Shift Lead

Landed; California (MO); On-site; USD 42,000 - 52,000; Full time

Job summary

Landed is seeking a Shift Lead to assist the General Manager and Executive Kitchen Manager in daily front and back of house restaurant operations, guiding the team and ensuring full certification in all roles. This non-exempt position emphasizes guest experience and safety.

The Shift Lead will help train staff, support menu rollouts, set up service stations, manage line checks, and coordinate with management on issues and discipline as needed.

Qualifications

• Prior kitchen and FOH experience.
• Demonstrated leadership skills and team coaching.
• Solid base knowledge of culinary technique and its practical use.
• Ability to work in a fast-paced, high-stress environment.
• Customer service focused and solution oriented.
• Ongoing current Food Safety Manager certification.
• Bilingual Spanish/English is a plus.

Responsibilities

• Exemplifying exceptional guest service and fostering an enthusiastic environment.
• Assisting with enforcing safe work behaviors and safety standards.
• Assisting the GM in training front of house team members to policies and procedures.
• Assisting EK Manager in training kitchen staff using certification processes.
• Assisting in rollout of limited time menu offers or new menu items and recipe changes.
• Assisting in setting up service stations for salad, grill, carve, cashier, Prep, Dish, Bus, etc.
• Advising Executive Kitchen Manager and General Manager of employee-related issues.
• Participating in day-to-day training activities for the team.
• Reviewing FOH training checklists and certification using Tender Greens process.
• Assisting in morning and evening line checks, tastings and pre-shift meetings.
• Participating in food safety line checks to ensure standards are met.
• Supporting operations with other duties as assigned.

Skills

Kitchen/FOH experience

Leadership skills

Culinary technique knowledge

Customer service

Flexibility

Food Safety Certification

Spanish bilingual

Bilingual Spanish/English

Job description

Reports to: General Manager

Direct Reports: None

Job Summary

Our Shift Lead is responsible for assisting the General Manager and Executive Kitchen Manager in the daily front and back of house restaurant operations and guiding the front and back of house team members. It is the expectation that the Shift Lead is fully certified in all front and back of house positions. This is a non-exempt position.

As a Shift Lead, you are responsible for encompassing our goal of providing each guest with a truly outstanding experience as well as:

• Exemplifying exceptional guest service and fostering an enthusiastic and uplifting environment
• Assisting with enforcing safe work behaviors and safety standards are adhered to maintain a safe workplace
• Assisting the GM in training front of house team members to achieve established policies and procedures
• Assisting the Executive Kitchen Manager in the training of kitchen team members using the certification process
• Assisting in the rollout of limited time menu offers or new menu items and recipe changes
• Assisting in executing the setup of salad, grill, carve, cashier station, Prep, Dish, Bus etc stations for service
• Advising Executive Kitchen Manager and General Manager of any employee related issues
• Assisting in day-to-day practices related to the team including initial and ongoing training
• Reviewing and guiding the completion of Front of House team members training checklist and certification using Tender Greens Training Certification Process
• Assisting in morning and evening line checks, food tastings and pre-shift meetings
• Participating in food safety and line checks to ensure food standards are met and executed safely
• Participates and assisting in employee safety training and LMS signoffs and meeting safety standards
• Participating in handling guest complaints that happen during their shift when a GM and EKM is not present
• Assisting with the opening and/or closing of the restaurant depending on schedule
• Assist with Point-of-Sale System (Aloha & Olo) functions to ensure they are being conducted according to policy such as comps & re-opening/ reprinting checks, conducting same day refunds, and doing a system refresh
• Conducting nightly notes and entering sales into the purchase tracker
• Supporting operations by performing any other duties as assigned to ensure the restaurant is producing to standards
• All other duties as assigned

Qualification Requirements for this position are:

• Prior kitchen and FOH experience
• Demonstrated leadership skills, including coaching, and motivating a team
• Solid base knowledge of culinary technique and its practical application
• Must enjoy and be able to succeed in a fast-paced and high stress work environment
• Customer service focused and solution oriented
• Ability to work a flexible schedule based on restaurant needs
• Commitment to continuing culinary development in both technique and perspective
• Ongoing current Food Safety Manager certification
• Bilingual Spanish/English is a plus

Physical, cognitive, social, and environmental requirements include:

• Must be able to lift items through full range weighing up to 50 lbs. on a regular and continuing basis
• Repetitive forward bend of head/neck
• Some bending/kneeling/stooping/twisting/reaching required
• Some repetitive motion and force required
• Must be able to stand/walk for long periods of time (not all at one time)
• Must be able to work in a hot kitchen environment
• Sight, speech and hearing necessary to communicate with Team Members, Vendors and Guests
• Sight and good sensation are necessary to prevent burning oneself while in the kitchen areas
• All requirements are subject to possible modification to reasonably accommodate individuals with disabilities
• Hours: Must be available to work varied shifts including nights and weekends