Kitchen Lead at Buck Management Corporation

Summerville, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Apr, 26

Salary

0.0

Posted On

07 Jan, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations, Food Safety, Team Leadership, Communication, Organization, Multitasking, Labor Management, Food Quality, Waste Control, Sanitation, Training, Customer Satisfaction, Positive Attitude, Professionalism, Inventory Management, Prep Standards

Industry

Description

Description Now Hiring: Kitchen LeadSummerville, SC Full-Time | Leadership Opportunity | Competitive Pay + BenefitsDo you love great food and have a passion for leading a high-energy kitchen team? Bistro @ BlueWater is looking for a Kitchen Lead who can help drive daily food operations while ensuring every guest enjoys a fresh, high-quality experience. About the Role The Kitchen Lead is responsible for overseeing day-to-day kitchen operations within the Bistro. This role ensures that all food is prepared to standard, served safely, and presented consistently. The Kitchen Lead supports a culture of quality, cleanliness, teamwork, and guest satisfaction, while maintaining efficient use of labor and minimizing waste. Responsibilities Kitchen Operations & Standards Lead and support kitchen staff during assigned shifts. Ensure recipes, prep standards, and portion accuracy are consistently followed. Maintain communication with the front-counter team to ensure smooth service. Verify food safety checklists and temperature logs are completed properly. Labor & Productivity Execute labor plans and position team members effectively throughout the shift. Monitor breaks, shift coverage, and productivity levels. Communicate staffing needs and concerns to management. Food Quality & Waste Control Manage prep lists and rotation to ensure freshness and accuracy. Track waste daily; maintain and submit weekly waste logs. Support inventory checks and report shortages, spoilage, or discrepancies. Safety & Cleanliness Ensure a clean, organized, and health-code-compliant kitchen at all times. Oversee dishwashing, sanitization, and equipment cleanliness. Coach team members on safety and sanitation best practices. Team Leadership Assist with training new kitchen staff. Model teamwork, professionalism, and a positive attitude. Reinforce company standards and provide real-time coaching. Support promotion of seasonal/featured menu items. Provide feedback on product changes and new offerings. (Note: This is not intended to be a complete list of job functions. Responsibilities listed may be modified to fit business needs.) Why join the Bistro @ Bluewater? We’re more than just a convenience stop—we’re a vibrant part of the Charleston community with a commitment to great food, local spirit, and personal growth. As a Kitchen Lead, you’ll have a chance to strengthen your culinary skills while helping build an energized, supportive team. Apply today and start your journey with a team that serves with pride and purpose. Equal Opportunity Statement Bluewater is an Equal Opportunity Employer. We do not discriminate based on race, color, religion, sex, national origin, age, disability, or any other protected status under applicable law. Requirements Employment is contingent upon successful completion of a background check. Must be 18 years of age or older. 1+ year experience in restaurant, foodservice, or kitchen leadership preferred. ServSafe certification or willingness to obtain one (preferred). Ability to work flexible hours, including early mornings, weekends, and holidays, and varied shifts. Able to stand for long periods, bend, reach, and lift up to 40 lbs. A strong work ethic and positive attitude are essential. Strong communication, organization, and multitasking skills. A desire to grow and succeed in a team-oriented environment.

Responsibilities

The Kitchen Lead oversees daily kitchen operations, ensuring food is prepared to standard and served safely. They support a culture of quality and teamwork while managing labor efficiency and minimizing waste.