Purpose:

The purpose of this role is to ensure team members are consistently serving high quality, safe food in a meticulously clean and organized environment. The FQSS accomplishes this by ensuring that quality and safety evaluations are performed throughout each day, with the goal of identifying and correcting potential issues as they arise. The FQSS stays up-to-date on federal and state regulations regarding employee health and food safety.

Requirements:

• 18
• ServSafe Manager certified
• Ability to work at least 40 hrs/wk
• Has at least a high school diploma
• Ability to lift at least 50lbs
• Ability to climb at least 6ft using ladders
• Leadership approval

Skills:

• Organized, detail oriented and appreciates procedural discipline
• Rule follower; values compliance and defined parameters of right vs wrong
• Ability to understand the “big picture” from a food quality and safety standpoint (i.e. the impact of seemingly little things on overall food quality and safety, restaurant operations)
• Ability to operate independently and will do the right thing even when no-one is watching
• Ability to communicate with all team members (incl. management) in a such a way that they are motivated and understand the importance of addressing food quality and safety issues

Reporting Structure/Hierarchy:

The FQSS will report directly to the Back of House (BOH) Director, and will also work closely with the HR/Training Director for on-boarding of new team members and training involving food quality and safety. The FQSS will be working with the entire team to ensure the restaurant is operating as clean, organized, and safe as possible.

Hours and Schedule:

The FQSS will maintain a minimum average availability of 32 hours per week, though actual hours worked may fluctuate depending on the needs of the business. The FQSS should generally work shifts that span 9AM-5:30PM, so as to be present during our peak times, however is expected to “touch” all time periods of the business periodically to ensure food safety and quality.

Expectations for Working in Store Operations:

The FQSS is expected to be very hands-on in restaurant operations. The FQSS is responsible at all times for ensuring team members are fulfilling requirements for food safety, as well as supporting the team by keeping all areas clean, de-cluttered, and organized. The FQSS must also have a valid ServSafe Manager certification.

Job Responsibilities:

• Assist with training new team members in all areas of employee health and food safety

DEVELOPING CURRENT TEAM MEMBERS

• Praise and reward team members who demonstrate remarkable practices in cleanliness and food safety
• Coach and correct team members who provide less than REMARKable results in cleanliness and food safety
• Create a “weekly focus” for food safety each week and communicate that to the team; this weekly focus should guide us toward a bigger quarterly goal (perhaps a “perfect” score on our next SAFE evaluation)

SAFE Monitoring

• Assist the BOH Director in walking through QIVs, EcoSure assessments and Health Department visits
• Check Daily SAFE results on a minimum of a weekly basis, as well as results from EcoSure visits; high-light problem areas AND top successes and relay to the Leadership Team on a weekly basis.
• Choose quarterly goals for cleanliness and food safety improvement, based upon trends in the SAFE results and EcoSure visits
• Check proper use of equipment
• Ensure proper safety precautions are in use (gloves, aprons, hats. etc.)
• Completes at least 2 SAFE daily criticals and 1 ERQA
• Complete daily SAFE Monitoring procedures outlined in Jolt

ONGOING DEVELOPMENT

• Continuously brainstorm, develop, and implement new ideas for keeping our restaurant REMARKably clean, organized, and safe
• Maintain a good working relationship with our local health inspector and EcoSure representative

CLEANING/ORGANIZATION

• Combine the cleaning checklists for each area into a Master Cleaning Checklist, to ensure that all areas of the store are given the appropriate amount of attention and care on a daily/weekly/monthly/quarterly/annual basis (as recommended/needed according to usage)

Benefits:

• Great TEAM culture and positive work environment, where everyone is treated with honor, dignity and respect!
• CLOSED on Sunday! Spend time with family, rest or worship if you ch0ose. Do you!
• Eligible Team Members can apply to receive a Remarkable Futures™ Scholarship from Chick-fil-A, Inc. – up to $25,000!
• Team Members have the opportunity to make an impact beyond the restaurant, as we serve our local communities
• FREE employee meal!
• Opportunities to build a career in a dynamic business, become a leader or maybe even an Operator one day. Sky’s the limit!
• Eligible team members can earn paid time off the longer their employment time at the store
• Attractive options for various other benefits, which the Operator contributes to for greater affordability, including health insurance, dental and vision and 401K
• Competitive pay, with the opportunity for increases based on performance
• Employee referral program
• And so much more!