Night Kitchen Leader

The leader’s primarily focus is on ensuring every guest has a consistent food experience of excellence with regards to food quality, presentation and speed of service. The kitchen leader must demonstrate intentional coaching daily to ensure a successful team. The leader’s underlying focus is placed on teamwork to ensure cleanliness, implement LEAN systems and processes, and demonstrate all kitchen positions with excellence as means to lead their team by example. 

The kitchen leader works closely with day and night kitchen staff to provide cohesion within the Chick-fil-A back of house (BOH) program. Day to day activities include but are not limited to: creating crave-able products in a timely manner, practicing food safety measures (temping food, cleaning & sanitizing) and promoting a culture of open communication between front of house and back of house. The leader’s role functions include problem solving, planning, organizing, directing and coaching. 

Responsibilities and Duties:

Food Safety & Quality:

· Deliver crave-able food, in a timely manner that meets or exceeds CFA Quality Requirements.

· Comply with all portion sizes, quality standards, EcoSure and Health Inspection Standards.

· Clean and sanitize food contact surfaces at least every 4 hours. 

· Maintain a sanitary and safe restaurant by mopping, sweeping floors, removing trash, cleaning and equipment care.

· Maintaining a well-groomed and clean appearance.

· Manage holding times and timers for all food products: AHA. 

· Conduct daily SAFE.

· Check temperatures of freezer and refrigerator regularly during shifts

· Implement necessary changes as indicated by health inspection. 

Stewardship & Job Tasks

· Maintain a LEAN production environment. 

· Ensure accuracy of orders

· Communicate effectively with the front of house about wait times & when to park cars.

· Complete daily and weekly checklists.

· Maintain and provide a clean environment: leave the restaurant better than you found it. 

· Ensure that the team exhibits care in maintaining and handling equipment to ensure longevity.

· Ensure products are consistent with our brand, culture and excellence.

· Assemble, clean, maintain and operate equipment properly: pressure fryer, open fryer, grill etc.

· Prepare, assemble and serve quality products to food stations

Leadership:

· Create culture of “continuous improvement” in kitchen (no shortcuts). 

· Support other leaders and your team. 

· Proactively check team’s work.

· Ensure team members maintain a well-groomed and clean appearance.

· Monitor the grounds and inside of the building before end of shift. 

· Place each member of the team in positions they are strong in during peak hours (Aces in places.)

· Cross-train team during non-peak hours.

· Ensure all systems and processes are in effect- LEAN, cleanliness, waste, & chicken tracking. 

· Monitors prep to ensure team is not over or under producing. 

· Track speed of service reports

· Coach, evaluate, and hold all kitchen TMs accountable on their shifts. 

Evaluate and provide coaching for the following behaviors of the team daily:

· Hustle (sense of urgency) that creates a surprisingly fast “speed of service”.

· Attention to detail that ensures prep and production procedures are followed.

· Maintaining a work environment that ensures and promotes food safety.

· Vigilant attention to the organization and appearance of the kitchen.

· Execution of systems that ensure a refreshingly clean environment.

Behavioral traits:

· Good interpersonal and communication skills (a person of influence) 

· Ability to communicate kitchen goals with fellow team members and leaders

· Effectively coach and give direction to TMs

· Ability to successfully delegate tasks

· Ability to motivate others

· Ability to make decisions quickly

· Demonstrate a heart of service

· Show honor, dignity and respect for all

· Show up to work on time

· Be an example for the team

· Be professional and mature. 

Knowledge:

· Food safety expert (Servsafe manager certification).

· Demonstrate expertise in all areas of the kitchen (score of at least 90% on all kitchen tests).

· Performs at a high standard of proficiency in assigned kitchen stations.

Trained & efficient in a minimum of 3 kitchen stations.

Stays current on Pathway updates and new product rollouts for assigned stations.