Expected Results
- Continuous development of leadership. To teach, train, and delegate tasks to managers and team
leaders.
- Continuous assessment of all systems and procedures to ensure we are as accurate, productive and
safe with our work as we can be. Quickly resolve any issues with operation to where it doesn’t
happen in the future.
- Keep Food Cost, Labor, Inventory Expenses within budgets and goals.
- Characteristics: Drive, Ownership, Self-motivated, High-energy, Servant's Mentality, Follow-through.
- Properly resolve concerns brought to our attention through CFA CARES and reports.
- To establish and keep a friendly work environment; not to let others get out of control with their
actions or words.

- Develop and guide the kitchen leadership with their responsibilities. To oversee their tasks are being
finished promptly, accurately, and correctly. Work with leaders to grow their skills with their each
individual tasks.
- Handling Personel (Call-outs, time punch issues, hiring)
- Ensuring systems are working correctly. (LEAN, rotation, operations)
- Kitchen CEM’s
- Overseeing training and/or being involved with training plans.
- Labor/Productivity
- Preventing unnecessary Food Waste and teaching others the same.
- Handle special events to be sure they run smoothly (Navy order, DDDN, etc.)
- Maintain Personal Development Plans (One-on-Ones) for each leader and help develop their
leadership skills.
- Take time out of each week for personal development in business and leadership.
- Schedule planning time for store improvement. Though your job is to give freedom and responsibility
to upper level leadership it’s important to do research and planning in these focus areas as well. You
might see details that younger leadership does not.
- Your job is not to always give the answer, but ask the right questions and guide your
team towards a new way of thinking.