Kitchen Shift Leader - Cheever's Cafe

POSITION SUMMARY The Shift Leader is responsible for assisting the Chef De Cuisine in maintaining a positive and friendly environment. Shift Leaders assist in training, guest service, hospitality, product knowledge, education, encouraging safe and sanitary work practices, and a demonstrated commitment to our policies and procedures while upholding A Good Egg Dining Group’s mission to positively impact lives by building enduring memories and multi-generational relationships through a dedication to executional excellence, intentional service, extreme hospitality, and culinary trust. 

ESSENTIAL FUNCTIONS/ KEY RESPONSIBILITIES

• Maintains positive morale and a high-energy, fun work environment.

• Maintains a clean, organized, and stocked environment, requisitioning additional product when necessary.

• Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in smokers, broilers, ovens, grills, fryers, and a variety of other kitchen equipment.

• Ensures that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.

• Executes line checks before each shift, and tastes products on a per shift basis for quality assurance.

• Assists the Chef de Cuisine in maintaining proper team member coverage and identifies staffing needs in a timely manner.

• Ensures that team members are educated on all of our products by being an expert on all of our food, polices, and procedures.

• Consistently monitors, coaches, and encourages team members to meet hospitality and service standards.

• Actively uses all training programs in order to develop leaders amongst fellow team members.

• Facilitates teamwork amongst employees and provides coaching and meaningful feedback on performance expectations.

• Is able to perform all BOH team member duties. Assigns and ensures completion of duties to support store operations.

• Attends and sometimes leads shift meetings to align team members and ensure a cohesive work environment.

• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.

• Check and maintain proper food holding and refrigeration temperature control points.

• Ensures that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

• Promotes and practices safe and sanitary work habits, reports potential safety hazards, operational inconsistencies, and team member incidents to the store managers.

• Works with Chef de Cuisine to plan and price daily specials that are consistent with the restaurant’s concept.

• Is available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the Chef de Cuisine.

SKILLS, ABILITIES & PERSONAL CHARACTERISTICS

LEADERSHIP – maximizes the efforts of others through influence and empowerment, not authority and title.

STRATEGIC THINKING – able to see and communicate the big picture in an inspiring way. DELEGATION – knows which tasks to keep and which tasks to pass along to accomplish goals and objectives.

COMMUNICATION – delivers messages in a clear and understandable manner, achieving desired results.

FLEXIBILITY – adjusts quickly to changing schedules, priorities and conditions.

CURIOSITY, CREATIVITY & INNOVATION – generates new and “out of the box” approaches to challenges.

EXACTING ATTENTION TO DETAIL – does not let details slip through the cracks or derail a project.

GRACE UNDER PRESSURE – maintains stable performance under heavy pressure or stress, quick thinking on feet.

ORGANIZATION & PLANNING – plans, organizes, schedules and budgets in an efficient and productive manner. Focuses on key priorities. EMPATHY - sees all sides of a situation to procure the best guest experience.

OPTIMISM – maintains a positive attitude and confidence in the successful outcome of situations.

INTEGRITY & HIGH WORK ETHIC - mean what you say and say what you mean.

QUALIFICATIONS

• A minimum of 1 year experience in kitchen preparation and cooking.

• Must be able to communicate clearly with managers, kitchen, and dining room personnel and guests.

• Be able to reach, bend, stoop and frequently lift up to 80 pounds.

• Be able to work in a standing position for long periods of time (up to 9 hours).