Working at Chick-fil-A Poplar Avenue 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.Chick-fil-A Poplar Avenue is looking for a Back of House (Kitchen) Team Leader who consistently demonstrates our core values, embraces Chick-fil-A's culture, and leads with a servant's heart. Back of House Leaders are operationally excellent, calm under pressure, and passionate about food quality, safety, and developing others. This role supports the Kitchen Director and Food Safety Director and reports to the Kitchen Director by executing daily kitchen operations, coaching team members, and ensuring consistency in speed, accuracy, and food safety standards. Back of House Team Leaders lead by example and set the pace and tone for a high-performing kitchen.Position Type: Full TimePay Rate: Up to $23.00/hr (based on experience and availability)Schedule: 9-hour shiftMust have Saturday availabilityAvailable to work nights and weekendsMust be able to work at least 35+ hours per weekBack Of House Team Leader Responsibilities: Lead day-to-day kitchen operations in a high-volume, fast-paced environmentEnsure food safety, quality, and cleanliness standards are consistently metLead and coach team members during shiftsAssist with training new hiresMaintain speed of service while upholding accuracyOpen and/or close the kitchen/act as key holder when scheduledMonitor prep levels, waste, and product handlingCommunicate clearly with Front of House leadership and senior leadersHold team members accountable with professionalism and careOur Benefits Include: A positive, team-oriented work environmentFlexible scheduling (closed on Sundays)Competitive payPaid trainingScholarship opportunitiesHealth, dental, vision, and life insurancePaid time offEmployee meal discountsReferral programQualifications: Must be 18 years or olderAbility to work in a fast-paced environmentStrong sense of urgency and attention to detailReliable transportationAbility to lead, coach, and correct in real timeStrong commitment to food safety and operational excellencePrior leadership experience preferred but not requiredMust be able to work up to 35+ hours per weekMust be available to work SaturdaysMust be able to work afternoons and evenings (2pm - 11pm)#J-18808-Ljbffr