-level kitchen staff in food-handling practices, including proper rotation, sanitation of storage areas, and labeling/dating to ensure compliance with health and safety standards, assisting in the direction, training, and supervision of kitchen staff, assigning tasks to kitchen staff, scheduling kitchen staff according to business volume, and assisting with food ordering to maintain inventory levels and ensure availability of ingredients. May have to lift and carry up to seventy-five (75) pounds. May supervise up to ten (10) employees, including Dishwashers, Cooks: Beginner, Cooks: Intermediate, and Cooks: Advanced.

Schedule: 35 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 7:00am to 2:00pm, 8:00am to 3:00pm, and 9:00am to 4:00pm. Shift hours may vary.

See attached job description for additional information.

Employment period: Oct 1, 2026 – Apr 27, 2027