Shift Leader 18+ NIGHTS REQUIRED

Job Description

Job Description

The co-founder, Dave, a chef trained in Thomas Keller’s Bouchon restaurant organization came up with a simple process : take the best quality chicken, prepare the chicken in a proprietary brine, and after deep frying; top the most tender chicken in the world with one of seven signature spice blends.

Summary

The Shift Leader is responsible and accountable for all restaurant activities while on duty. The Shift Leader will work with the

restaurant management team to ensure all activities are consistent with and supportive of the restaurant’s business plan. They will ensure all Team Members are performing their job responsibilities and meeting expectations.

Duties

The Shift Leader supervises fellow coworkers while they work, monitor their performance, ensure they comply with company and safety policies, and delegate tasks appropriately.

In addition, they :

• Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities
• Communicate to their immediate supervisor when additional training guidance and practice is needed
• Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity
• Organize shift schedules for Team Members and monitor attendance, tardiness and time off
• Assign duties to specific employees based on role and skills
• Understand how each job responsibility impacts guests, employees, and overall restaurant operations
• Greet guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including

answering questions

following cooking instructions, safety procedures, and sanitary requirements

washing / sanitizing / disinfecting kitchen utensils and high touch-point areas, and servicing restrooms

results

performance issues

Job expectations

The Shift Leader performs leadership, management and organization tasks to ensure team members work efficiently and effectively during their shift.

In addition, they :

restaurant costs; properly uses all products, supplies, and equipment facilities

Requirements

Transportation & accessibility

Hours

Skills & Abilities