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 the 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 Entre at all times

Train team on what LEAN Chicken Entre 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 the Training Director to address problems and create an action list.

Maintain a Culture of Food Safety

Ensure Jolt is being completed daily

Maintain a clean and organized environment

Ensure Inventory is organized properly

Maintain Travel Path

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 MBM truck orders, work with team for efficient truck deliveries, ensure proper build tos, keep LEAN inventory on hand to encourage scarcity mindset, coach others on proper ordering Produce - Ordering, lean build tos, portioning and production

Bread Verify delivery numbers & quality Submit monthly nugget gap credit

Execute LEAN in all areas Chicken, Inventory, Oil Rotation, Inventory

Required Qualifications & Experience

Must be bilingual- Spanish

Must be at least 21 years old to apply

Demonstrated past leadership experience

Ability to coach, motivate, and lead other team members

Desire to grow business and personal skills while thriving in a fast-paced environment

Responsible, accountable, and organized

Eagerness to learn and improve personal skill set and assist others in the same effort

Ability to communicate and collaborate with Team Members, Team Leaders, Directors, and Operator to fulfill business needs

Positive attitude and customer service mindset

Have completed a four-year degree, or working towards a four-year degree (highly recommended)

Compensation $58,500