Kitchen Director Roles and Responsibilities

The Kitchen Director is a leader in the Restaurant dedicated to executing a level of excellence across all 5 critical success factors in the back of house.

Vision

• Embody our Vision & Values
• Set team goals, share the score visually and celebrate the wins

People

• Assist in hiring process of new BOH Team Members
• Identify potential leaders and help them develop and grow both Operationally and Relationally
• Communicate effectively, share ideas, and take a positive approach to all situations.
• Create a LEAN culture and mindset and encourage 2 second improvements to be shared
• Hold BOH team members accountable to all policy standards, for example timeliness, grooming, cell phones, uniforms etc.
• Train and develop Team Members in all areas and systems, work with Training Director for areas of focus.
• Provide both formal and informal feedback to team on an ongoing basis
• Schedule 30, 60 and 90day feedback sessions with New Hires - include the Training Director in the meetings
• Hold weekly one on ones with AM and PM BOH Manager
• Schedule bi-weekly Shift Lead meetings

Quality & Customer Experience

• Protect the customer experience by ensuring packaging, food presentation and quality meets or exceeds Chick-fil-A standards
• Execute Lean Chicken Entrée at all times
• Train team on what “LEAN Chicken Entrée” is and how the forecasting system works
• Ensure Safe Daily Critical is completed
• Use RQA, ROE and CEM findings to ensure consistency and quality of products. Address areas of improvement immediately. Work with Training Director to address problems and create and action list.
• Maintain a Culture of Food Safety
• Ensure checklist is being completed daily
• Maintain a clean and organized environment
• Ensure Inventory is organized properly
• Maintain Organization and cleanliness throughout the restaurant
• Execute training and roll-out of new products
• Assess current systems and implement ideas for improvement

Sales & Brand Growth

• Ensure speed and quality of food to retain customers
• Work with Catering Director on execution of catering orders and systems
• Assist with outside events as needed

Financial Return

• Own Food Cost results
• Labor Scheduling – own labor percentage and productivity. Train Managers on Labor Scheduling procedures, how to increase productivity, put “aces in their places”, appropriate times to send people home, etc.
• Equipment Repair & Maintenance – Utilize Facilities page on @CFA- Ensure Maintenance Calendar is completed, become familiar with Responsibility Matrix, Process for damaged equipment
• Chicken Tracking System – freezer, thaw, waste
• Inventory
• Place QCD truck orders, work with team for efficient truck deliveries, ensure proper build to’s, keep LEAN inventory on hand to encourage scarcity mindset, coach others on proper ordering
• Produce - Ordering, lean build to’s, portioning and production
• Bread – Verify delivery numbers & quality
• Submit monthly nugget gap credit
• Execute LEAN in all areas – Chicken, Inventory, Oil Rotation, Inventory

REQUIREMENTS

• Full-time
• Available to work days, nights, and weekends
• Minimum two years of leadership experience
• Available 40-50 hours weekly

In our kitchens, we focus on fresh and simple ingredients. And we always have. Since the beginning, we've served chicken that is whole breast meat, with no added fillers or hormones, and we bread it by hand in our restaurants. Produce is delivered fresh to our kitchens several times a week. Salads are chopped and prepared fresh throughout the day. Whole lemons are freshly squeezed in our restaurants and combined with pure cane sugar and water (yep, that’s all) to make Chick-fil-A Lemonade®. It may not be the easy way, but it's the only way we know.