Kitchen Director

Full-time

Kitchen Director

Vision: Serving quality food quickly and safely within appropriate portion parameters to communicate CARE for our guests

Expectations:

Be able to complete truck order and ensure it’s entered accurately and timely
Check QIC Report and follow up on credit requests
Monitor prep for next shift as needed with product pulls, brownie, mac & cheese, breakfast, chicken, gluten free buns, etc
Confirm bread is ordered by 12 pm- standing order needs to change for catering/busy days
Conduct monthly inventory; at times daily or weekly counts may be necessary to target food cost gap
Stay updated on CEM Scores and implement tasks/systems to reach goal
Schedule kitchen staff using HotSchedules Software and submit to Director of Ops by Wednesday at 11AM for review
Ensure hand wash stations are stocked at all times and only used for hands
Ability to create/revise set up of team member positions given those scheduled
Develop and Coach Team Leaders for kitchen
Accountability and consistency
Meet with Team Leaders for Kitchen Focus to get updates on responsibilities and assess progress on personal development plan
Provide opportunities to grow
Ensure operations are smooth and we are stocked before or after peak periods
Insist on completion of non-negotiables such as truck order, manager walkthroughs, daily operational checklists on OneClick, deep cleans, maintenance program and monitor shift set ups
Provide feedback with HR for annual reviews
Ensure time is allotted for completion of Pathways with team member
Ensure adherence to minor labor laws
Use checklists for open, transition, mid-day and close to evaluate team members before they end a shift;team members check out before they walk out
Check products for labels and expiration dates especially in walk in
Monitor to prevent Cross-contamination
Guide Team Leaders to assign breaks when warranted with timing and business success in mind
Insist all food goes through POS and be alert for food theft
Review transfers and waste entered into Inform
Utilize LEAN kitchen model to promote quality and reduce waste
Produce product build to information for team in kitchen; update chicken allocation for thawing monthly
Encourage team to reach goals by providing resources and opportunities
Create and reward sense of urgency to deliver surprisingly fast food
Encourage and reward instances of our values demonstrated
Ensure timers are being used all day, every day (AHA system)
Check positioning of monitors in thaw cabinet for accurate placement
Reinforce using IPADs for guide on how much product to make, but remember to cook less more often
Monitor/manage food and labor costs to maximize profitability
Make sure SAFE and ERQA are done daily; Action plan to correct findings
Review/oversee catering for the week and game-plan with Marketing/Ordering/Staffing personnel to acquire necessary supplies/resources
Monitor restaurant behaviors/environment for safety (heavy items, floors, PPE, etc)
Make sure floors are clear of any objects or spills
Check floor mats-remove if edges are curled or mat is worn
Team members should be wearing non-slip shoes
Team members should use cut resistant gloves and place sharp objects safely at dish area
Sugar, BIBs, coater and other heavy items should be stored at waist level
Check Ansul Caps
Check CO2 level and condition of equipment
Make sure all beverages in kitchen have a closed lid with a straw and that team follows policy around eat/drink/smoke expectations
Be able to complete/submit reports for guest team injuries that occur during your shift
Participate in Steritech and ROE visits as they occur; action plan to correct findings to better business performance
Walk with Health Inspector should they arrive at our site on your shift
Assign Deep Cleans when possible so they are completed entirely on a weekly basis
Act as a quality assurance monitor at all times with regard to products and accuracy
Know Chick-fil-A procedures
Support on training for rollouts or procedural changes
As part of being an example, I understand that I should be fully aware of all policies as outlined in our Team Member Handbook
Enforce policies via consistent and timely write up process
Submit weekly progress report to Operator

Qualifications:

Commit to minimum 40 hours a week/2 weekends a month and available for day and night to know/coach your full team
Obtain Servsafe Certificate to evidence knowledge of food-borne illness, temperatures, hold times, and hand-washing, etc
I will have 100% attendance to all manager meetings to maintain my position
I know that if any write ups proceed beyond the status of verbal, I will be removed from my leadership position
Candidate must demonstrate our values and be guided by store vision
Skills needed: communication, training, coaching, creative thinking, critical thinking, feedback model, integrity, competency and trust, respect amongst complete team

Success Measurements:

Taste Score 72
Speed of Service 70
Accuracy 96
Positive Food Cost Gap of 1 or below
Food Safety Score of 2 or higher on Food Safety Hub

Chick-fil-A - Fire Road

6801 Black Horse Pike, Egg Harbor Township, NJ, 08234

Apply

This job posting is for an opportunity at a Chick-fil-A® Restaurant business independently owned and operated by a local franchised Operator. If you choose to apply for this position, you understand and acknowledge that your application and any information included with it will only be submitted to the Operator. Chick-fil-A, Inc. will not receive a copy of your employment application and will not be involved in any decisions regarding whether to hire you. If you are hired for this position, you also understand and acknowledge that the Operator’s restaurant business will be your employer, not Chick-fil-A, Inc., and that the Operator is solely responsible for all decisions related to your employment, including hiring, firing, discipline, compensation, scheduling and supervision.