Líder del equipo de cocina - Bilingüe en español imprescindible

Team Leader Position

A team leader (TL) helps the FOH/BOH manager and other leadership team members execute the daily operations of a shift. A TL should be an ambassador of our brand/culture and build relationships with their peers and team members. They should help execute operational excellence in the FOH/kitchen. The TL works with all team members and helps monitor the quality of food and guest experience. This individual fosters team unity and offers the highest professionalism and work ethic. This person should have a passion for service, excellence, and people. The TL reports directly to the FOH/BOH Manager. They must be at least 21+ years old and have a New York food handler’s permit for this job.

Notable Behaviors

What specific behaviors must a person in this position have to achieve SUCCESS and organizational imperatives?

Quick Connection

• Fluid
• Quick-talking
• Lively
• Enthusiastic

Rule-conscious

• Conscientious
• Meticulous
• Accurate
• Concerned with rules and precision

Work Skills Behaviors

Demonstrates core values:

• Honesty : Own up to mistakes, learn, and grow from them
• Integrity : Do the right thing because it’s the right thing. Who are you when no one else is watching?
• Commitment : Make a promise to give 110% always. Never give up
• Pursuit of Excellence : In all things you do, do them with honor, dignity, and respect. Be the BEST.
• Have a winning attitude
• Customers are first
• Hustle & Drive
• Optimistic
• Seek continuous improvement and development
• Strong work ethic and high performance
• Availability to open and close our restaurant, flexibility
• Ability to open and close the restaurant effectively
• Open to feedback, self-motivated, and can motivate others
• Ability to train and develop others; Continuous improvement
• Ability to solve problems and make quick decisions when necessary
• Take initiative and own the shift, especially in the absence of a manager.
• Can delegate when necessary
• Has awareness (360 degrees, swivel-chair)
• Service leader, team-oriented with a passion for people and world-class service.
• Well-organized manager with excellent verbal, written, and electronic communication skills
• Ability to work efficiently and remain calm under pressure. Working many hours in a stressful environment.

Summary

This position focuses on working with and through others, building and maintaining relationships, and working closely and precisely within established guidelines. An effective communicator who can stimulate and motivate others while being aware of their needs and concerns and responding to them is needed. There will be many different people to meet and work with. The person in this position must be friendly and genuinely interested in the business, its management, the team, the company’s customers, or all of the above. A persuasive teaching style is required to communicate the company’s policies, programs, and systems. A faster-than-average pace will be the norm for this position. Detail work is one of the main objectives of the job, and those details must be handled quickly, correctly, and efficiently. This part of the job will often focus on relationships with others; Correct handling of details related to others is necessary to maintain and grow relationships. If the job involves leading others, careful, close, and cheerful follow-up is required to ensure both the right work and the maintenance of relationships. Necessary corrections must be made constructively and supportively. As time is often a factor, the work must be done on time and correctly. This is a position where guidelines, structure, and established policies must be followed closely while working with and for others.

Job Characteristics

• Each day is different from the next, especially in personal interactions, a fast-paced environment, and multiple projects simultaneously.
• Very social-focused; requires an attitude of “how can I help you?” Attention is paid to building and maintaining relationships, especially when helping and not pressuring others fosters the relationship.
• Compliance with established guidelines and procedures is important. It is important to involve others in decision-making; Consensus needs to be created instead of making decisions on your own.
• Open and fluid communication is important. The position requires working with and through others, especially in a helping role. There is a need for a persuasive communication style, to “sell” (rather than “tell”).
• Team environment: A leader must be willing to jump in and roll up their sleeves to help when needed. They need someone who leads by example, with firsthand knowledge of the area. Solid, friendly follow-up on delegated tasks is necessary to ensure proper results.

Measuring Success

How will you know this position has been successful?

1. Customer comments: positive and negative
2. Improvement in scores

Quality Improvement Visit (QIV)

• Product and production environment
• Service and kitchen areas must be clean at all times (fresh sanitizer water, clean floors, and handwashing sink)

Daily S.A.F.E. Evaluation

• Ensure S.A.F.E. evaluations are completed daily
• Follow up on team members and corrective actions
• Communicate with training coordinator and team leaders regarding team member retraining

Food Cost/Food Inventory Management

• Positive food cost gap
• Work with team members and managers to follow all policies and recipes.
• Accurate tracking of waste
• EVERYTHING is recorded in the POS system (waste, remakes, etc.)
• Portion control (preparation, waffle fries with gofres, desserts)

Labor Cost Management

• Daily Labor Percentage and Productivity Rate Range
• Shift management, task completion, and daily operations completed
• Leadership team evaluations
• Accountability between managers and leadership team (peer feedback)
• Team member comments
• Completion of action items after a leadership meeting
• Training and education

Education

• High school diploma or equivalent, college degree plus

Work Schedule and Secondary Responsibilities

• Hours are not guaranteed but are predictably assigned in accordance with the New York City Fair Labor Week Act. Hours are subject to change based on business needs and are assigned based on availability, work performance, and reliability of a person.

• Can work a minimum of 30 hours per week, but no more than 40 per week

*It is the employee’s responsibility to control weekly hours. Any unapproved overtime is subject to disciplinary action and/or termination

• Must be available to work Saturdays

• When multiple leaders are scheduled for a shift, the manager may have to assume the responsibilities of a regular team member.

Work Environment

Work hours can be long and physically demanding, so employees may find the job exhausting. The restaurant environment is likely to be noisy and busy, which can be stressful. Managers and other leadership team members are also on their feet for most of the shift, so comfortable shoes should be worn, and the job is not suitable for people with back problems. Physical endurance and strength are also important, as employees are expected to lift and carry heavy items regularly (at least 25 lbs). Leaders may be expected to start work very early or work at night. Team morale and positivity are very important and form part of the Chick-fil-A culture.

Supplemental Salary

• Bonus pay

Bene