Culinary Team Leader

2 months ago


Manhattan, Kansas, United States Bourbon & Baker Full time
Job Overview

Company: Bourbon & Baker

Position: Culinary Team Leader

Job Classification: Part Time, Non-Exempt

Benefits Eligibility: Not Eligible

Reports To: Executive Chef of Bourbon & Baker

Work Schedule: 8-25 hours per week, varying based on business needs. A generally consistent schedule can be anticipated.

Role Summary: The Culinary Team Leader establishes the atmosphere for the shift and empowers the kitchen staff to excel. This position encompasses oversight and participation in: daily preparation list creation and management, team leadership, line execution, guest satisfaction, cleanliness, and adherence to company policies. Effective leadership, communication, and a positive demeanor are essential in this role.

Benefits of Joining Us:

  • Hourly wage ranging from $18 - $23 / hour, contingent on experience and skill set
  • Employee Shift Meal Benefit
  • Employee Referral Bonus Program
  • 50% Discount for team members and up to 4 guests at all company locations
  • Company-observed holidays off
  • Training in food and beverage from industry professionals
  • Potential access to industry-related certifications and sponsorship
  • Opportunities for career progression within our organization
  • Company-sponsored events and gatherings
  • Mentorship for career and personal development through our 1-1 program

What We Expect From You:

  • A genuine passion for delivering exceptional hospitality through culinary excellence
  • Strong verbal and written communication abilities
  • Capability and willingness to navigate efficiently and safely within the kitchen
  • Robust work ethic to manage demanding physical and mental tasks under pressure
  • Consistently positive attitude, even in high-pressure situations
  • Desire for ongoing learning and personal growth

Key Responsibilities:

  • Foster a positive environment and guide the team towards daily success
  • Oversee the daily preparation list, ensuring consistency, accuracy, quality, and appropriate prioritization
  • Ensure the kitchen is properly opened and closed each day
  • Reinforce training and coaching methods established by the executive chef, including discipline, recognition, and planning
  • Lead all food, kitchen, and production-related matters; ensure proper product placement and rotation; keep labels current
  • Verify that equipment is functioning correctly and that staff are trained in its proper use
  • Ensure the kitchen team's performance meets quality standards
  • Train, supervise, and promote adherence to food safety standards
  • Address any issues that arise during shifts and report them to the appropriate department head
  • Expect excellence from all team members, providing guidance when necessary and reinforcing standards during busy periods
  • Identify and nurture talent within the team for both individual and collective improvement
  • Conduct monthly physical inventory of all food-related items
  • Maintain food cost goals of 30% (pre-rebate) as outlined in monthly profit & loss statements
  • Adhere to labor goals set by the executive chef through appropriate staffing adjustments based on volume
  • Maintain ChefTec as directed
  • Encourage positive communication between kitchen and service teams
  • Communicate any service staff issues to the floor manager and offer constructive suggestions
  • Check in with the executive chef, sous chef, or MOD before leaving each day
  • Engage professionally and efficiently with guests and colleagues
  • Contribute creatively to special occasions and events
  • Actively participate as a member of the company's leadership team
  • Perform additional duties as required by business needs and as directed

Physical Requirements:

  • Ability to stand for extended periods, up to 10 hours
  • Frequent climbing up and down stairs during shifts
  • Capability to lift, carry, and move items weighing up to 60 lbs
  • Reach and lift overhead; squat, bend, and twist as necessary
  • Function in a hot, loud work environment with limited space and wet surfaces
  • Work near and interact with hot cooking equipment, including grills, fryers, ovens, and more.


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