Food Service Shift Leader

Overview

EARN A BONUS UP TO $2,500! Hiring immediately!

Bring your passion for both food and people to the next level when you become a culinary leader  our people-first kitchen, you’ll lead a team of prep and line cooks by helping them to fine-tune their culinary skills, grow their careers, and fuel their passion for food. Your leadership, culinary expertise, and attention to detail will be key in managing daily operations and contributing to profitability.

No two days are the same, and an entire store full of fresh, world-class ingredients is your pantry.

• Highlight product quality, freshness and uniqueness through proper merchandising
• Follow recipes, use proper knife skills, and apply cooking techniques to ensure consistency
• Share your knowledge and passion for food with customers by suggesting meal ideas using products from departments around the store
• Manage employee performance, including training, feedback and development opportunities

• 2+ years of prep or line cook experience
• Experience leading a team
• Knowledge of relevant products
• Basic knife skills

Our employees have put us high on Fortune 100 Best Companies to Work For® list every year since it was first produced in 1998. Discover what it means to work for a mission-driven, values-based company where YOU make the difference.

Note: Comprehensive benefits and eligibility details may vary by area, company, and position.

Associate - Culinary Arts;
The physical demands of this work are classified as medium. Work includes walking, standing for up to 4 hours without a break, repetitive hand and arm movements including forceful pinching and gripping as well as awkward and forceful postures of the wrist, bending, reaching, frequent lifting, and occasional heavy lifting, along with continuous interaction with customers and coworkers in a fast-paced environment.

The average weight range of items lifted is 5 – 20 pounds with a maximum weight lifted of 50 pounds rarely. Upper extremity repetition is moderate to moderately high and trunk movement involves moderate twisting, bending, and pivoting. May be exposed to various allergens (things that may cause an allergic reaction).The work environment is indoors with exposure to cold (33 – 55 degrees) temperatures near hot equipment (exceeds 135 degrees).

Basic tools and equipment used include common cooking and kitchen utensils and equipment, rice cooker, fryer, mechanical wrapping equipment, packaging supplies;
Experience leading a team;
Experience working as a Prep and/or Line Cook;
Experience making sushi and other types of Japanese cuisine