Shift Leader - 1

Calif Chicken Cafe•Los Angeles, CA

11d•Onsite

About The Position

Calif Chicken Café is seeking a team-oriented, people-first Shift Leader to help oversee restaurant operations and deliver an excellent dining experience. The Shift Leader motivates, develops, and inspires team members, makes real-time operational decisions, and contributes to the restaurant’s financial and business performance. The role supports a safe and productive work environment and upholds the company’s core values: making others better through feedback, getting 1% better every day, “51/49,” fostering curiosity, going above and beyond, and building relationships. The Shift Leader helps manage personnel, guest service, food safety, restaurant cleanliness, food preparation and supply planning, and financial performance. They work with the Kitchen Supervisor team and, with support from the Assistant General Manager and General Manager, help the management team meet or exceed targeted goals. The position is based at the Calif Chicken Cafe DTLA location in Los Angeles, California. Work hours vary with business needs and may include early mornings, late evenings, weekends, and holidays. Shifts involve 8–10 hours of movement and restaurant work, with occasional sitting. The role may involve responding to off-schedule calls or texts; any such work must be reported to HR. There is no off-the-clock work.

Requirements

High school diploma required.
Must be at least 21 years old.
At least 2 years of previous work experience in a high-volume quick-service restaurant.
Proficiency in food planning and preparation, purchasing, sanitation, and restaurant safety.
Basic computer knowledge.
Basic math skills and ability to operate a cash register or POS system.
Must pass the Food Handlers course and test in compliance with California state law requirements.
Must be able to transfer to another California Chicken Café location within a 50-mile radius.
Must be authorized to work in the United States.
Must be able to stand, walk, reach, bend, stoop, wipe, twist, climb, lift and carry up to 25 pounds individually, grip and grasp continuously, and move throughout the restaurant for 8–10 hours per shift, up to 6 shifts per week; occasional sitting is also required.
Must be able to work variable hours according to business needs, including early mornings, late evenings, weekends, and/or holidays.
Work may involve exposure to cleaning chemicals, noise, steam, smoke, and hot, cold, or hazardous restaurant-kitchen equipment.

Nice To Haves

Humility: willingness to learn from team members and seek to understand the team, concept, and brand.
Empathy and ability to build relationships with the team and guests and strengthen the brand’s community identity.
Passion for food and hospitality.
Enjoyment of and ability to succeed in a fast-paced environment.

Responsibilities

Assist in overseeing and managing all areas of the restaurant, making real-time decisions that support an excellent guest experience and successful operations.
Help maintain a safe and productive work environment for staff members and uphold company core values.
Manage and develop staff members to ensure executional and procedural standards are met; provide ongoing feedback, set performance expectations, and conduct regular performance reviews.
Help retain and develop the team and maintain an accurate, up-to-date restaurant staffing plan.
Ensure positive guest service, assess complaints and suggestions, and take appropriate action to resolve guest concerns.
Enforce sanitary food-handling practices and cleanliness and maintenance standards in kitchen and dining areas.
Ensure compliance with operational standards, company policies, and applicable federal, state, and local laws and ordinances.
Ensure consistent quality in food preparation and service and maintain restaurant cleanliness, attire, and appearance standards.
Supervise portion control and preparation quantities to minimize waste.
Work closely with the Kitchen Supervisor team to ensure the team adheres to company standards.
Estimate food needs, place accurate vendor orders, and ensure fresh food and supply deliveries are on schedule.
Help ensure staff adhere to company standards and service levels to increase sales and minimize food, beverage, supply, utility, and labor costs.
Work with the management team, with support from the Assistant General Manager and General Manager, to meet or exceed targeted financial and other metrics.
Report any required off-schedule work to Human Resources, including its date, time, and reason.