Kitchen Shift Manager (BOH Supervisor)

Leadership Requirements

• Full-time, five days per week. Must be available to open or close at least twice per week. Sundays are always off.
• High School Diploma
• At least one year of previous customer service experience
• At least one year of previous management experience

Applicant must be willing to learn all positions in the Back of House before stepping into leadership responsibilities. Applicant must have previous management experience.

Required Traits

• Consistently communicates with honor, dignity, and respect to all areas of the business.
• Identifies & initiates solutions for operational needs in the Back of House
• Effectively coaches Team Members and Leaders in ways which they can improve.
• Has a willingness to receive and apply constructive feedback

Operational Expectations & Tasks

• Coordinates and ensures all BOH Director expectations are completed.
• Manages all shifts, ensuring breaks are in compliance with state and federal law.
• Completes the daily and weekly cleaning checklist.
• Documents performance issues and coaches team members with the approved disciplinary system.
• Prepares for monthly meetings and one-on-ones
• Completes assignments given by the BOH Director based on the need of the business.
• Performs End of Day tasks.
• Understands and Educates Team Members on brand standards.
• Opens and closes the restaurant in accordance with all safety procedures
• Maintains restaurant cleanliness.
• Achieves and Maintains Speed of Service goals in the restaurant.
• Maintains a clean and food safe operating environment at all times.

Employee benefits include:

• Up to $10.59 of free food every shift
• Uniforms provided
• Flexible schedules, and we are always closed on Sundays!
• College scholarships
• Advancement and leadership development through a rank up system
• Thorough and detailed training
• Health insurance with tenure
• Paid time off
• Employee appreciation programs
• Paid sick leave

Pay Range $23.25-24.25 per hour

REQUIREMENTS

In our kitchens, we focus on fresh and simple ingredients. And we always have. Since the beginning, we've served chicken that is whole breast meat, with no added fillers or hormones, and we bread it by hand in our restaurants. Produce is delivered fresh to our kitchens several times a week. Salads are chopped and prepared fresh throughout the day. It may not be the easy way, but it's the only way we know.