Kitchen Lead

COMING AUGUST 2026!

• Cashier: $17.50 - $17.75/hr
• Carver: $18.00 - $18.75/hr
• Expeditor: $18.00 - $18.75/hr
• Prep Cook 1 (Dishes and Sauce Prep): $18.50 - $19.50/hr
• Prep Cook 2 (Fried Rice, Lo Mein and Vegetable Prep): $18.75 - $19.75/hr
• Kitchen Lead: $20.50 - $23.50/hr

• Monday, 7/27 10AM-3PM 
• Tuesday, 7/28 10AM-3PM
• Wednesday, 7/29 10AM-3PM

• Offsite Interview in Hackensack/Paramus, New Jersey - exact address will be sent to you

• Submit your resume along with responses to the application questions

JOB DESCRIPTION

Job Title: Kitchen Lead

Reports To:  Assistant Manager / General Manager

Position Overview: As Kitchen Lead, you are the driving force behind the Back of House team. You oversee food and meat preparation, execute cooking and carving, and ensure every component of each dish meets Canton Rodeo’s quality standards. You train, guide, and support the team, promoting teamwork, accountability, and pride in their work. Your leadership ensures the kitchen operates efficiently and confidently, delivering exceptional dishes and experiences to every guest.

Compensation Range: $20.50 - $23.50/hr

This role requires the ability to lead from the front by actively participating in prep, production, and service as needed while maintaining full ownership of kitchen performance during your shift.

WHAT YOU’LL DO

Brand Ambassador

• Bring Canton Rodeo’s Mission, Vision, and Core Values to life every shift
• Deliver memorable guest experiences through pride in your work
• Represent the brand with energy, professionalism, and hospitality

Exceptional Guest Experience

• Operate each shift with Canton Rodeo’s core values in mind: Hospitality First, Excellence, Growth Mindset, Speed with Purpose, Clean and Proud and Fun!

Food Preparation

In addition to overseeing and assisting with Prep Cook 1 and Prep Cook 2 duties, your responsibilities are to:

• Prepare, trim and portion meats according to Canton Rodeo’s size standards and specifications
• Marinate meats to ensure flavor and consistency before cooking
• Carve roasted meats for service, maintaining proper portion sizes, weights and presentation
• Monitor meat quality, freshness and storage conditions
• Assist in inventory management and proper storage of meats
• Successfully complete food safety training and comply with periodic food safety knowledge check

Production Leadership & Station Support

• Oversee and support Prep Cook 1 and Prep Cook 2 duties to ensure kitchen readiness
• Step into any BOH station during peak periods or staffing shortages
• Ensure all prep, production, and sanitation tasks meet company standards
• Anticipate operational needs and proactively support the team
• Take ownership of kitchen performance during the shift

Knife Skills & Safety

• Successfully complete Canton Rodeo’s Knife Safety Certification prior to handling knives
• Properly wear a cut-resistant glove according to Canton Rodeo safety standards
• Perform daily maintenance and sharpening of knives to ensure optimal performance
• Carve protein portions accurately, safely, and efficiently to Canton Rodeo standards

Cleanliness & Organization

• Maintain 100% adherence to uniform standards
• Clean and maintain the grill, fryer, ovens and other kitchen equipment following proper procedures in the use, handling and storage of cleaning chemicals
• Clean and maintain organization of all kitchen storage areas
• Rotate and assist with basic cleaning duties such as taking out the trash, cleaning the floors, counter surfaces, and shelving units
• Label and store food storage containers accurately, following FIFO
• Compliance with all food safety, work safety and sanitation requirements

Team Collaboration

• Help maintain a positive, respectful work environment that supports smooth operations and exceptional guest experiences
• Support coworkers during busy times (helping where needed!) to ensure smooth operations
• Maintain a team-first work environment by embracing Canton Rodeo’s Chain Reaction philosophy

Leadership

• Be a true Back of House leader during the shift, ensuring smooth and efficient operations
• Lead by example by setting the standard for work ethic, cleanliness, professionalism, and food quality
• Coordinate workflow between stations to maintain speed, accuracy, and consistency
• Identify and resolve operational issues in real time
• Communicate clearly with management regarding kitchen performance, challenges, and needs
• Ensure the kitchen remains organized, clean, and fully always prepared for service
• Coach, mentor, and develop BOH team members to perform at their best
• Train and support Prep Cook 1 and Prep Cook 2 team members through hands-on guidance
• Foster a culture of growth, accountability, teamwork, and pride in execution
• Inspire the team to maintain high energy and professionalism during peak service
• Step into any station as needed to support the team and maintain service flow

WHAT WE’RE LOOKING FOR

Must Have

• Friendly, positive attitude
• Strong sense of ownership and accountability for kitchen performance
• Ability to lead by example and positively influence team behavior
• High personal standards for cleanliness, food quality, and execution
• Clear communicator and team player
• Strong attention to detail
• Ability to multitask in a fast-paced environment
• Strong sense of urgency
• Flexible availability including early mornings, evenings, weekends, and holidays
• Ability to work varied shifts based on business needs
• Reliable and dependable
• Demonstrated ability in:
  • Knife work
  • Wok handling
  • Carving
  • Portioning
  • Working at production speed

Nice to Have

• Prior restaurant kitchen experience
• Strong knife skills
• Interest in food and hospitality
• Bilingual (Spanish) is a plus
• Food Handler certification (per local requirements)

WORK ENVIRONMENT

Store Conditions

• Fast-paced, high-volume kitchen environment with frequent peak rush periods
• Extended exposure to high heat from ovens, roasters, woks, grills, and warming equipment
• Elevated noise levels from kitchen equipment, exhaust systems, and team communication
• Continuous movement within tight Back of House spaces
• Frequent coordination between prep, cooking, carving, and service stations
• Exposure to raw meats, hot oils, steam, and sharp tools
• Temperature fluctuations between hot production areas and refrigerated storage areas
• Potential slippery surfaces during food production and cleaning
• Extended periods of standing and active supervision during service

Physical Requirements

• Ability to stand and remain active for extended periods during shifts
• Frequent walking, bending, reaching, and lifting throughout the kitchen
• Ability to lift and carry up to 50 lbs safely and occasionally more with assistance
• Ability to move quickly and safely in a fast-paced environment
• Manual dexterity to safely operate knives, carving tools, and kitchen equipment
• Ability to work in high-heat conditions around ovens, roasters, grills, and woks
• Ability to work safely around steam, hot liquids, sharp tools, and heavy equipment
• Ability to navigate tight spaces while maintaining situational awareness
• Visual ability to monitor food quality, safety conditions, and team performance
• Ability to maintain focus and decision-making under physically demanding conditions