What are the responsibilities and job description for the Back of House Team Leader position at Chick-fil-A Restaurants?
Company Description Chick-fil-A, Inc. is the third largest quick-service restaurant company in the United States, recognized for freshly prepared food, signature hospitality, and a distinctive franchise model. More than 200,000 Team Members work for independent Owner-Operators in over 3,000 restaurants across the United States, Canada, and Puerto Rico. Owner-Operators are active in their local communities, supporting initiatives focused on hunger relief, education, and positive social impact. Team Members benefit from a welcoming, supportive culture that emphasizes personal and professional growth, along with flexibility to thrive in and out of the workplace. Chick-fil-A, Inc. is a family-owned, privately held company founded in 1967 by S. Truett Cathy.
Role Description The Kitchen Leader is a full-time, on-site role based at a Chick-fil-A restaurant in East Brunswick, NJ. This role is responsible for overseeing day-to-day kitchen operations, including food preparation, cooking, and ensuring products meet Chick-fil-A quality standards. Kitchen Leaders coordinate team members’ tasks, manage kitchen workflow, and help maintain adequate inventory and supplies. They ensure compliance with food safety, hygiene, and cleanliness guidelines, and support training and coaching of kitchen staff. Kitchen Leaders collaborate with front-of-house leaders to maintain timely service, uphold brand standards, and contribute to a positive guest experience.
Qualifications
- Demonstrated skills in food preparation and cooking, with attention to quality and consistency.
- Strong understanding of hygiene, food safety, and sanitation practices in a commercial kitchen.
- Effective communication skills to coordinate with team members and leaders across the restaurant.
- Customer service mindset focused on supporting an excellent guest experience through timely, accurate orders.
- Ability to lead and motivate a diverse team, including training and coaching less experienced team members.
- Strong organizational and time management skills, especially during high-volume service periods.
- Prior experience in restaurant or kitchen leadership is preferred but not required.
- Availability to work flexible shifts, including mornings, evenings, weekends, and holidays as needed.