Organizational Imperatives

The Kitchen Director is a leader in the restaurant dedicated to executing a level of excellence across all 5 critical success factors in the back of house.

Success Measurements

We will know the Kitchen Director is successful upon attaining the following:

• Food Cost Gap < 0%
• Labor Productivity and Percentage within store goals
• CEM scores (to be measured at 30 and 90 day increments): at or above top 20%
• Perfect Health Department Scores
• Fast Service - 80
• Post Schedule by Saturday before midnight, two weeks before the start of week
• Checklists: 2x per pay (once in AM and once in PM)
• SAFE Daily’s / eRQA Daily
• Quality Visits > 98%
• EcoSure Scores no higher than a 2

Vision

• Embody our organization’s vision and core values (Guest First, Hustle, Team Work, Grow, Fun)
• Set team goals, share the scores visually, and celebrate the wins
• Help the organization execute the Winning Hearts Every Day strategy

People

• Maintain a professional relationship at all times with Team members and leaders
• Identify potential leaders and help them develop and grow both operationally and relationally
• Hold BOH team members accountable to all policy standards (ex. timeliness, cell phones, uniforms, food safety, food theft, etc.)
• Create and execute with a LEAN culture and mindset
• Train and develop all team members in all areas and systems in BOH
• Hold weekly 1:1 meetings with BOH Shift Leaders (15 mins)
• Provide formal and informal feedback to team members on an ongoing basis

Quality and Customer Experience

• Protect the guest experience by ensuring that packaging, food presentation and quality meets or exceeds Chick Fil A standards
• Execute LEAN Chicken entree at all times
• Train team on what “LEAN Chicken Entree” is and how the forecasting system works
• Utilize eRQA, Smart Shopper, EcoSure Reports, and CEM findings to ensure consistency and quality of products. Address areas of improvement immediately and work with GM / Assistant GM to resolve problems.
• Maintain a clean and organized environment
• Ensure inventory is organized properly
• Execute training and roll out of new products
• Assess current systems and implement ideas for improvement

Sales and Brand Growth

• Ensure speed and quality of food standards are met to retain guests (including events, promotions, and Spirit Nights)
• Work with Leaders in Charge on execution of catering orders and systems

Financial Responsibilities

• Own Food Cost results
• Labor scheduling - own labor percentage and productivity
• Chicken Tracking System - freezer, thaw, waste
• Inventory: Place MBM truck orders, confirm and verify Truck, handle QIC’s, ensure proper build to’s keep LEAN inventory on hand, coach others on proper ordering, ensure transfers are completed
• Produce: Ordering, portioning, and production
• Bread: Verify delivery numbers and quality
• Execute LEAN in all areas - Chicken, Inventory (EOM Count), Oil Rotation

Behavioral Characteristics

The Kitchen Director should:

• Have a commitment to personal and professional growth
• Embody the values and vision of the restaurant and create the filter for all decisions to be ran through our vision and the WHED strategy
• Must stay up-to-date on all communication channels (GroupMe, email, etc.)

Job Type: Full-time

Pay: $22.00 - $24.00 per hour

Expected hours: 30 – 50 per week

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 1 year
• 2 years
• 3 years
• Under 1 year

Restaurant type:

• Quick service & fast food restaurant

Shift:

• Day shift
• Morning shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Work Location: In person