Kitchen Shift Lead: Fast-Paced Ops, Quality & Training

Culver's; Muscatine (IA); On-site; USD 42,000 - 54,000; Full time

Job summary

Culver's in Muscatine, IA is seeking a Kitchen Shift Leader responsible for smooth kitchen operations during shifts while upholding high standards of quality, service, and cleanliness.

You will train team members, coach on procedures, monitor safety, and manage opening/closing tasks to ensure accurate food preparation and a great guest experience.

Responsibilities

• Running shifts efficiently, ensuring timely preparation and delivery of food orders, and maintaining a clean and organized workspace.
• Demonstrating proper product quality control, including correct cooking times, presentation, and hold times.
• Training team members on back of house positions ensuring they are knowledgeable about products and standard operating procedures.
• Routinely monitoring and coaching team members on safety best practices, including adherence to Culver's hazard communication program and workplace safety regulations.
• Reviewing the daily deployment sheet and adjusting staffing deployment to ensure efficient operation while maintaining labor costs.
• Ensuring that every guest leaves happy by providing prompt and courteous service.
• Performing restaurant opening and closing procedures effectively, including stocking the kitchen, setting up/tear down of equipment, and cleaning the work area.
• Assisting team members with mis-punches, voids, discounts, and other managerial POS functions.
• Maintaining compliance with operational and food safety procedures.

Job description

A Culver's Kitchen Shift Leader isresponsible for ensuring smooth and efficient kitchen operations during their shifts, while also maintaining high standards of product quality, guest service, and cleanliness.They play a key role in training team members, adhering to safety protocols, and coaching team members on proper procedures.

Key Responsibilities:

Shift Management:

Running shifts efficiently, ensuring timely preparation and delivery of food orders, and maintaining a clean and organized workspace.

Quality Control:

Demonstrating proper product quality control, including correct cooking times, presentation, and hold times.

Team Training and Development:

Training team members on back of house positions ensuring they are knowledgeable about products and standard operating procedures.

Safety and Compliance:

Routinely monitoring and coaching team members on safety best practices, including adherence to Culver's hazard communication program and workplace safety regulations.

Labor Management:

Reviewing the daily deployment sheet and adjusting staffing deployment to ensure efficient operation while maintaining labor costs.

Guest Service:

Ensuring that every guest leaves happy by providing prompt and courteous service.

Opening and Closing Procedures:

Performing restaurant opening and closing procedures effectively, including stocking the kitchen, setting up/tear down of equipment, and cleaning the work area.

Point of Sale (POS) Assistance:

Assisting team members with mis-punches, voids, discounts, and other managerial POS functions.

Compliance:

Maintaining compliance with operational and food safety procedures.

In 1984, Craig and Lea Culver, along with Craig’s parents George and Ruth, opened the very first Culver's in the family’s beloved hometown of Sauk City, Wisconsin, and began serving ButterBurgers® and Frozen Custard.
Craveable as our signature combination is, the Culver family knew right away that although the business is centered around the food, it is really about the people. While folks can vividly recall the first time they bit into a ButterBurger or tasted a scoop of rich, creamy Fresh Frozen Custard, it’s our way of welcoming guests that truly makes Culver’s delicious.