Careers at Chicken Salad Chick

Welcome to Chicken Salad Chick, where we offer delicious, made from scratch favorites served from the heart. You’ll find fresh ingredients, gracious hospitality, and happy people in our restaurants.

Interested in joining the Chick Family? We offer competitive pay, no fryers, no late nights, Sundays off, and a great culture. We're currently hiring all positions at the restaurant level, including Team Members and Managers. With over 200 locations in 17 states and plans for fast-paced growth, we have opportunities to advance your career in a purpose-led company that believes in Spreading Joy, Enriching Lives and Serving Others.

Watch this video to learn more!

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General Manager | Chicken Salad Chick Jobs

Job Information

Chicken Salad Chick General Manager in Oak Ridge, Tennessee

Company Introduction:

Chicken Salad Chick provides a delicious menu with a variety of 12 Chicken Salads, homemade sides, delicious soups, and great sandwiches. This location is one of the originals to the franchise and we are looking for a hospitality professional to help us maintain a team of excellence and superb service.Overview:

The Restaurant General Manager delivers exceptional results through others. They provide an engaging

environment for restaurant teams and guests; while focusing on delivering operational excellence. Chicken

Salad Chick Managers invest their time in developing future leaders, creating memorable experiences,

reinforcing the Chicken Salad Chick Culture; managing administration; and maintaining the facility. The

Restaurant Manager consistently keeps our brand promises, inspire their teams and deliver great results.

Responsibilities:

  • Serve as a Brand Ambassador for Chicken Salad Chick.

  • Understand & adhere to all policies, procedures, standards, specifications, guidelines, and training programs.

  • Understand and comply with all federal, state, county, and municipal regulations about health, safety, and labor requirements for the restaurant, employees, and guests.

  • Ensure that all guests feel welcome and are given responsive, friendly, and courteous service. • Ensure that all products are consistently prepared and served according to CSC standards.

  • Achieve identified objectives for sales, service, quality, the appearance of facility and sanitation, and cleanliness through training of employees and creating a positive, productive working environment.

  • Develop, plan and implement restaurant marketing, advertising, and promotional activities and campaigns, following the Brand Standards.

  • Create, communicate, implement and follow up on operations and financial action plans.

  • Control cash and other receipts by adhering to cash handling and reconciliation procedures.

  • Make employment and termination decisions consistent with Restaurant Management guidelines.

  • Oversee and ensure that employee performance appraisals are completed on a timely basis.

  • Create and maintain schedules for team.

  • Effectively maximize labor performance by scheduling to business trends while delivering a superb experience to every guest.

  • Operationally fill in as needed to ensure guest service standards and efficient operations.

  • Coach and motivate the Assistant Manager(s) and the team.

  • Continually strive to develop staff in all areas of managerial and professional development.

  • Prepare all required paperwork, forms, and reports in an organized and timely manner.

  • Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

  • Ensure that all products are received in the correct unit count and condition and deliveries are performed following the restaurant’s receiving policies and procedures.

  • Set clear expectations and create a working environment and serve as a role model to create memorable guest experiences.

  • Take actions to solve and celebrate guest feedback.

  • Control food and equipment inventories conduct daily and weekly inventory counts, and keep inventory records.

  • Identify problems, conduct high-level troubleshooting, and seek repair/maintenance support for restaurant equipment to ensure equipment is operational.

  • Monitor and maintain compliance with health, safety, cleanliness, security, and fire policies, standards, and regulations.

  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for violations of company policies, rules, and procedures. • Always adhere to Brand Standards for uniform appearance and personal grooming.

Behavior Characteristics:

  • Allocate at least two hours per week to planning

  • Focus on systematically and effectively communicating all Kitchen related goals and success factors to Team Members

  • Combine critical thinking and practical leadership to create a culture of innovation

  • Effectively coach and give direction

  • Intentionally and methodically grow and nurture relationships with the staff

  • Be able to connect with a multicultural team

  • Align hiring, training, daily practices and evaluation practices with the Vision of the organization and the Thematic Goal for the year

  • Enthusiastically and passionately lead the Kitchen team

Required Knowledge, Skills, and Abilities:

  • Excellent written and oral communication skills

  • Excellent organization skills

  • Ability to multitask

  • Working knowledge of back office tools

  • Ability to quickly learn and master new computer software

Education and Experience:

  • Three to five years related experience and/or training; or equivalent combination of education and experience

Physical Demands:

  • Exert up to 40 pounds of force occasionally to lift, carry, push, pull or otherwise move objects • Must be able to stand and exert well-paced mobility, including bending and stooping, for the duration of the workday

  • Must be able to work and perform all duties at any station in the kitchen or service area

Responsibilities:

  • Serve as a Brand Ambassador for Chicken Salad Chick.

  • Understand & adhere to all policies, procedures, standards, specifications, guidelines, and training programs.

  • Understand and comply with all federal, state, county, and municipal regulations about health, safety, and labor requirements for the restaurant, employees, and guests.

  • Ensure that all guests feel welcome and are given responsive, friendly, and courteous service. • Ensure that all products are consistently prepared and served according to CSC standards.

  • Achieve identified objectives for sales, service, quality, the appearance of facility and sanitation, and cleanliness through training of employees and creating a positive, productive working environment.

  • Develop, plan and implement restaurant marketing, advertising, and promotional activities and campaigns, following the Brand Standards.

  • Create, communicate, implement and follow up on operations and financial action plans.

  • Control cash and other receipts by adhering to cash handling and reconciliation procedures.

  • Make employment and termination decisions consistent with Restaurant Management guidelines.

  • Oversee and ensure that employee performance appraisals are completed on a timely basis.

  • Create and maintain schedules for team.

  • Effectively maximize labor performance by scheduling to business trends while delivering a superb experience to every guest.

  • Operationally fill in as needed to ensure guest service standards and efficient operations.

  • Coach and motivate the Assistant Manager(s) and the team.

  • Continually strive to develop staff in all areas of managerial and professional development.

  • Prepare all required paperwork, forms, and reports in an organized and timely manner.

  • Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

  • Ensure that all products are received in the correct unit count and condition and deliveries are performed following the restaurant’s receiving policies and procedures.

  • Set clear expectations and create a working environment and serve as a role model to create memorable guest experiences.

  • Take actions to solve and celebrate guest feedback.

  • Control food and equipment inventories conduct daily and weekly inventory counts, and keep inventory records.

  • Identify problems, conduct high-level troubleshooting, and seek repair/maintenance support for restaurant equipment to ensure equipment is operational.

  • Monitor and maintain compliance with health, safety, cleanliness, security, and fire policies, standards, and regulations.

  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for violations of company policies, rules, and procedures. • Always adhere to Brand Standards for uniform appearance and personal grooming.

Behavior Characteristics:

  • Allocate at least two hours per week to planning

  • Focus on systematically and effectively communicating all Kitchen related goals and success factors to Team Members

  • Combine critical thinking and practical leadership to create a culture of innovation

  • Effectively coach and give direction

  • Intentionally and methodically grow and nurture relationships with the staff

  • Be able to connect with a multicultural team

  • Align hiring, training, daily practices and evaluation practices with the Vision of the organization and the Thematic Goal for the year

  • Enthusiastically and passionately lead the Kitchen team

Required Knowledge, Skills, and Abilities:

  • Excellent written and oral communication skills

  • Excellent organization skills

  • Ability to multitask

  • Working knowledge of back office tools

  • Ability to quickly learn and master new computer software

Education and Experience:

  • Three to five years related experience and/or training; or equivalent combination of education and experience

Physical Demands:

  • Exert up to 40 pounds of force occasionally to lift, carry, push, pull or otherwise move objects • Must be able to stand and exert well-paced mobility, including bending and stooping, for the duration of the workday

  • Must be able to work and perform all duties at any station in the kitchen or service area