Lead Culinary Professional

2 weeks ago


Doral, Florida, United States Klawrestaurant Full time
Position Overview:
The Lead Culinary Professional plays a crucial role in assisting the Executive Chef and Chef de Cuisine in managing a team of culinary experts dedicated to delivering exceptional food quality, adhering to food safety standards, and ensuring profitability.

Key Responsibilities:
  • Oversee and manage production lines while mentoring and developing team members, consistently leading by example.
  • Assist the Executive Chef and Chef de Cuisine in monitoring food costs and labor expenses.
  • Guarantee that all dishes are prepared and served according to the restaurant's established recipes and standards.
  • Participate in the hiring, evaluation, and disciplinary processes for kitchen staff as necessary.
  • Conduct orientation sessions for new kitchen employees regarding company policies and procedures.
  • Adapt to business needs by filling in various roles as required.
  • Complete all necessary documentation, including forms, reports, and schedules, in an organized and timely manner.
  • Ensure all kitchen equipment is maintained in excellent condition through regular inspections and adherence to maintenance protocols.
  • Manage inventory by ensuring products are ordered according to specifications and received in proper condition.
  • Control food costs by following proper storage procedures and waste management practices.
  • Ensure timely completion of employee performance evaluations in accordance with restaurant policies.
  • Schedule staff based on anticipated business levels while meeting labor cost objectives.
  • Administer corrective actions for policy violations in a fair and consistent manner.
  • Train kitchen staff on safe equipment operation and sanitation practices.
  • Maintain cleaning schedules for all kitchen areas and equipment.
  • Monitor food holding and refrigeration temperatures to ensure safety.

Qualifications:
To excel in this role, candidates must meet the following criteria:
  • Formal training from an accredited culinary institution with one to two years of food production experience, or an equivalent combination of education and experience.
  • A minimum of three years of management experience.
  • At least two years of experience in a similar role.

Physical Requirements:
Candidates should be able to:
  • Reach, bend, stoop, and frequently lift up to 50 pounds.
  • Stand and walk for extended periods.
  • Have specific vision abilities including close, distance, and peripheral vision.

Essential Skills:
  • Interpersonal Skills: Maintain confidentiality and listen actively.
  • Communication: Effectively convey information in both verbal and written forms.
  • Organizational Skills: Adhere to policies and complete tasks accurately and on time.
  • Planning and Organizing: Prioritize tasks and develop realistic action plans.
  • Professionalism: Treat others with respect and accept responsibility for actions.
  • Dependability: Follow instructions and keep commitments.


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