Shift Leader - 1

Calif Chicken Cafe•Los Angeles, CA

4d•Onsite

About The Position

Calif Chicken Café is seeking a team-oriented, people-first Shift Leader to help manage restaurant operations and provide guests with an excellent dining experience. The Shift Leader motivates, develops, and inspires team members, supports a safe and productive work environment, and helps ensure that operational, service, food-quality, and financial standards are met. The role contributes to successful restaurant operations through real-time decision-making, staff development, guest service, food safety, purchasing, and cost control.

Requirements

High school diploma.
Must be at least 21 years old.
At least 2 years of prior 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.
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.
Ability to succeed in a fast-paced environment and demonstrate humility, willingness to learn, empathy, and a passion for food and hospitality.
Ability to perform duties involving standing, walking, reaching, bending, stooping, wiping, twisting, climbing, lifting or carrying up to 25 pounds individually, constant gripping or grasping, and moving throughout the restaurant for 8–10 hours per shift, up to 6 shifts per week; occasional sitting of 1–4 hours per day.
Ability to work variable hours, including early mornings, late evenings, weekends, and holidays, as business needs require.
Ability to work around cleaning chemicals, noise, steam, smoke, and hot, cold, or hazardous restaurant-kitchen equipment.

Responsibilities

Help oversee and manage all areas of the restaurant, making real-time decisions to support an excellent guest experience and successful operations.
Maintain a safe and productive work environment for staff members and support their safety and well-being.
Manage and develop staff to meet executional and procedural standards; provide ongoing feedback, set performance expectations, conduct performance reviews, and mentor team members.
Help maintain an accurate, current plan for restaurant staffing needs and retain valuable team members.
Ensure positive guest service throughout the restaurant; assess and respond to complaints and suggestions, taking appropriate action to resolve dissatisfaction.
Enforce sanitary food-handling practices and cleanliness and maintenance standards in kitchen and dining areas.
Ensure compliance with operational standards, company policies, applicable laws, and ordinances.
Ensure consistent food preparation and service quality, maintain the restaurant’s professional appearance, and supervise portion control and preparation quantities to minimize waste.
Work with the Kitchen Supervisor team to ensure staff adherence to company standards.
Estimate food needs, place accurate vendor orders, and ensure fresh food and supply deliveries are on schedule.
Help ensure staff follow company standards and service levels to increase sales and control 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 financial and operational targets.
Follow the company’s core values, including giving and receiving feedback, continuous improvement, curiosity, going above and beyond, and building relationships.