The Assistant Director (AD) of Kitchen is responsible for leading and overseeing the kitchen teams and total quality of kitchen production and its interaction with Catering, Front Counter and Drive-Thru. This leader fosters kitchen team unity and delivers the highest quality products by meeting Chick-fil-A standards (requirements), while controlling costs.

Vision

• Embody and instill our organization’s Vision & Values with self & team
• Set & communicate team goals, ensure progress, and celebrate the wins

People

• Receive feedback from subordinate leaders and collaborate with AD--Training & Development for purposes of performing 30/60/90-day feedback sessions with New Hires
• Communicate training needs and progress to AD--Training & Development
• Oversee and create a plan in conjunction with AD--Training & Development for new product rollouts, ongoing retraining & periodic recalibration 
• Assure completion of the certification for kitchen trainers (Boards, Raw/Machines, RTE)
• Responsible for scheduling of Heart of House team

Safety, Quality & Customer Experience

• Tracks & Posts Results based on Quality Goal (CEM -- Taste, Speed of Service, Accuracy; Product & Production environment (ROE); SAFE)--- Compile RQA, ROE and CEM scores, track trends, report to Director and propose action plan
• Create and be accountable for Systems to ensure Food Safety & Quality (i.e. LEAN, Jolt Checklists, Fridge Temp Checks, Product Timers, Waste Tracking, Build-to/Usage (ex. Prep kanbans, filets/thawing, etc))
• Review systems daily to identify anomalies and take appropriate action
• Ensure Vendor check-in policy is consistently adhered to (Sign-in sheets, signing for work completed)
• Work closely with Director on health inspection findings, and implement necessary changes
• Use RQA, ROE and CEM findings to ensure consistency and quality of products. Address areas of improvement immediately. Work with AD-Training to address problems and create and action list.
• Review/analyze and communicate Steritech quarterly (ROE) report and determine corrective plan of action (especially for repeated findings) (i.e. accountability)
• Ensure HACCP Plan for chemicals and hazardous substances is readily available and up-to-date (Ultimately belongs to Asst Director of Quality & Safety)
• Ensure Quality Requirement Photos and Guide, and Job Aids are always accessible
• Review and Analyze speed of service reports to determine areas for improvement
• Be present for each announced Steritech quarterly (ROE) audit and propose plan of action
• Engage in regular best practice visits to other Restaurants (4 times per year)

Financial Return

• Oversee administration of the KIV and all inventory management processes, including end-of-month inventory