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Job Overview
Employment Type
Full-time
Compensation
Hourly
Exact $15.92
Work Schedule
Weekend Shifts
Fixed Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
flexible scheduling
Training and development programs
employee recognition programs
Job Description
Dave's Hot Chicken is a highly popular fast-casual restaurant brand that specializes in Southern-style spicy fried chicken. Founded by four best friends—Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan—this restaurant began as a small stand in an East Hollywood parking lot fueled by passion and meticulous taste testing. Developed by Dave, a chef trained in the renowned Thomas Keller's French Laundry organization, Dave's Hot Chicken focuses on delivering exceptionally juicy, tender, and flavorful chicken, coated with their unique blend of spices ranging from No Spice to "The Reaper." The brand quickly gained fame through social media buzz created by... Show More
Job Requirements
- Current student or high school diploma/GED preferred
- Must be at least 18 years old and fluent in English
- Certified in all stations following the DHC Training Program
- Flexibility to work nights, weekends, holidays, opening and closing shifts
- Ability to stand for long periods and work in a fast-paced environment
- Ability to bend, stoop, and lift 50 to 75 lbs comfortably
- Ability to work in close quarters and around heat
- Positive attitude while conducting duties
- Commitment to guest satisfaction
- Effective communicator with co-workers and management
- Excellent organization, planning, time management, delegation and problem-solving skills
- Must have reliable transportation to work, a driver's license and proof of insurance
- Must have telephone or other method for reliable communication with supervisor and co-workers
Job Qualifications
- High school diploma or GED preferred
- Certification in all stations following the DHC Training Program
- Effective communication skills
- Proven leadership and supervisory abilities
- Strong organizational, planning, and time management skills
- Ability to provide constructive feedback and maintain high team morale
- Knowledge of food safety and sanitation standards
- Experience with cash handling and balancing
- Ability to follow company policies and operational procedures
- Capability to train and develop staff
- Commitment to guest satisfaction
- Problem-solving skills
Job Duties
- Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities
- Abide by and enforce the rules and directions given by the Restaurant Management Team and refrain from insubordination
- Communicate to their immediate Supervisor when additional training guidance and practice is needed
- Effectively and consistently perform required operational walks and quality assurance checks to address areas of opportunity
- Organize shift schedules for Team Members and monitor attendance, tardiness, and time off
- Assign duties to specific Team Members based on role and skills
- Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success
- Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions
- Ensure Team Members work together to prepare items on the DHC menu following cooking instructions, safety procedures, and sanitary requirements
- Use specific kitchen machinery and equipment such as ice cream dispensers, fryers, and warmers
- Ensure Restaurant cleanliness by delegating clearing tables, sweeping, mopping floors, washing and sanitizing kitchen utensils and high touch-point areas, and servicing restrooms
- Handle Guests' concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy
- Maintain a neat and tidy appearance by adhering to the DHC Uniform Policy
- Provide direction, supervision, and feedback to maintain high productivity and Team morale
- Communicate Team Member work performance to the Restaurant Management team and appropriately address performance issues
- Train new and current Team Members on tasks
- Balance cash drawers and prepare cash deposits as assigned
- Plan, organize, and implement all daily operational routines and activities
- Complete all required administrative duties and daily paperwork including checklists
- Supervise and perform opening and closing activities as directed
- Establish an environment of trust ensuring honest and direct communication
- Role model and set a positive example
- Follow all company guidelines for food and cash controls and cost management
- Communicate effectively with Team Members and Management to resolve interpersonal issues when needed
Job Criteria
Experience
Entry Level (1-2 years)
Job Location
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