Kitchen Director

Oversee and coordinate the execution of kitchen-orientated needs such as but not limited to: operational excellence, cleanliness, maintenance, vendor communication, financial health, safety, speed, quality and presentation of product in regards to Operational Requirements. In addition, the Kitchen Director oversees hiring, onboarding, training, and scheduling. The Kitchen Director is also responsible for leading the Kitchen Assistant Director (KAD), Food Safety & Quality Supervisor  (FSQS, Training Supervisor(TS),  Facilities & Maintenance Director (FMD), and Shift Leaders with the growth and development of our team both personally and professionally. 

Measurements:

• Profit > 13 % 

• Actual Food Cost Target Food Cost

• Kitchen Productivity > 58% 

• CEM’s = Top 20% Quarterly in each individual temp/taste category, speed of service, portion size, taste, and order accuracy. 

• Safe score of 90%

Hour Allocation:

 5-10 leadership hours per week 

• 30-35 Operational hours per week + On Call

Requirements:

1. 
   
2.  Obtain or be in the process of pursuing higher-level degree plan 
3. Demonstrate a HEART of leadership at all times 
4. Able to analyze problems and create solutions self sufficiently 
5. Back of house and front of house operational knowledge is required 
6. Managers Food Handler Permit 
7. Able to work most/all Holidays & EOM
8. Able to be on call and work Overtime 

Working at a Chick-fil-A® restaurant is more than a job – it’s an opportunity for teamwork and leadership development in a positive, people-focused environment. Most Chick-fil-A restaurants are locally owned and operated by independent, franchised Operators who invest in the future of their Team Members and give back to their communities.

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