Crew Chief

Reports to General Manager, 1st and 2nd Assistants JOB SUMMARY Runs shifts efficiently and continually motivates team members to ensure that every guest who chooses Culver’s® leaves happy. ESSENTIAL FUNCTIONS Ensure restaurant operations are conducted to reflect favorably on the brand Meet restaurant goals and initiatives as they relate to the brand Assist in maintaining appropriate staffing levels to meet the needs of the restaurant throughout shifts Demonstrate proper quality control, presentation and hold times to support guest satisfaction and quality standards Adapt in an ever-changing environment Consistently communicate and work with team and leaders to ensure policies, processes and procedures are being followed Demonstrate proficiency in all restaurant positions and stations Support effective training for team Assist with and empower team to handle guest comments in a manner that meets our mission and our brand standards Organize and maintain required and necessary records as they relate with the restaurant operations, equipment, inventory, quality control and team members Execute standard operating procedures based on the brand standards Represent and lead in an amicable and professional manner Provide a safe, secure, and healthy restaurant by following and enforcing food safety and sanitation standards and procedures Maintain the accurate implementation of new products and procedures per system-wide rollout procedures QUALIFICATIONS One year experience in a leadership or trainer role in the restaurant or similar industry Certified from a national food safety program Strong communication and decision‑making skills Ability to resolve conflict in a professional manner WORK ENVIRONMENT & PHYSICAL REQUIREMENTS The physical demands described here are representative of those to be met by a team member to successfully perform the essential functions of this job: Operate a computer and other office equipment for extended periods of time Move items weighing up to 50 pounds for various needs Use smell, sight, and taste for testing menu items Possess manual dexterity for assembly Able to reach, bend, push, pull and/or stretch body to grab or move items Remain in a standing/sitting position for 4 or more hours at a time Able to quickly move about inside and outside the restaurant Able to use various kitchen equipment such as deep fryers, grills, toasters, etc. Exposure to cold temperatures from coolers and freezers, as well as heat from cooking equipment Exposure to weather such as heat, cold, rain, snow and wind Able to see, read, and comprehend a variety of written or displayed media Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. #J-18808-Ljbffr