Shift Leader - 1

Calif Chicken Cafe•El Segundo, CA

4d•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 role focuses on motivating, developing, and inspiring staff while supporting the restaurant’s operational, guest-service, safety, and financial goals. The Shift Leader makes real-time decisions, maintains a safe and productive workplace, and upholds the company’s core values. The position involves managing and developing staff, maintaining service and food-quality standards, handling guest feedback, enforcing food-safety and cleanliness practices, coordinating food and supply orders, and supporting cost control and financial targets. The Shift Leader works with the Kitchen Supervisor team and, with support from the Assistant General Manager and General Manager, collaborates with the management team. This role is based at Calif Chicken Cafe in El Segundo, California. Hours vary with business needs and may include early mornings, late evenings, weekends, and holidays. Shifts are 8–10 hours, and the physical demands include standing and moving throughout the restaurant for much of the shift, with lifting or carrying up to 25 pounds individually. The position may involve exposure to cleaning chemicals, noise, steam, smoke, and hot, cold, or hazardous kitchen equipment. Off-schedule work must be reported to Human Resources.

Requirements

High school diploma.
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 as required by 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 perform duties involving standing, walking, reaching, bending, stooping, wiping, twisting, climbing, lifting/carrying up to 25 pounds individually, constant gripping/grasping, and moving throughout the restaurant for 8–10 hours per shift, up to 6 shifts per week; occasional sitting is also required.
Ability to work hours that vary according to business needs, including early mornings, late evenings, weekends, and holidays.
Ability to work around cleaning chemicals, noise, steam, smoke, and hot, cold, or hazardous restaurant-kitchen equipment.

Nice To Haves

Humility and willingness to learn from all team members and seek to understand the team, concept, and brand.
Ability to build relationships with team members 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

Help oversee and manage all areas of the restaurant, making real-time decisions to support a successful operation and excellent guest experience.
Maintain a safe and productive work environment and uphold the company’s core values.
Develop and manage staff to meet executional and procedural standards; provide ongoing feedback, set expectations, conduct regular performance reviews, and retain valuable team members.
Help maintain an accurate, up-to-date restaurant staffing plan.
Ensure positive guest service, assess complaints and suggestions, and take appropriate action to address guest dissatisfaction.
Enforce sanitary food-handling practices and maintain cleanliness and upkeep of kitchen and dining areas.
Ensure compliance with operational standards, company policies, applicable laws, and ordinances.
Ensure consistent food preparation and service quality, and maintain professional standards for cleanliness, attire, and appearance.
Supervise portion control and preparation quantities to minimize waste.
Work with the Kitchen Supervisor team to ensure staff follow company standards.
Estimate food needs, place accurate vendor orders, and ensure fresh food and supplies are delivered 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.
Report any off-schedule work to Human Resources with the date, time, and reason.