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Hours Full-time, Part-time
Location 009804 - Scottsdale CK
SCOTTSDALE, Arizona

About this job

Central Kitchen Crew Leader

 

Summary

Assists with supervision and training of crew members in recipe compliance and production. Assures that food safety and sanitation standards are followed at the highest level at all times. Qualifies ACT standards for all completed products. Places accurate orders for food and supplies as directed. Follows preventative maintenance schedule to ensure equipment and facility are in proper working order for safe, efficient operations.

Essential Duties and Responsibilities

  • Food Safety- Food Safety Culture must always be our number one priority driven by the Central Kitchen Crew Leader on each and every shift. The Crew Leader position must adhere to strict execution of our Company’s HACCP plan that requires procedures to be followed and data loggers to be used. Third party auditors are used to confirm compliance.

  • Employee Safety- Keeping our teams safe is of utmost importance to our organization. Human safety is a part of our culture and must be practiced daily. It is the CK Crew Leader’s responsibility to confirm compliance with all internal & external safety programs and require employees to perform their job duties in alignment with these policies.

  • Food Quality- Guests eat in our restaurants because our CKs produce fresh, high quality, consistent food every day. “Each Day Begins Fresh and Fresh Begins Here” It is the crew leader’s responsibility to make sure that all recipes are present and followed. All products will be tested and approved by the manager to confirm Quality Assurance. Accurate execution of the monthly menu and limited time offer menu is required daily.

  • Productivity- The floor manager must be able to identify efficient production of all team members. This skill will require knowledge of standard productivity goals, real time measurements of productivity and the ability to coach team members to perform at an optimal level. The identification of habits that may interfere or slow production efficiency is critical. The ability to communicate in a direct and motivating manners, as well as determine if performance is cause for employment separation.

  • Financial - Accountable for goals and results of the Central Kitchen P&L. Participates in budget and holds self accountable to financial results. Meets the financial obligations of the organization. Maintain proper inventory levels, accurate BIN management, and accurate inventory of all raw and finished goods. Manages labor effectively complying with company standards.

  • Training & Development of Team & Managers - This position creates an atmosphere where employees are constantly being developed and cross trained. Employees are given feedback on opportunities to improve and recognition for a job well done.

  • Guest Service to our Restaurants - The Central Kitchen produces food for our guests. The Central Kitchen must create a partnership with the restaurant to make sure proper execution of our brand. Continuous requests for feedback about the quality of the food, timeliness of orders and overall guest satisfaction is necessary.

  • Leadership - The Central Kitchen Crew Leader must be an effective communicator, have accountability for the results they achieve, have integrity in all of their actions, be adaptable to change and have continuous follow up in every area of the business. This position must be a creative problem solver and have a passion for personal development for themselves and their subordinates.

  • Policy & Procedure Compliance - this position is required to comply with all internal company policies and procedures including all state and federal rules and regulations.

Competencies

To perform the job successfully, an individual should work effectively with co-workers, customers and others by sharing ideas in a constructive and positive manner, listening to and objectively considering ideas and suggestions from others; keeping commitments; keeping others informed of work progress, timetables and issues; addressing problems and issues constructively to find mutually acceptable and practical business solutions; addressing others by name, action words and deeds and also demonstrate the following competencies:

  • Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Collects and researches data; Uses intuition and experience to complement data. Design - Demonstrates attention to detail.
  • Problem Solving - Identifies and resolves problems in a timely manner; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics. Communicates changes and progress; Completes projects on time and budget. Manages difficult or emotional situations; Responds promptly to restaurant needs; Solicits feedback to improve service; Responds to requests for service and assistance; Meets commitments.
  • Interpersonal Skills - Assesses own strengths and weaknesses; Pursues training and development opportunities; Strives to continuously build knowledge and skills; Shares expertise with others. Focuses on solving conflict, not blaming; Maintains confidentiality; Keeps emotions under control; Remains open to others' ideas and tries new things. Understands business implications of decisions; Displays orientation to profitability; Aligns work with strategic goals.
  • Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification. Presents numerical data effectively; Able to read and interpret written information.
  • Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed. Sets and achieves challenging goals; Demonstrates persistence and overcomes obstacles.
  • Leadership - Shows integrity in all actions and decisions; Accountability for results. Communicates changes effectively; Builds commitment and overcomes resistance; Monitors transition and evaluates results. Provides recognition for results. Exhibits confidence in self and others; Inspires and motivates others to perform well; Gives appropriate recognition to others. Provides regular performance feedback; Develops subordinates' skills and encourages growth; Fosters quality focus in others; Improves processes, products and services.; Continually works to improve supervisory skills. Shows respect and sensitivity for cultural differences; Promotes a harassment-free environment. Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethically; Upholds organizational values. Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values. Develops strategies to achieve organizational goals.
  • Supervisory Responsibilities - Assists with supervising all crew members in the building. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
  • Quality Management - Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness. Demonstrates accuracy and thoroughness; Applies feedback to improve performance. Meets challenges with resourcefulness; Generates suggestions for improving work.
  • Cost Consciousness - Works within approved budget; Develops and implements cost saving measures.
  • Judgement - Displays willingness to make decisions; Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Makes timely decisions.
  • Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Accepts responsibility for own actions; Follows through on commitments.
  • Safety and Security - Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly. Actively participates in Company’s Safety Program.
  • Adaptability - Manages competing demands; Changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events.
  • Dependability - Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.; Completes tasks on time or notifies appropriate person with an alternate plan; Follows up with supervisor on assignment completion or assigned tasks.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience
High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.

Language Skills
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

Mathematical Skills
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Reasoning Ability
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Computer Skills Basic MS Office skills

Certificates, Licenses, Registrations ServSafe Certification

Other Skills and Abilities
Ability to use standard food preparation utensils such as knives, spoons, scales, thermometers and measuring cups. Able to operate power driven equipment such as food slicer, mixer, and cook kettles. Able to read and comprehend cooking terms and phrases within the recipes.

Other Qualifications
One year experience as a trainer in a production kitchen or related volume facility. Bilingual in English and Spanish. ServSafe Certification.

Physical Demands

While performing the duties of this job, the employee is regularly required to remain in a standing position for an extended period of time and walk. The ability to make fast, simple, repeated movements of the hands, wrists and fingers. Ability to reach with hands and arms; climb or balance. The employee is frequently required to stoop, kneel, or crouch. The employee is occasionally required to sit. The employee must frequently lift and/or move up to 30 pounds for short distances. Ability to taste, smell and detect differences in colors, including shades of color and brightness. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Work Environment

The work environment characteristics described here are representative of those an employee 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 employee is frequently exposed to moving mechanical parts and risk of electrical shock. The noise level in the work environment is usually loud.