Description
Position: Full Time: Am & PM, Weekdays & Weekends
Location: On-Site, Orlando, FL
COMPANY OVERVIEW:
El Patron isn’t just a restaurant; it’s a place where people come together. Our mission is to enrich the lives of our customers, our employees, and our community by sharing authentic Mexican flavors, friendly service, and a family atmosphere. We know our team members are the heart of what we do, and we work hard to create an environment where you can grow, feel appreciated, and take pride in every plate you serve.
POSITION SUMMARY:
The Kitchen Lead oversees daily back-of-house operations to ensure all food is prepared efficiently, safely, and to company standards. This role supports the Kitchen Manager or Head Chef by leading the kitchen team during service, maintaining quality control, and ensuring smooth workflow and communication. The Kitchen Lead assists with training staff, managing prep and line operations, monitoring inventory, and upholding all food safety and sanitation guidelines. Acting as a hands-on leader, the Kitchen Lead sets the pace in the kitchen and helps create a positive, organized, and high-performing work environment
RESPONSIBILITIES:
1. Supervise Daily Kitchen Operations
- Lead and coordinate the kitchen team during prep and service.
- Ensure all stations (grill, sauté, fry, prep, etc.) are properly staffed and organized.
- Maintain smooth communication with servers and management to ensure timely, accurate orders.
2. Maintain Food Quality and Consistency
- Oversee the preparation and presentation of all menu items, ensuring consistency with recipes and portion standards.
- Taste and check food regularly for flavor, temperature, and presentation accuracy.
- Ensure authenticity in Mexican dishes, including salsas, meats, and side preparations.
3. Team Leadership and Training
- Train and mentor cooks and prep staff on recipes, techniques, and safety standards.
- Lead by example with professionalism, efficiency, and a positive attitude.
- Provide feedback and coaching to support staff development and performance.
4. Inventory and Cost Control
- Monitor inventory levels and communicate shortages or needs to the Kitchen Manager.
- Assist with ordering, receiving, and proper storage of ingredients.
- Reduce waste by managing prep quantities and monitoring food usage.
5. Health, Safety, and Sanitation
- Enforce compliance with all food safety, health, and sanitation guidelines.
- Maintain cleanliness and organization in all kitchen areas.
- Ensure equipment is cleaned, sanitized, and properly maintained.
6. Coordination and Communication
- Work closely with the Kitchen Manager and front-of-house leaders to ensure smooth service.
- Communicate operational issues, menu updates, and staff needs effectively.
- Help implement new menu items or seasonal specials.
7. Shift Leadership
- Serve as the acting kitchen supervisor in the absence of the Kitchen Manager.
- Manage opening and closing procedures for the kitchen.
- Ensure all checklists and prep lists are completed accurately and on time.
QUALIFICATIONS:
- Experience: 2–3 years of back-of-house experience in a restaurant setting, including at least 1 year in a lead or supervisory role.
- Culinary Skills: Strong knowledge of traditional and modern Mexican cooking techniques, ingredients, and flavor profiles.
- Leadership: Proven ability to train, motivate, and direct a kitchen team in a fast-paced environment.
- Food Safety: Understanding of food handling, sanitation, and safety procedures; valid Food Handler’s or ServSafe Certification preferred.
- Communication: Clear, professional communication skills for coordinating with both kitchen and front-of-house staff.
- Organization: Excellent time management and multitasking skills; able to prioritize during high-volume service.
- Physical Stamina: Ability to stand for extended periods, lift up to 50 lbs, and work in a hot, fast-paced kitchen environment.
- Reliability: Consistent attendance, punctuality, and dependability.
- Flexibility: Willingness to work evenings, weekends, and holidays as needed.
PREFERRED QUALIFICATIONS:
- Bilingual in English and Spanish.
- Culinary training or certification.
- Experience in scratch cooking or from-scratch salsa, sauce, and marinade preparation.
- Previous experience in a high-volume or authentic Mexican restaurant.
COMPENSATION & BENEFITS:
Hourly Wage: $18 .00-$20.00 hourly
Schedule: Full-time - AM & PM, Weekdays & Weekends