Kitchen Captain

Job Description

Job Description

Benefits:

• Training & development

Position Overview:
The Captain has one primary job: train new team members until they can hold their station to the LDP standard on their own. When there is no one to train, the Captain shifts to expo and runs drills to keep the whole line sharp.
Process + Time + Consistency = Results. The Captain is the person in the building who proves the equation. Six plus years of process and time, now responsible for making consistency contagious.

 

Key Responsibilities:

•      Runs all station training using the RHG University workbooks and playbooks

•      Owns the trainee's daily plan: what they learn today, what they practice, and what gets checked before the shift ends

•      Signs off on station certifications alongside the Kitchen Manager

•      Trains in the trainee's strongest language

•      Reports trainee progress to the Kitchen Manager weekly so no one stalls out silently

The measure of a Captain is simple: how fast and how well trainees reach certification, and whether those cooks still hold the standard 90 days later.

• Expo command. Owns the expo window during peak service. Nothing crosses the pass that misses spec. Calls the board, controls ticket times, and coordinates the line so pace of service holds.

• Drills. Runs food safety drills, taste drills, and station cross training with the existing crew. A line with no trainees is not a line with nothing to learn. The Captain keeps veteran cooks from drifting off spec 

Qualifications:

1.      Six years minimum inside the LDP system. No exceptions. The Captain must have cooked our food long enough that the standard lives in their hands, not on a spec sheet. Your years are the proof behind your authority.

2.      Bilingual preferred. The Captain trains in the language the trainee learns best in.

3.      Clean conduct record and consistent attendance. The Captain cannot hold others to a standard they do not meet themselves.