Hello!  Thank you for your interest in our kitchen lead position.  I'm not going to sugar-coat this in any way!  This is a kitchen position, which at Tin Kitchen, entails daily prep, line-cooking, plating, dishwashing, and all other back of house tasks.  I am looking for someone to work alongside our team (many are high school and college students), and to be the person responsible for making sure that every plate that leaves the kitchen meets our standards and expectations.  This person is also responsible for overseeing the opening and/or closing checklists to make sure all tasks are completed.

 

With your extensive experience in FOH, and public-facing, you may miss the interaction with the guests.  The reward in this position comes from knowing that every plate is great and you know the guest will enjoy the food.  We have systems in place (cook times/timers) to aid us in delivering food to the plates at the same time so everything is hot and freshly cooked.  Communication between the stations is key to our success.

 

I currently have two female rockstars that have similar responsibilities.  Along with myself, we need one more so that all shifts will be covered.  This will be a full-time position, 5-6 days per week, mostly night shifts, with a couple of day shifts. Double shifts are likely.  Pay will be hourly as I believe that overtime work deserves overtime pay.  I will conduct the training so you can learn exactly how I like things done, and why.  We cross-train every station, so every team member can work any station when necessary.

 

At least part of every shift will be very fast-paced, and this is amplified on Saturdays.  Multi-tasking and the ability to quickly recognize the highest priorities in an ever-changing list as new tickets flood in are required.

 

One of the two gals has been at TK for 7 years.  She lives in Weston, and enjoys the very short commute, and the flexibility we offer when scheduling around her kids' activities.  She came aboard about a year after her son started working with us.  The other gal has been with us for about 4 years, and has a 30 minute commute. She takes 2-3 kitchen shifts per week, and oversees most of the weekly prep on her other shifts.  She came aboard shortly after her niece started with us.

 

Erica, this position can be rewarding.  You will have to decide if you can be happy as part of a team working together to produce the food portion of a great guest experience.  If any interest remains, I will happily sit down with you to answer all of your questions.