Kitchen Lead

Circle K Stores•Zionsville, IN

10h•Onsite

About The Position

This position assists the Restaurant Manager with daily restaurant operations and supervises the team in the manager’s absence. The role leads and coaches Restaurant Team Members and partners with the management team to maintain Company and Brand operational standards and ensure guest satisfaction. The position requires availability during all hours of operation, including at least one hour before opening and after closing. The hiring range is $17.50 to $18.00.

Requirements

Full-time availability during all hours of operation, including at least one hour pre-opening and post-closing.
Valid state Driver’s License.
Excellent communication skills.
Ability to motivate, coach, and lead team members.
Acts with integrity and keeps commitments.
Positive attitude.
Focus on achieving results while having fun.
Ability to gain control during stressful situations.
Sense of urgency.
Ability to work well with others or independently.
Frequently bend, twist at the waist, kneel, squat, stand, and walk.
Occasionally climb and descend ladders.
Tolerate extreme cold and hot temperatures and work around fryers, ovens, grills, coolers, freezers, sharp objects, and loud noises.
Reach, grasp, and manipulate objects with hands for an entire shift, including reaching overhead.
Push, pull, lift, and carry up to 10 lbs. frequently and 50+ lbs. occasionally, including lifting from ground to overhead.

Responsibilities

Provide excellent guest service in a fast and friendly manner; coach and correct team members.
Conduct second interviews for team members and shift leads.
Maintain a clean restaurant through cleaning and general housekeeping duties.
Assign shift duties to team members and follow up to ensure completion.
Direct the team and ensure food is prepared and served according to Brand, Company, and health department regulations.
Coach team members on food preparation and production management guidelines.
Share relevant information with team members and assist with training on new products.
Place campaign materials upon request.
Ensure product quality, food safety, and operational standards are met.
Monitor the accuracy of cash, sales, and inventory control records throughout the shift.
Complete required end-of-shift and end-of-day paperwork and counts, and communicate discrepancies to the immediate supervisor.
In the Restaurant Manager’s absence, complete daily, weekly, and end-of-period paperwork, inventory and cash counts, truck orders, and other administrative duties as required.
Promote a safe environment for team members and guests by following government laws and safety codes.
Complete incident reports according to the 5-minute rule policy.
Partner with the Restaurant Manager and take ownership of financial and operational metrics to support restaurant profitability.
Demonstrate Company values: One Team, Do the Right Thing, Takes Ownership, and Play to Win.