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.

Chick-fil-A, Inc., Founder S. Truett Cathy started the business in 1946, when he and his brother, Ben, opened an Atlanta diner known as The Dwarf Grill (later renamed The Dwarf House®).

Through the years, that restaurant prospered and led Cathy to further the success of his business. In 1967, Cathy founded and opened the first Chick-fil-A restaurant in Atlanta's Greenbriar Shopping Center.

Today, Chick-fil-A has the highest same-store sales and is the largest quick-service chicken restaurant chain in the United States based on annual system-wide sales.

Today, Chick-fil-A is America's #1 fast food restaurant.

The Assistant Director (AD) of Kitchen is responsible for leading and overseeing the kitchen teams and total quality of kitchen production and its interaction with Catering, Front Counter and Drive-Thru.

This leader fosters kitchen team unity and delivers the highest quality products by meeting Chick-fil-A standards (requirements), while controlling costs.

Vision

• Embody and instill our organization’s Vision & Values with self & team
• Set & communicate team goals, ensure progress, and celebrate the wins

People

• Receive feedback from subordinate leaders and collaborate with AD Training & Development for purposes of performing 30 / 60 / 90-day feedback sessions with New Hires
• Communicate training needs and progress to AD Training & Development
• Oversee and create a plan in conjunction with AD Training & Development for new product rollouts, ongoing retraining & periodic recalibration
• Assure completion of the certification for kitchen trainers (Boards, Raw / Machines, RTE)
• Responsible for scheduling of Heart of House team

Safety, Quality & Customer Experience

Tracks & Posts Results based on Quality Goal (CEM Taste, Speed of Service, Accuracy; Product & Production environment (ROE);

SAFE) Compile RQA, ROE and CEM scores, track trends, report to Director and propose action plan

Create and be accountable for Systems to ensure Food Safety & Quality (i.e. LEAN, Jolt Checklists, Fridge Temp Checks, Product Timers, Waste Tracking, Build-to / Usage (ex.

Prep kanbans, filets / thawing, etc))

• Ensure Vendor check-in policy is consistently adhered to (Sign-in sheets, signing for work completed)
• Work closely with Director on health inspection findings, and implement necessary changes
• Use RQA, ROE and CEM findings to ensure consistency and quality of products. Address areas of improvement immediately. Work with AD-Training to address problems and create and action list.
• Review / analyze and communicate Steritech quarterly (ROE) report and determine corrective plan of action (especially for repeated findings) (i.e. accountability)
• Ensure HACCP Plan for chemicals and hazardous substances is readily available and up-to-date (Ultimately belongs to Asst Director of Quality & Safety)
• Ensure Quality Requirement Photos and Guide, and Job Aids are always accessible
• Review and Analyze speed of service reports to determine areas for improvement
• Be present for each announced Steritech quarterly (ROE) audit and propose plan of action
• Engage in regular best practice visits to other Restaurants (4 times per year)

Financial Return

Oversee administration of the KIV and all inventory management processes, including end-of-month inventory

Minimum 18 years old

Last updated : 2024-05-20