Find & Apply For Kitchen Staff Jobs in Fox Lake, Wisconsin

Position Summary The Kitchen & Catering Lead is responsible for the day-to-day operation, performance, quality, and profitability of the kitchen and catering department at their assigned Leroy Meats location. This position reports directly to the General Manager of Kitchen & Catering and is responsible for leading the kitchen team, ensuring consistent food quality, controlling costs, executing catering orders, and providing excellent customer service. Key Responsibilities Kitchen Operations Manage the daily operations of the kitchen and catering operations including lunch preparation, production, staffing priorities, and workflow. Ensure all food is prepared according to Leroy Meats' recipes, quality, portion, yield, presentation and timing standards. Maintain a clean, organized, and safe kitchen. Manage daily prep, production, orders, and kitchen workflow. Assign work, monitor productivity throughout the day, and resolve operational problems promptly. Leadership & Staffing Lead, train, cross train, schedule, coach, and motivate kitchen employees while maintaining adequate coverage. Set clear expectations, follow up on assignments, and hold employees accountable for attendance, conduct, productivity, quality, and cleanliness. Develop employees and identify future kitchen leaders. Communicate staffing, performance, production, inventory, quality, equipment, safety, and customer service issues to the GM of Kitchen & Catering. Create a positive, professional, and team-oriented work environment. Catering Coordinate and execute catering orders from start to finish in person and on the phone. Ensure orders are accurate, complete, properly packaged, and ready on time. Communicate with customers regarding catering orders when needed. Assist in building catering sales and developing customer relationships. Ensure catering standards are consistent with Leroy Meats' expectations. Food Costs & Inventory Maintain the kitchen order list, complete ordering, incorporate upcoming catering needs, and keep appropriate inventory levels. Track food usage, waste, portions, and inventory on POS systems; i.e. Toast. Complete ordering and maintain appropriate inventory levels. Ensure proper product first in first out rotation in coolers, freezers, and dry storage using proper labeling. Help control food and labor costs through purchasing, portion control, production planning, scheduling and waste reduction. Communicate shortages, unusual costs, equipment needs, or new purchasing requirements to the GM. Cleanliness, Food Safety, and Facility Standards Maintain a clean, organized, safe, and inspection-ready kitchen, including production, dish, cooler, freezer, and dry-storage areas. Ensure food-safety, sanitation, storage, labeling, date-marking, allergen, cross-contamination, and temperature procedures are followed. Assign and verify cleaning work; ensure equipment is cleaned and maintained properly and repair needs are reported. Enforce closing standards so work and storage areas are reset and the sanitation crew is left only its intended responsibilities. Sales & Customer Service Provide professional customer service in person and by phone, answer calls when needed, and address concerns promptly. Identify opportunities to increase kitchen and catering sales. Support kitchen and catering sales, company promotions, seasonal offerings and customer relationships. Monitor customer feedback and address concerns professionally. Identify practical sales opportunities and share customer feedback or recurring requests with the GM. Help maintain consistent kitchen standards across Leroy Meats locations. Communication & Accountability Report directly to the GM of Kitchen & Catering. Meet weekly with the Assistant Kitchen Lead and GM providing updates on sales, staffing, inventory, food costs, catering, operational issues and upcoming priorities. Follow company policies, procedures, recipes, and standards. Work closely with Retail, Production, Marketing, and other departments when needed. Take ownership of the performance of the kitchen at the assigned location. Key Performance Areas Success will be measured by: Kitchen and catering sales Food and labor cost control Food quality and consistency Food safety and cleanliness Catering accuracy and timeliness Inventory management Waste reduction Customer satisfaction in person and on the phone Employee performance and retention Overall kitchen efficiency and profitability Qualifications Previous kitchen, restaurant, catering, grocery, or food-service experience preferred. Previous supervisory or management experience preferred. Strong leadership and communication skills. Ability to work in a fast-paced environment. Strong organizational and problem-solving skills. Ability to manage employees and hold them accountable. Understanding of food safety and proper food handling. Ability to work flexible hours, including evenings, weekends, and holidays when needed. What Success Looks Like A successful Kitchen & Catering Lead will run a clean, organized, efficient, and profitable kitchen , develop a strong team, maintain consistent food quality, execute catering orders accurately and on time, and provide an excellent customer experience. The Kitchen Lead is the GM of Kitchen & Catering's key leader at the store level and is responsible for turning the company's kitchen and catering standards into consistent daily execution.

Pay:

$19.00 - $21.00 per hour Expected hours: 40.0 per week

Benefits:

401(k) 401(k) matching Dental insurance Employee discount Health insurance Paid time off Paid training Vision insurance

Work Location:

In person