Description
In order to fulfill this role, the Director-BOH Operations needs to:
¨ Be seen as equal to other restaurant leadership
¨ Meet regularly with Restaurant Leadership Team and collaborate on restaurant goals
¨ Be an ambassador for overall store mission and purpose-"Creating Remarkable Experiences"
¨ Be a champion of the Raving Fans Strategy
¨ Maintain excellence in character and Chick-fil-A's vision and values
¨ Diligently seek to maintain the unity of the leadership and team members
¨ Protect Josh's Vision, Chick-fil-A's name and be a barrier for Josh's time
¨ Maintain Chick-fil-A standards are met regarding taste, temperature, presentation, and speed.
Ensures proper management and documentation of all daily BOH systems and guidelines
1Schedule: Works with other directors and General Manager to ensure proper coverage and productivity
2Quarterly Reorientation: Scheduled deep dive training and development for BOH Team-Sunday afternoons
3Daily Reorientation (Shift Huddles): Focused on development, encouragement, quality, and tasks
4Complete execution to Chick-fil-A standards and input/tracking of all necessary metrics and tasks: Cleaning Checklists, Shift Checklists, Boil Out Checklists, Waste, etc...
5SAFE/eRQA: SAFE and eRQA completed and posted
6Daily counts and input of necessary inventory items into Inform;
7Chicken Rotation: Monitors lean raw and hot chicken processes to Chick-fil-A standards
8Waste: Waste weighed and recorded/tracked every shift. Monthly waste totals given to Operator by first day of the month
9Equipment/Facility: Oversees EF Team Members and monitors workflow and quality
10Annual/Quarterly Area Business Plans: Develops and implements a comprehensive business plan (Given to the Operator December 1 for the next annual business cycle)
Ensures a culture of food and equipment safety at all time: 10, 2, 6 mentality
Proper management and documentation of all EF systems and guidelines
1Monthly Ordering: Oversees monthly ordering of needed EF items (Shelving, supplies, filters, etc...)
2EF Inventory: Oversees a storage/inventory system of regularly used EF items
3Cleaning Checklists: Manages area cleaning checklists to ensure all equipment and entire facility are being properly cleaned on a weekly/monthly basis
4Preventative and Continued Maintenance: Oversees monthly preventative maintenance checklist and executes items on continued maintenance checklist
5Vendor Relationships: Effectively maintains relationships with all equipment and facility vendors for the purpose of community, accountability, and pricing
DEVELOPING LEADERS
¨ Develops recruiting needs with HR Director
¨ Identifies, trains, releases, and coaches BOH team members, leaders, and one menteegrowing their personal leadership and skill capacity
¨ Creates and Executes a 12 Month Area Development Plan: A systematic and intentional process for developing BOH leadership staff and team members including:
¨ Monthly 1-1's with every leader (30 minutes)
¨ Regular BOH Leader Meetings (Bi-weekly)
¨ Tracking of all BOH Leaders and Team Members training and development on Pathways
¨ Bi-annual Reviews of all BOH Leaders and Team Members (January and July)
¨ Oversees a culture of regular encouragement for BOH team members
1Perfect Food Knows and executes all Chick-fil-A recipes, product descriptions, procedures, and best practices
2Served Fast
• F ocus: Know and execute their role
• A dopts a "No Yellow Ever" mindset
• S etter of pace in the business
• T eam: Always asks for help when needed
3And Efficiently
•Never throw food in the trash (Reuse, promo, or donate)
•Knows and executes portion control (Proper weights and visual standards)
•Tracks waste and leverages variance reports to make adjustments
4In a Clean and Safe Environment
•Food Safety Covenant
§ F loors must be clear of any inventory items and completely free of debris (If it falls on the floor pick it up)
§ O rganized (Everything is in its assigned place)
§ O bsessed with washing hands
§ D on't come to work if you are sick
§ S anitizer buckets are changed and calibrated regularly
§ A ll trash cans appear empty
§ F urnishings and surfaces (horizontal and vertical) are clean and free of build up
§ E very cleaning procedure strictly followed
§ T imers and hold times are always correctly used
§ Y our area must be left "Cleaner than before"
¨ Collaborates with other leaders 3 times a week to calibrate on cleanliness, eRQA, SAFE, Shift note, systems, and training
Requirements

• Must be at least 16 years of age upon hire date
• Must be eligible to work in the United States
• Must have a source of reliable transportation
• Ability to handle all equipment, pans, pots, navigating shelving both high and low
• Reading, writing, and basic math and verbal communication skills required
• Works in hot, noisy and fast paced environment
• Mobility required during shifts
• Must work well under pressure
• Must be able to respond to changes or edits to orders quickly and efficiently

Company Information
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. Whole lemons are freshly squeezed in our restaurants and combined with pure cane sugar and water (yep, that's all) to make Chick-fil-A Lemonade®. It may not be the easy way, but it's the only way we know.