FT Kitchen LD – Baltimore

POSITION TITLE: Team Leader
DEPARTMENT:Culinary
REPORTING RELATIONSHIP: Sous Chef, Chef

POSITION SUMMARY: Hands on and working position.Station production and daily paperwork, execution of line level operations and procedures.This position requires an open flexible schedule.Schedule can & will change at any time.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:
I. Supervise Kitchen Staff
Work with Chef and Sous Chefs to monitor kitchen staff
Assist in making decisions for staff and reaching resolutions of staff issues and problems.
Motivate kitchen staff for better performance and guest service
Create harmonious working atmosphere for staff
Inspect all areas of line, prep, and monitor staff compliance with all ESPN Standards, rules and policies
Ensure kitchen staff uses tools, recipes, scales, etc.
Oversee cross training and training of employees
Ensure that kitchen staff maintains uniform standards
Ensure there is no bare hand contact of ready to eat food & gloves are in use
Ensure there is no eating in the kitchen at any time
II. Cleaning/Maintenance of Kitchens
Ensure that kitchen staff maintains clean kitchen area throughout shift
Complete Line Checklist, Accurate & Complete HACCP Temperature Logs, Waste Sheet, High Cost Sheet, and Daily Culinary Check List
Assist in cleaning spills, wiping surfaces and equipment, and keeping floor clean and free of food, trash or other obstacles throughout shift.
III. Food Production
Oversee food production to ensure quality and consistency with ESPN standards
Ensure timely delivery of food items (7 minutes for appetizer; 14 minutes entree and 7 minutes for desserts))
IV. Communications
Communicate information and coordinate between kitchen and front of house
Maintain cooperative relationship with other departments
Communicate information between kitchen staff and managers
V. Assist Other Employees, as needed.

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