Kitchen Director

Store Manager

We are looking for an experienced and skilled Kitchen Director with remarkable skills, who will run a store effectively and with attention to detail. Our Kitchen Director candidates are required to be in constant contact with the staff and customers. They need to be able to ensure their staff provides the highest quality customer services and monitor the overall financial performance of the store. The responsibilities are to greet the staff and customers, provide them with what they need, give intelligent recommendations and suggestions, build customer and brand trust, assist the staff with anything they need and make sure the customers have a great shopping experience. More importantly, a perfect store manager candidate should be reliable, accommodating, courteous, and friendly to ensure that the customers are fully satisfied.

Lead and model the DC USA Vision and Values with guests and team members. Lead, train, and support the 3 focus areas of the "winning hearts everyday strategy:" Great Food, Fast & Accurate Service and Genuine Hospitality. Maximize kitchen throughput and capacity by delivering on these four key drivers: Ensure Food Safety, Improve Product Quality, Increase Production Capacity, and Enhance Team Member Environment. Submit Kitchen Team Member and Team Leader schedule by Thursday @11:00 a.m. Recruit, select, and develop team leaders for the kitchen team. Identify and build a leadership bench to accommodate sales growth. Oversee catering and support the Catering Coordinator by facilitating the sequence of food preparation. Ensure regular deep cleaning maintenance is completed for designated kitchen equipment. Lead and support a LEAN kitchen model through the elimination of product and labor waste. Support Director of Facilities & Food Safety with the completion of Safe Daily Critical(s), ERQAs, and Equipment Temperature Checks. Create and maintain a clean and safe working environment by ensuring kitchen brand checklists are completed immediately following day-part transitions. Track monthly kitchen specific CEM scores on the "BOH Tracker" and create action plan to improve areas of opportunity. Forecast daily prep production and follow-up on prep waste. Complete designated truck orders and submit credits weekly. Evaluate chicken filets, strips, and nuggets on a case-by-case basis to ensure each case contains the minimum required number of on-spec filets or strips (size, weight) or is above the allowable amount of underweight pieces during the fileting process. Train, execute and follow-up on AHA system performance and metrics. Lead special projects and/or captainships assigned by the Owner/Operator. Recruiting and appraising staff. Training and supervising staff. Managing budgets. Maintaining financial and statistical records. Dealing with customer complaints and queries. Overseeing stock and pricing control. Maximizing profitability and productivity. Motivating staff to meet sales targets. Setting sales targets. Ensuring compliance with safety and health regulations. Preparing promotional displays and materials. Liaising with management. Taking care of promotional prospects, benefits, and salaries of their staff. Providing opportunities for staff advancements.

Commercial awareness, confidence, resourcefulness, organizational skills, teamworking skills, verbal communication skills, numerical skills, excellent IT skills, enthusiasm, executive skills, problem-solving skills, showing initiative, setting a good example. Must be available Fridays & Saturdays. Must be fluent in English & Spanish.

12 hour shift, weekend availability, day shift, night shift.

Bonus pay, safety bonus.

Flexible schedule, paid time off, health insurance, dental insurance, vision insurance, referral program, employee discount, paid training.