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Crew Chief

at  IHOP
105 S 1st St
Artesia, NM 88210

At a glance

Job type Full-time, Part-time
Estimated Wages $7.99 to $8.99 per hour
(Snag Est. )

What is this?

This is Snag's estimate of the wage range for this job based on publicly available data and may not reflect the actual wage for this position with this employer. The estimated wage is not supplied by or endorsed by the employer. Specific wage or rate questions should be directed to the employer.

How is the estimated wage calculated?

This estimate is calculated by looking at a range of jobs in the local market, at the state level, and nationally. Due to the size of markets, the number of positions, the level of employment in the market, and the availability of data, this could make the estimate inaccurate for a specific job.

How is this helpful?

This is helpful to get a general sense of the wage for this type of job and be a guide for what may be earned in this job or similar jobs.

Job description

Crew Chief

A position filled by a craft Team Member with initiative and demonstrated leadership ability.

In the absence of management. the Crew Chief assumes the duties and responsibilities of the Assistant Manager. The Crew Chief continues working their assigned craft position responsibilities, in addition to the responsibilities listed below.


To assist in directing Team Members in all phases of operation. to achieve high standards of food preparation and presentation. service to guests, general cleanliness and pleasant atmosphere in accordance with all Stande Operating Procedures.


Assist in ensun‘ng that all personnel, equipment and supplies are prepared and ready to meet the needs of the business. Assist in assigm'ng Team Member duties and responsibilities and encouraging teamwork.

lnform all Team Members of new menu items. specials and promotional materials to ensure complete understanding of food preparation and service.

Assist in conducting on'entation and training for new Team Members and give refresher training to current Team Members, when needed. Supervise Team Member performance and conduct in accordance with Company policies. Observe guest reactions to quality of food and service.

Review all time cards (or time reports) daily as required by Unit Manager. Adjust schedule to meet the needs of the restaurant.

Enforce portion control per Standard Operating Procedures. Check deliven'es for proper quantity, quality, pricing. completeness of order, breakage and spoilage. Maintain tight security. Control waste.

Perform administrative procedures such as:

> Cash receipts/store receipts

> Be responsible for register reading and daily sales reports.

> Reconcile cash receipts and store bank funds.

> Make DAILY deposits and submit deposit slips to the Accounting Office as required by Manager or Assistant Manager.

> Ensure that register or Servers have sufficient change and bills pn'or to peak hours of business.

> Enforce Company policy regarding check cashing.

Perform other assignments or as needed or wtu'ch may be assigned by the Unit Manager or Assistant Manager.

Additional Info



To perform ttu's job successfully, an individual must be able to perform each essential duty

satisfacton'ly. The. requirements listed below represent the knowledge. skill and or/ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Team member must be able to communicate verbally in English to Team Members and guests and read English for menus, guest checks, notices, instructions, safety labels. etc.

Team Member must be able to interact with people in a fn'endly, courteous manner.

Prior expen'ence or training is desired, but may not be required.


Ability to read and comprehend instructions, correspondence, and memos. Ability to wn'te guest checks and simple correspondence. Ability to read and speak English well enough to communicate with guests. understand guest checks and instructions.


Ability to add, subtract, multiply and divide in all units of measure using whole numbers. fractions, percents. decimals, discounts and cash counting.


Ability to apply common sense and to understand and carry out detailed and objective written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Team member must be able to memorize food plating and handling procedures outlined in the Standard Operating Procedures.


Team member must be able to remain calm under pressure when dealing with guests, staff or equipment problems.

Successfully complete lHOP training coursework as assigned.


The physical demands described here must be met by Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with

disabilities to perform the essential functions.

VVh'ile performing the duties of this job, the Team Member regularly is required to use hands and fingers, handle or feel objects. tools or controls; walk, stoop. kneel, crouch or crawl; talk or hear: and taste or smell. The Team Member regularly must lift and/or move up to 10 pounds and occasionally may move up to 100 pounds.


The work environment characten'stics descn'bed here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Team Member occasionally is exposed to fumes or airborne particles. The noise level in the work environment is usually moderate.

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Posted: 2017-02-07

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