Kitchen Lead - Leoda's Kitchen & Pie Shop
Na Hoaloha Ekolu, Lahaina, Hawaii, United States, 96761
Leoda’s Kitchen and Pie Shop - Kitchen Lead
Leoda’s Kitchen and Pie Shop offers what we call glorified grandma food! Open seven days a week and located in Olowalu, Maui, we take a unique approach to many classic or traditional favorites. We are seeking a highly motivated Kitchen Lead to join our team and provide a great working environment for those who share our values, principles, and the spirit of Ohana.
Description The Kitchen Lead is responsible for supporting and advising the innovative aspect of each special, event, and daily menu.
The position maintains the vision of the company, Hui, and Executive Chef.
Ideal Candidate
Culinary experience in a supervisory role is required with a minimum of 3 years
Supportive and assists with executing the menus, specials and events
Assists in overseeing the training and performance of the team in terms of consistency, quality and technique in adherence to the company and Hui standards
Works with the management team to recognize trends with current and future menus
Adheres to and updates recipe books as needed
Attends and participates in pre‑shifts regularly to educate FOH and BOH staff on menu and special items
Coaches the teams to maintain Health and Safety standards
Makes on‑the‑spot decisions that are in support of and consistent with the standards and vision of the Hui and company
Communicates with the Executive Chef and Management team regularly on all aspects of the business
Attends mandatory meetings for Management and Leoda’s Kitchen & Pie Shop staff
Creates the work schedule for the team
Has worked in a high‑end, fast‑paced, and quality driven restaurant environment
Has an appreciation for and working knowledge of really good food
Provides leadership that inspires teamwork, generates energy, enthusiasm, and drives results
Has a reputation for excellent relationships with customers, vendors, floor, kitchen staff and community
Has the ability to implement and continuously improve the systems and procedures that lead to success
Performance Characteristics
Inspires enthusiasm
Organized
Trains with effectiveness
Performance Expectations
Leadership style consistent with Leoda’s team management
An outgoing personality who can create and build energy around them
Passionate about great food and great service
Excellent planning, organization, and coordination skills
Comfortable making decisions and problem solving
High level of interest in learning about food, people, and business
Possesses strong interpersonal skills and can work easily with diverse people and groups
Has experience in the training and development of staff members
Is self‑directed and able to work independently, as well as be an integral member of a team
Excellent verbal and written communication skills
Likes to work holidays, weekends, events, and other peak periods of the restaurant business
Is able to complete assigned and self‑assigned tasks within designated timeline
Example of Job Tasks
Maintains inventory/orders
Set‑up task analysis with time parameters
Assign duties, responsibilities and work stations to employees in accordance with work requirements
Trains team on food preparation, safe food handling and safety procedures
Estimates ingredients and supplies required to maintain flexible pars – based on business demands
Analyzes operational problems such as waste, theft and over‑portioning and communicates/suggests procedures to alleviate these problems
Maintains an updated recipe book
Recommends measures for improving work procedures and worker performance to increase service quality, efficiency, and enhance job safety
Creates weekly work schedules
Direct reports: Executive Chef
Benefits We offer an excellent benefits package including medical, dental, vision, drug, 401(k) with company match, flexible spending, paid time off after qualifying, flexible schedules, employee meals, employee discounts, and more.
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Description The Kitchen Lead is responsible for supporting and advising the innovative aspect of each special, event, and daily menu.
The position maintains the vision of the company, Hui, and Executive Chef.
Ideal Candidate
Culinary experience in a supervisory role is required with a minimum of 3 years
Supportive and assists with executing the menus, specials and events
Assists in overseeing the training and performance of the team in terms of consistency, quality and technique in adherence to the company and Hui standards
Works with the management team to recognize trends with current and future menus
Adheres to and updates recipe books as needed
Attends and participates in pre‑shifts regularly to educate FOH and BOH staff on menu and special items
Coaches the teams to maintain Health and Safety standards
Makes on‑the‑spot decisions that are in support of and consistent with the standards and vision of the Hui and company
Communicates with the Executive Chef and Management team regularly on all aspects of the business
Attends mandatory meetings for Management and Leoda’s Kitchen & Pie Shop staff
Creates the work schedule for the team
Has worked in a high‑end, fast‑paced, and quality driven restaurant environment
Has an appreciation for and working knowledge of really good food
Provides leadership that inspires teamwork, generates energy, enthusiasm, and drives results
Has a reputation for excellent relationships with customers, vendors, floor, kitchen staff and community
Has the ability to implement and continuously improve the systems and procedures that lead to success
Performance Characteristics
Inspires enthusiasm
Organized
Trains with effectiveness
Performance Expectations
Leadership style consistent with Leoda’s team management
An outgoing personality who can create and build energy around them
Passionate about great food and great service
Excellent planning, organization, and coordination skills
Comfortable making decisions and problem solving
High level of interest in learning about food, people, and business
Possesses strong interpersonal skills and can work easily with diverse people and groups
Has experience in the training and development of staff members
Is self‑directed and able to work independently, as well as be an integral member of a team
Excellent verbal and written communication skills
Likes to work holidays, weekends, events, and other peak periods of the restaurant business
Is able to complete assigned and self‑assigned tasks within designated timeline
Example of Job Tasks
Maintains inventory/orders
Set‑up task analysis with time parameters
Assign duties, responsibilities and work stations to employees in accordance with work requirements
Trains team on food preparation, safe food handling and safety procedures
Estimates ingredients and supplies required to maintain flexible pars – based on business demands
Analyzes operational problems such as waste, theft and over‑portioning and communicates/suggests procedures to alleviate these problems
Maintains an updated recipe book
Recommends measures for improving work procedures and worker performance to increase service quality, efficiency, and enhance job safety
Creates weekly work schedules
Direct reports: Executive Chef
Benefits We offer an excellent benefits package including medical, dental, vision, drug, 401(k) with company match, flexible spending, paid time off after qualifying, flexible schedules, employee meals, employee discounts, and more.
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