WPHF MISSION:
To make a positive difference in people’s lives by optimizing physical, mental and social health, and wellbeing. The Winter Park Health Foundation (WPHF) focuses on improving health in the communities of Winter Park, Maitland, and Eatonville. Through ongoing data collection and monitoring trends, our team identifies health issues and needs. Our strategy is to engage partners and empower residents to support healthy behaviors; address barriers to health; create healthy habits where people live, learn, work and play; and make health a priority. WPHF invests in initiatives, programs, grants, and facilities designed to improve health.

SUMMARY:
The Kitchen Lead is a member of the WPHF team reporting directly to the General Manager &
Executive Chef (GMEC). The Kitchen Lead is responsible for overseeing and managing all kitchen related duties and food production in compliance with state food safety regulations and
HACCP guidelines.

DUTIES AND RESPONSIBILITIES:

• Oversees and assists with the preparation of all recipes to ensure quality, and uniformity within the Café & Event Catering ensuring standards are consistently met.
• Prepares all food under the direction of the GMEC.
• Ensure proper food safety and sanitation standards are met and adhered to by conducting sanitation audits.
• Ensure compliance with Occupational Safety & Health Act, as well as local health and safety codes.
• Maintain high food quality standards along with production levels by creating highly organized, strong Back of House (BOH) and Front of House (FOH) execution.
• Assist FOH during meal periods and high-demand times as required.
• Assist in the training, leadership, and development of Team Members.
• In the absence of GMEC, address performance issues quickly and respectfully by coaching, counseling, and managing any conflicts.
• In the absence of the GMEC, plans and places all orders.
• Coordinates and controls the monthly food & nonfood inventory.
• Coordinates with GMEC for all event catering preparation, planning and execution.
• Collaborates with GMEC to maintain proper inventory levels to meet F&B demands and control food waste.
• Assist with the planning and organization of all menu items.
• Ensure food is prepared to Nourish Coffee Bar + Kitchen standards and ensure quality control of all food served to guests.
• Able to properly operate all Café equipment as well as ensure Café equipment is properly maintained.
• Contribute creative ideas, thoughts, and solutions that result in increased productivity, higher retention, and improved operations.
• Ensure guest satisfaction and excellent customer service. Handle guests concerns or complaints in a prompt and professional manner.
• Other duties as assigned by GMEC.

DESIRED SKILLS:

• Familiarity with federal and state employment and safety regulations required.
• Commitment to excellence and exacting standards.
• Good judgement with the ability to make timely and sound decisions.
• Passion, enthusiasm, focus, creativity, and a positive outlook.
• Ability to effectively multitask and develop employees with demonstrated proficiency in staff supervision.
• Displays a can-do attitude
• Ability to manage challenging situations and disruptions calmly.
• Ability to write routine reports and correspondence as needed.
• Ability to count and calculate figures, amounts, such as discount & percentages.
• Able to manage priorities, workflows with strong organizational and problem-solving skills.
• Professional appearance and demeanor.
• Excellent written and oral communication skills and strong people skills.
• Proficiency with MS Office (Word, Excel, PowerPoint, and Outlook) required.
• Proficiency with TOAST a plus.

SUPERVISORY RESPONSIBILITIES:

• Serve as Lead to BOH Team Members.
• Fulfills supervisory responsibilities in accordance with the organization's policies and applicable laws.

WORK EXPERIENCE:

• Minimum 1-3 years’ experience as a Kitchen Lead, or Assistant Kitchen Lead, or Kitchen manager, or equivalent combination of education and related experience.

EDUCATION:

• High school diploma or general education degree (GED) preferred.
• Current Food Serve Safe Certificate and/or Food Safety Management Professional

Certification is required.

OTHER COMPETENCIES:

• Diversity - Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; Educates others on the value of diversity; Promotes a harassment- free environment.
• Ethics - Treats people with respect; Keeps commitments; Inspires the trust of others;

Works with integrity and ethically; Upholds organizational values.

• Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.

PHYSICAL DEMANDS AND WORK ENVIRONMENT:

• The work area includes food, ovens, mixers, food processors, knives, slippery floors, and, at times, hot temperatures. It is a hands-on, non-smoking, restaurant setting involving constant interaction with customers, employees, managers, and vendors.
• The ability to effectively communicate, identify food quality, tolerate heat and walk-in freezers, lift and/or maneuver up to 50 pounds, and stand/walk on hard surfaces during the workday.
• While performing the duties of this job, the employee is occasionally exposed to work near moving mechanical parts; extreme cold (non-weather) and extreme heat (non- weather).
• The employee is frequently required to walk; use hands to finger, handle, or feel. The employee is frequently required to taste and/or smell.
• The employee is required to sit, grip, and grasp with hands, reach with hands and arms; climb or balance and stoop, kneel, crouch, or crawl and bend at the waist. Specific vision abilities required by this job include Close vision, Peripheral vision, Depth perception and ability to adjust focus.

The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The Foundation is an Equal Employment
Opportunity (EEO) employer. It is the policy of the Organization to provide equal employment opportunities to all qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, protected veteran or disabled status, or genetic information

JOB DESCRIPTION: Kitchen Lead

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 1 year

Restaurant type:

• Bakery
• Café
• Coffee shop

Shift:

• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Monday to Friday
• No weekends

Ability to commute/relocate:

• Winter Park, FL 32792: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Restaurant: 1 year (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person

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