Shift Lead, Kitchen

Ontario Trillium Foundation; Chesterfield (MO); On-site; USD 21,000 - 30,000; Full time

Benefits offered by this job

Great pay

Flexible Schedules

Growth Opportunities

Job summary

Hi-Pointe Drive-In is seeking a Shift Manager to supervise the kitchen and lead a dedicated BOH team in a fast-casual setting. You will execute recipes, uphold standards, and drive a culture where every team member thrives and delivers top-quality burgers.

You will manage staffing, safety, and food costs while maintaining fast ticket times and exceptional service. This role offers growth opportunities and a dynamic, team-focused environment.

Qualifications

• Experience supervising BOH teams in a fast-casual setting.
• Ability to implement food safety standards and recipes.
• Strong leadership to develop staff and maintain a positive culture.

Responsibilities

• Assisting the Kitchen Manager in hiring, training, and developing the BOH team.
• Flawless & independent shift execution.
• Managing BOH labor cost and adjusting staffing for peak and slow periods.
• Maintaining food cost standards through inventory, ordering, and portion control.
• Understanding and adhering to local and state food safety requirements.
• Streamlining kitchen processes to maintain fast-casual ticket times.
• Creating and maintaining a positive culture where people want to work.
• Ensuring equipment is safe, serviced, and functioning.
• Maintaining checklists for efficient kitchen operation.
• Regularly testing products to meet company standards.
• Communicating company messages to BOH staff about changes to products or policies.
• Training and developing team members.
• Ensuring all team members meet restaurant safety and handling standards.
• Adhering to company standards including personal hygiene and appearance.
• Serving as an ambassador of Hi-Pointe Drive-In.

Skills

Team leadership

Food safety

Labor cost control

Kitchen operations

Hiring & training

Job description

The Shift Manager at Hi-Pointe Drive-In is responsible for supervising the kitchen of one of St. Louis’s best fast-casual restaurants and leading a team of Hi achievers who are also a little crazy in all the right ways. This position requires a high level of accountability, a genuine love for people, and the ability to serve A LOT of burgers.Although the Shift Manager is responsible for the day-to-day shifts, success is also measured by your ability to develop the team, inspire them to be their best and create a culture where people want to work. The team comes first, but Hi-Pointe wouldn’t be the best burger in St. Louis without flawless execution of the food. The Shift Manager is expected to execute company recipes and food standards.

Hi-Pointe was founded with the goal of creating a better, more authentic take on a stagnant food category…and so far, it’s working. We believe that by focusing on the things that matter most, success is inevitable.

Here are a few sayings that define what we care most about…

Honored Hospitality – We don’t take the privilege of service for granted. Every time you set foot in our coop, or just take home some tasty chicken, we’re thankful. We show it. And that’s what hospitality smells like.

People First – If you take care of people that take care of people, they will take care of people. We take pride in helping our people achieve their goals for now and into the future.

Chef-Driven – Great good doesn’t just start in the kitchen. Having the foresight to source the right purveyors and partners, paired with providing culinary leadership is really what you’re tasting.

The Shift Manager is responsible for…

• Assisting the Kitchen Manager in hiring, training, and developing the BOH team.
• Flawless & independent shift execution
• Managing BOH labor cost, knowing when to cut staff for breaks or when it's slow
• Maintaining food cost standards by effectively managing inventory, food ordering, portion control, etc.
• Understanding and adhering to all local and state food safety requirements and prioritizing safety with the team
• Streamlining the kitchen processes to maintain fast-casual ticket times
• Creating and maintaining a positive culture where people want to work, and people are pushed to be their best.
• Taking care of your kitchen, by ensuring all equipment used is in safe working condition, checked, and regularly serviced
• Maintaining and delegating checklists to ensure effective running of the kitchen.
• Regularly testing products to ensure the quality and the execution of recipes meets the standards set out by us.
• Communicating company messages to BOH staff in order to inform them of any changes to products or policies.
• Training and developing your team members.
• Ensuring all team members meet all restaurant standards for safety and food handling.
• Adhering to company standards, including personal hygiene and appearance
• Serving as an ambassador of Hi. And having pride in who we are

Perks of the Job:

• Great pay
• Flexible Schedules
• Growth Opportunities