Kitchen Lead

4 days ago

Kansas City, Missouri, United States Q39 Restaurant Full time $45,000 - $70,000 per year

At Q39 our passion is to create craveable, memorable dining experiences. The Kitchen Lead role is to support the successful operation of the Q39 kitchen by overseeing, assisting, and stepping in as needed across key stations. Ensure smooth execution, uphold quality standards, and help maintain a clean, organized, and team-driven kitchen environment.

Core Functions:

  • Slice: Support brisket slicing and burnt end dicing; monitor consistency and portioning, and assist during high-volume periods.
  • Grill: Oversee grill station operations; assist with wood-fire management and protein cooking to ensure timing and execution meet Q39 standards.
  • Sauté: Provide coverage and support at the flat top and burner stations; assist with plate building and hot line flow.
  • Pantry: Assist with fry and cold station execution as needed; monitor product quality and support team in maintaining pace during peak times.
  • Dishwasher & Utility: Ensure back-of-house cleanliness is upheld; assist with deliveries, restocking, and sanitation efforts. Step in to support dishwashing operations as needed to maintain kitchen efficiency.

Expectations:

  • Act as a flexible kitchen leader and team player, ready to jump in where support is needed most.
  • Help maintain standards across all stations, reinforcing portion control, plate presentation, and cleanliness.
  • Communicate effectively with all team members and work collaboratively to support service flow.
  • Follow all food safety and sanitation procedures.
  • Be reliable, proactive, and solution-oriented, especially during peak hours.

Success in This Role Means:

  • Supporting all kitchen stations to help deliver consistent, high-quality food.
  • Acting as a utility player to keep the kitchen running smoothly.

  • Contributing to a team culture of accountability, cleanliness, and professionalism.

  • Minimum 2–3 years of professional kitchen experience, ideally in a high-volume or wood-fire concept.

  • Proven ability to work multiple stations (grill, sauté, pantry, fry, or utility) with consistency and attention to detail.
  • Experience maintaining portion control, timing, and plate presentation standards in a fast-paced environment.
  • Solid understanding of food safety, sanitation practices, and health code compliance.
  • Strong team collaboration and communication skills, with a track record of supporting service flow under pressure.
  • Physically able to stand for long shifts and lift up to 50 lbs.
  • Reliable, adaptable, and solutions-focused, with a history of maintaining professionalism during peak service.

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