Kitchen Night Lead

Description

Atikis Catering is hiring for a kitchen Night Lead and is responsible for overseeing all operations during the late night/early morning hours. The lead would also be checking food quality, safety, and cleanliness while managing a small team of cold food prep cooks. Additional duties may include maintaining inventory and coordinating deliveries all within the parameters of established standards and budget during the overnight shift. 

Key Responsibilities:

Kitchen Operations Management:

· Supervise and delegate tasks to overnight culinary staff, including prep cooks and line cooks.

· Monitor food quality and consistency throughout the overnight shift, ensuring adherence to recipes and plating standards. 

· Conduct quality checks on prepared food items to maintain food safety standards. 

· Manage inventory levels, including receiving deliveries, rotating stock, and identifying potential shortages. 

· Oversee proper storage and handling of ingredients to minimize waste. 

Food Safety and Sanitation:

· Implement and enforce strict food safety protocols, including proper temperature monitoring and sanitation practices. 

· Conduct regular cleaning and sanitation of kitchen equipment and work areas. 

· Ensure compliance with all local health department regulations. 

Shift Management: 

· Train and develop culinary staff on proper techniques, food safety guidelines, and operational procedures. 

· Address any issues that arise during the overnight shift, including staff conflicts or operational problems. 

Reporting and Documentation:

· Maintain detailed logs of food production, inventory usage, and any sanitation issues. 

· Prepare reports on overnight kitchen operations for the Executive Chef or Culinary Manager. 

Communicate effectively with day shift culinary staff regarding inventory levels and special requests.  

Requirements

  Required Skills and Qualifications:

• Proven experience as a culinary professional with strong kitchen management skills.
• Thorough understanding of food safety regulations and HACCP principles.
• Ability to work independently and make sound decisions in a fast-paced environment.
• Excellent leadership and communication skills to effectively manage a team.
• Flexibility to work late night/early morning shifts.
• Culinary degree or equivalent experience preferred. 

Pay range for the role is $22.00-$23.00 per hour with a generous benefit package. After 90 days, a review and raise are possible based on performance. Shift hours are 6:00pm-2:00am Monday-Friday.

Interested candidates should submit their resume or job application through the job posting or contact Patrick Veilleux at [email protected]. 

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