About this role
Pay Range: Starting at $26.00/Hour
Overall Responsibilities
Oversee and supervise all opening/closing back kitchen operations, recipe compliance, back kitchen staff management. Ensure all food products are of the highest & freshest quality.
Key Areas of Responsibilities
General
- Oversee and supervise opening/closing back kitchen staff members to ensure they are in compliance with all restaurant policies, procedures, etc.
- Set inventory pars to maximize freshness and food preparation efficiency
- Coordinate with the General Manager any scheduling needs for opening shifts
- Know all menu items, ingredients, recipes, food preparation
- Use manual or electronic appliances to prep and process food
- Store and label foods according to Health Department regulations and company policy
- Read, comprehend, and execute recipes
- Coordinate catering orders with supervisors
- Stock restaurant supplies
- Control food quality and consistency
- Oversee and/or place restaurant supplies orders including produce, pita, and chicken orders
- Responsible for opening/closing the restaurant, keyholder
- Perform restaurant duties: make food tickets, work the chicken station, wrap station, front line, and in the back kitchen when necessary
- Inspect dishwashing areas and that all dishwashers are following dishwashing procedures.
- Perform required administrative duties, fill out required back kitchen operations checklists
- Inform the General Manager of any broken or damaged equipment
- Communicate with upper management on various projects
- Make suggestions on how to improve the overall restaurant operation
- Travel to training events and/or other restaurant locations
- Other duties as assigned
Work Safety, Food Safety, and Planning
- Assign, distribute, and coordinate the completion of all food preparation using production schedules
- Ensure work safety by ensuring staff members are complying with all safety procedures
- Ensure food safety by completing the following tasks: take food temperatures, maintain safe food
- Maintain a safe, clean, and sanitary restaurant
- Maintain a positive and friendly work environment
- Clean and sanitize work area
Personnel
- Report to the General Manager on a frequent basis to discuss back kitchen operations
- Participate in weekly meeting with all Supervisors to keep apprised of restaurant of any issues
- Motivate, train, and develop staff members in specific job functions as well as coach and counsel staff members on an ongoing basis
- Responsible for recruiting and interviewing back kitchen applicants
- Manage back staff member breaks
- Handle & report specified HR related situations
Qualifications
Qualifications
- High School Diploma required
- 2+ years of previous work experience in a high-volume quick service restaurant
- 1+ years of back kitchen and food preparation experience preferred
- Must be 21 years of age or older
- Experience leading a team
- Able to understand and speak basic English
- Proficient in the following restaurant functions: food planning and preparation, purchasing, sanitation, and restaurant safety
- CA ServSafe Food Safety Manager Certified required for opening Kitchen Supervisor only. Closing Kitchen Supervisor is required to uphold a valid CA Food Handlers Card
- Able to complete tasks on or before set deadline.
- Passionate about food and hospitality
- Basic computer knowledge
- Possess basic math skills
- Able to communicate ideas clearly and effectively
- Able to work well with others, set an exemplary example of leadership and respectful communication.
- Friendly, upbeat, and cooperative
- Must enjoy and succeed in a fast-paced environment
- Must be able to transfer to another California Chicken Café location within a 50-mile radius
- Fully documented to work in the U.S.
Physical Requirements
- Perform duties that require standing, walking, reaching, bending, stooping, wiping, twisting, climbing, lifting/carrying (up to 25 lbs. individually), and moving throughout the restaurant for 8-12 hours per shift, up to 6 shifts per week. Occasional sitting, 1-4hrs/day.
Work Conditions/Hours
- Must have the ability to work 40+ hours per week. Hours will vary in accordance with business necessity, including early morning, late evenings, weekends and/or holidays.
- Exposure to cleaning chemicals, noise, steam, and smoke.
- Work with hot, cold, and hazardous equipment typical of a restaurant kitchen as well as work with phones, and other office equipment.