Kitchen Director
Vision: Serving quality food quickly and safely within appropriate portion parameters to communicate CARE for our guests
Expectations:
- Be able to complete truck order and ensure it’s entered accurately and timely
- Check QIC Report and follow up on credit requests
- Monitor prep for next shift as needed with product pulls, brownie, mac & cheese, breakfast, chicken, gluten free buns, etc
- Confirm bread is ordered by 12 pm- standing order needs to change for catering/busy days
- Conduct monthly inventory; at times daily or weekly counts may be necessary to target food cost gap
- Stay updated on CEM Scores and implement tasks/systems to reach goal
- Schedule kitchen staff using HotSchedules Software and submit to Director of Ops by Wednesday at 11AM for review
- Ensure hand wash stations are stocked at all times and only used for hands
- Ability to create/revise set up of team member positions given those scheduled
- Develop and Coach Team Leaders for kitchen
- Accountability and consistency
- Meet with Team Leaders for Kitchen Focus to get updates on responsibilities and assess progress on personal development plan
- Provide opportunities to grow
- Ensure operations are smooth and we are stocked before or after peak periods
- Insist on completion of non-negotiables such as truck order, manager walkthroughs, daily operational checklists on OneClick, deep cleans, maintenance program and monitor shift set ups
- Provide feedback with HR for annual reviews
- Ensure time is allotted for completion of Pathways with team member
- Ensure adherence to minor labor laws
- Use checklists for open, transition, mid-day and close to evaluate team members before they end a shift; team members check out before they walk out
- Check products for labels and expiration dates especially in walk in
- Monitor to prevent Cross-contamination
- Guide Team Leaders to assign breaks when warranted with timing and business success in mind
- Insist all food goes through POS and be alert for food theft
- Review transfers and waste entered into Inform
- Utilize LEAN kitchen model to promote quality and reduce waste
- Produce product build to information for team in kitchen; update chicken allocation for thawing monthly
- Encourage team to reach goals by providing resources and opportunities
- Create and reward sense of urgency to deliver surprisingly fast food
- Encourage and reward instances of our values demonstrated
- Ensure timers are being used all day, every day (AHA system)
- Check positioning of monitors in thaw cabinet for accurate placement
- Reinforce using IPADs for guide on how much product to make, but remember to cook less more often
- Monitor/manage food and labor costs to maximize profitability
- Make sure SAFE and ERQA are done daily; Action plan to correct findings
- Review/oversee catering for the week and game-plan with Marketing/Ordering/Staffing personnel to acquire necessary supplies/resources
- Monitor restaurant behaviors/environment for safety (heavy items, floors, PPE, etc)
- Make sure floors are clear of any objects or spills
- Check floor mats-remove if edges are curled or mat is worn
- Team members should be wearing non-slip shoes
- Team members should use cut resistant gloves and place sharp objects safely at dish area
- Sugar, BIBs, coater and other heavy items should be stored at waist level
- Check Ansul Caps
- Check CO2 level and condition of equipment
- Make sure all beverages in kitchen have a closed lid with a straw and that team follows policy around eat/drink/smoke expectations
- Be able to complete/submit reports for guest team injuries that occur during your shift
- Participate in Steritech and ROE visits as they occur; action plan to correct findings to better business performance
- Walk with Health Inspector should they arrive at our site on your shift
- Assign Deep Cleans when possible so they are completed entirely on a weekly basis
- Act as a quality assurance monitor at all times with regard to products and accuracy
- Know Chick-fil-A procedures
- Support on training for rollouts or procedural changes
- As part of being an example, I understand that I should be fully aware of all policies as outlined in our Team Member Handbook
- Enforce policies via consistent and timely write up process
- Submit weekly progress report to Operator
Qualifications:
- Commit to minimum 40 hours a week/2 weekends a month and available for day and night to know/coach your full team
- Obtain Servsafe Certificate to evidence knowledge of food-borne illness, temperatures, hold times, and hand-washing, etc
- I will have 100% attendance to all manager meetings to maintain my position
- I know that if any write ups proceed beyond the status of verbal, I will be removed from my leadership position
- Candidate must demonstrate our values and be guided by store vision
- Skills needed: communication, training, coaching, creative thinking, critical thinking, feedback model, integrity, competency and trust, respect amongst complete team
Success Measurements:
- Taste Score 72
- Speed of Service 70
- Accuracy 96
- Positive Food Cost Gap of 1 or below
- Food Safety Score of 2 or higher on Food Safety Hub
Working at a Chick-fil-A restaurant is more than a job – it’s an opportunity for teamwork and leadership development in a positive, people-focused environment. Most Chick-fil-A restaurants are locally owned and operated by independent, franchised Operators who invest in the future of their Team Members and give back to their communities.
Benefits:
- Flexible schedule
- Paid time off
- Health insurance
- Dental insurance
- Vision insurance
- Mileage reimbursement
- Paid training
- Employee discount
- 401(k) matching
Job Type: fulltime
Schedule:
- Monday to Friday
- Weekend availability
- 8 hour shift
Education: High school degree
Work location: On-site
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