Role

The Kitchen Director is a restaurant leader who is responsible for all food aspects in the restaurant.
They ensure that correct procedures are happening consistently, so every guest feels cared for through
fresh, crave-able food. The Kitchen Director is also responsible for ensuring every team member using
correct procedures in the kitchen.

Requirements to maintain position

Personal
- Uphold the guidelines of the Policy Handbook
- Be the ultimate example of our Vision
- Strive to always reach goals set by Leadership
- Positively represent the brand when outside the restaurant
- Model emotional, mental, and physical wellness

Professional
- Watch all webinar sessions provided by Chick-fil-A that pertain to your realm of influence
- Attend leadership team meetings weekly
- Weekly meetings with Kylie
- Pathway Certification within the first 60 days of role assignment
- Recertify Pathway annually
- ServSafe Certified within 60 days

Availability
- Work 40 hours a week
- All shift coverage is worked out with leadership team
- Must work out all holiday shifts with other leaders
- Must be available to work all 6 days (Monday-Saturday) if needed

Character
- Passion for Training, Coaching and Development
- Ability to provide excellent customer service
- Experience leading a team
- Enjoys working with people in a fast-paced environment
- Skilled in time management
- Self-directed and highly organized
- Encouraging attitude, fun and outgoing
- Basic computer skills
- Ability to obtain the knowledge and skills of every position in the operation
- Must be able to work flexible hours

Responsibilities
Systems including:

o LEAN Chicken and Prep
o Thawing cabinet
o Organizing inventory as needed
o Use RQA, ROE and CEM findings to ensure consistency and quality of products and behaviors.
Address areas of improvement immediately. Work with Training Director to address problems and
create and action list.
o Quality, Incident, and Credit issues when needed
o Rotating Ready to Eat product
o Holding times, adjusting to volume as needed
o Chicken cool down process
o Cross-contamination prevention systems
o Deloitte and Ecosure evaluation review
o Partner with TD to execute training and roll-out of new products
o Assess current systems and implement ideas for improvement
o Enforce all kitchen procedures to ensure food safety and quality
o Expected to be a good steward of the equipment making repairs and ensuring cooking process meets
requirements.
o Can effectively perform with excellence all areas in Back Of House including proper catering procedures, has
passed all required test and can use the 3-step training method to coach other team members
o Communicating problems effectively, sharing ideas, and taking a proactive approach to making sure
operations in the Back of House runs smoothly.