Culinary Team Lead

**Department: Culinary**

**Reports to: Supervisor/ Sous-Chef/ Senior Sous/ Exec Sous-Chef/ BOH Coordinator**

**Supervisor Responsibilities**

This job has no supervisorial responsibilities.

**Summary**

To consistently win one customer at a time through teamwork and living “The Levy Difference. An employee is expected to perform their duties and responsibilities in an efficient and effective manner. Furthermore, the expectation is to perform these duties while working as a part of a team during busy working periods.

**Essential Duties and Responsibilities**
- Responsible to be on-time for shift, in uniform, and prepared to work at the scheduled start time.
- Displays a positive attitude toward teammates and assists fellow team members whenever possible.
- Ensures new employees in assigned stand are trained on stand menu, including preparation guidelines and presentation standards. Provides guidance when necessary.
- Responsible for ensuring assigned concourse stand or entire floor and all of its staff are prepared and ready to go at event start times.
- Ensures all work areas (as assigned) have completed required station set-up and breakdown responsibilities, ensuring work areas are prepared for event start time.
- Responsible for following recipe guidelines in preparing food as directed by management and completes steps of service to ensure guest satisfaction.
- Responsible for understanding the menu items for any given work areas; and must be capable of answering guest inquiries regarding items including but not limited to allergies, dietary restrictions etc.
- Completes food preparation and production in a timely manner, as directed by supervisor or management.
- Responsible for monitoring and responding to on-going prep as needed or communicating needs to distribution during events.
- Responsible for ensuring assigned stands have completed temp logs (binder), waste logs and proper cooling (if applicable).
- Responsible for directing the work and break times, while managing service needs.
- Adheres to all standards for cooking, plating, portioning, expediting, and serving specified menu items.
- Practices proper product control and handling of all inventory and equipment.
- Maintains work area, and adheres to food safety and sanitation practices.
- Responsible for communicating and coordinating with front of house.
- Ensures team acts with a sense of urgency and provides friendly, efficient service to teammates and guests.
- Must ensure all soiled apron is deposited in the correct receptacles as designated.
- Adheres to Compass health safety policy, and wear cut glove when required.
- Respond to any reasonable task as assigned by a supervisor or management.
- Demonstrate leadership by providing guidance to employees and working to improve productivity as well as the health and safety measures within work area.
- Coordinate and communicate with back of house coordinator regarding schedules and QA logs.

**Premium Duties and Responsibilities (if applicable)**
- Understand the flow of service and layout of chef tables.
- Ensure all chef tables are properly stocked with, but not limited to, cleaning supplies, gloves, sanitizer clothes, ect.
- Maintain a higher standard of cleanliness and quality.
- Ensure all hot boxes are emptied of food and equipment at the end of service.
- Understand and create prep list and order requests based on needs.
- Responsible for setting up food in suites based off suite requests.
- Ensure all tables are properly garnished before and during shift.
- Responsible for ensuring chef tables are set up 15 minutes before set time.
- Ensure all tables are properly garnished.
- Ensure dishes have been properly organized and free of food before being placed in dishpit.
- Acts with a sense of urgency when restocking tables while following all health and safety guidelines.
- Understand PARS for event catering.
- Ensure walk in fridges are broken down and organized appropriately at all times.
- Completion of POC7 food safety course online.
- Ensure walk-way outside pantry is organized before, during and after service.
- Ensures all chef tables are cleared of food and sanitized at the end of shift.
- Ensure general cleanliness of work area, including chef tables, during service.
- Uniform cleanliness is a must. Approved beanies (chef hat) will be provided to you.
- Assist in end of shift cleaning in North Side kitchen after all duties in assigned work area has been completed.

**Physical Demands**
- Ability to lift and carry up to 40 pounds; ability to push/pull up to 50 pounds. Proper lifting techniques is a must. Employees are expected to get help if needed.
- Frequent periods of standing and walking are required; employees are encouraged to stretch as needed.
- Frequent use of stairs is required; elevator accessibility is limited to accommodating clients and staff with mobility and accessibility needs. Please speak with manager if you require accommodations.
- The stadium environment