Kitchen Lead - Full-Time at Seasons Catering – Ventura, California

Job Type: Non-Exempt - Full-time

Reports To: Executive Chef

POSITION SUMMARY

The Kitchen Lead is responsible for overseeing food preparation in both the prep kitchen and onsite at events, ensuring efficiency, consistency, and quality. This role involves leading the kitchen team in executing prep work, organizing ingredients, and maintaining a clean and well-stocked kitchen. The Kitchen Lead ensures that all menu items are prepared according to company standards, properly stored, and transported for service. At events, they coordinate onsite cooking and plating to maintain freshness and presentation. This position requires strong leadership, organization, and communication skills to oversee kitchen staff, uphold food safety protocols, and support seamless event execution.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

PRIMARY RESPONSIBILITIES

Performs the following duties, but not limited to:

• General Responsibilities
  • Oversee quality control, maintaining Seasons Catering standards.
  • Prepare dishes following Seasons Catering standards and recipes.
  • Ensure other kitchen staff follow Seasons Catering standards and recipes when preparing food.
  • Know, follow, and enforce proper food storage standards.
  • Know, follow, and enforce proper food handling techniques (i.e., time and temperature, raw items, safety/sanitation).
  • Know, follow, and enforce proper food labeling standards.
  • Know, follow, and enforce proper safety procedures.
  • Perform other kitchen duties as assigned.
• Production Kitchen Responsibilities
  • Set up workstations and ingredients to prepare food according to recipes.
  • Follow the prep list created to plan duties for kitchen staff.
  • Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc.
  • Report to the SC about any employee and production updates.
  • Inform SC of any issues with kitchen equipment and services needed on equipment.
  • Maintain recipe organization in cookbooks.
  • Inform SC of necessary products required for production and assist in ordering as needed.
• Onsite Special Events Responsibilities
  • Safely operate a company van to transport catering equipment, food, and supplies from the production kitchen to offsite event locations, ensuring timely and secure delivery.
  • Be the kitchen's lead and primary point of contact at assigned events.
  • Coordinate with event managers and other staff to ensure food is delivered on time, safely according to health department regulations, and according to the planned menu.
  • Manage portion control to ensure consistency and prevent shortages.
  • Monitor the quality of food being prepared and served, ensuring it meets the client's expectations.
  • Quickly address any issues that arise during the event, such as equipment failures or ingredient shortages.
  • Occasionally interact with clients to ensure their satisfaction and handle any last-minute requests or changes.
  • Complete post-event reports on event performance, including any issues encountered and suggestions for improvement.
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SCHEDULE AND TRAVEL REQUIREMENTS

This is a full-time position, and the schedule of booked special events determines the hours of operation. Schedules are provided a minimum of one week in advance.

Travel is primarily local during the business day. Some out-of-area travel may be expected for booked special events.

REQUIRED SKILLS AND KNOWLEDGE

• Strong culinary skills.
• Excellent leadership qualities.
• Ability to work well under pressure.
• Strong English, both written and oral, communication skills.
• Outstanding organizational and time management skills.
• Dependability and adaptability.
• Ability to multitask and prioritize daily workload.
• Must maintain a positive, friendly, supportive attitude, and professional image at all times.
• Ability to work independently and within a team to carry out assignments to completion within parameters of instructions given, prescribed routines, and standard accepted practices.

EDUCATION AND EXPERIENCE

• High School Diploma or GED preferred.
• Minimum of 2 years experience as a lead line cook or line supervisor.
• Must have knowledge of service and food and beverage operations.

CERTIFICATES, LICENSES AND REGISTRATIONS

• Must possess a valid driver's license and be eligible for coverage under the company's insurance policy. Continued employment in this role may require maintaining a driving record in good standing to remain insurable under company policy.
• Relevant training certifications in industry topics helpful.
• Food Handlers Card required within 30 days of hire.
• Food Manager Certification preferred.

PHYSICAL REQUIREMENTS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.

• While performing the duties of this position, the employee is regularly required to stand for extended periods, walk, talk, hear, observe, and use hands to handle, grip, or manipulate tools and equipment. The employee must frequently bend, stoop, reach with hands and arms, lift and carry heavy objects, and work in a fast-paced environment with exposure to heat, cold, and wet conditions.
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
• Work may occasionally require heavy physical exertion and may include lifting up to 35 pounds and team lifting up to 65 pounds.

This description is intended to provide only basic guidelines for meeting job requirements. Responsibilities, physical requirements and working conditions may change as needed.

SEASONS CATERING IS AN EQUAL OPPORTUNITY EMPLOYER