Kitchen Lead - $1000/Week | Weekend Production, No Nights

Kitchen Lead

• Annie EatsAustin, TX
• Wednesday-Sunday
• $1,000/week
• Daytime production scheduleAbout Annie EatsAnnie Eats is a premium organic meal kit business built around women's hormone health.

We run a set menu, rotating 2-3 items in and out weekly, cooked fresh each week. Recipes are documented and consistent. The work is execution at quality, not constant menu development.

The roleWe need an experienced lead cook to run our weekly production cycle Wednesday through Sunday. You'll lead a small team of 2-3 line cooks, execute recipes to spec, and have every kit packed out and ready Sunday afternoon for customer hand off.

This is a hands-on production role. You'll be on the line the full shift. The owner handles the menu and the business side. Your job is to execute the menu to spec, lead the team, pack out to our standard, and keep the kitchen running clean and on schedule.

ScheduleWednesday:

~2 hrs, place orders for Thursday delivery

Thursday:

~4 hrs, receive deliveries, light prep

Friday:

~8 hrs, heavy prep day

Saturday:

~8 hrs, primary cook day

Sunday:

~8 hrs, finishing, pack-out, ready for handoff by mid-afternoon

Monday and Tuesday:

offApproximately 30 hours per week.

No dinner service. No split shifts. Most shifts wrap by 5-6pm; occasional later finishes when production demands it, but not the norm.

Why the schedule is built this way: Customers receive their food Sunday evening and Monday and we want it eating well all week. That means we cook close to handoff, not far ahead.

Pay$1,000/week, W-2Paid trial week at $25/hour as part of the hiring processPay reviewed twice a year, with raises tied to performance and increased responsibilityThe trial week is how we evaluate fit and how you evaluate us. It's not a guarantee of an offer we may run more than one trial before deciding. If we want to hire you, we'll let you know within two weeks of your trial.

What you'll doRun weekly production from receiving through pack-outLead a team of 2-3 line cooks (mostly Spanish-speaking) assign stations, set the pace, run the lineTurn our recipes into prep lists and clear task sequences for the team who does what, in what order, and by whenExecute our standing weekly menu to specWalk inventory each week and build the order list based on the order count and what's on handPlace orders directly with our vendors based on the weekly order list, within our prearranged vendor termsHandle substitutions cleanly when an ingredient isn't available or out of stock through vendorPack out kits to our standard labeling, bagging, name tags, organized for Sunday handoffKeep the kitchen to standard during your shifts: sanitation, HACCP, allergen protocol, temp logWhat we're looking for8+ years on the line, ideally including hotel banquet, country club, catering, or production kitchen work2+ years in a sous, lead, or crew-lead role including time spent running the line without the title

Bilingual:

native or near-native Spanish, plus enough English to work directly with the owner, navigate online vendor portals, and communicate with vendors by email or textStrong organization and station managementComfortable scaling recipes, calculating yields, and building production sheets that hold up under volumeComfortable executing a documented pack-out and presentation standard the same way every timeComfortable using a laptop or tablet for online ordering and basic email (work device provided)ServSafe Manager certified, or able to obtain within 30 days (we'll cover the cost)What success looks like in your first 90 daysStanding menu executed to spec for 4 consecutive weeksAccurate weekly inventory and orderingPack-out complete and to standard by Sunday mid-afternoon, every weekLine run cleanly without escalation to the owner during shiftsHow to applyDirectly apply in Poached or email In application/cover letter, please tell us about the last kitchen you ran (or the last team you led on the line). Attach your resume and two references if you've led a team, including someone who worked for you is a plus.