The Kitchen Director is responsible for leading and developing the back-of-house team while ensuring consistent execution of Chick-fil-A Redding’s mission, vision, and core values. This role oversees daily kitchen operations, including food safety, product quality, speed of service, labor and food cost, scheduling, inventory, and production planning. The Kitchen Director recruits and develops future leaders, builds a strong team environment, minimizes waste, maintains equipment and cleanliness standards, and partners with other leaders to ensure the kitchen operates efficiently while delivering an exceptional guest experience.
Key Expectations
- Lead and model the CFA Redding Mission, Vision, and Core Values with guests and team members.
- Lead, train, and support the 3 focus areas of the “winning hearts everyday strategy:” Great Food, Fast & Accurate Service and Genuine Hospitality.
- Maximize kitchen throughput and capacity by delivering on these four key drivers: Ensure Food Safety, Improve Product Quality, Increase Production Capacity, and Enhance Team Member Environment.
- Submit Kitchen Team Member and Shift Lead schedule by Thursday @11:00 a.m.
- Recruit, select, and develop shift leads for the kitchen team.
- Identify and build a leadership bench to accommodate sales growth.
- Oversee catering and support the Catering Coordinator by facilitating the sequence of food preparation.
- Ensure regular deep cleaning maintenance is completed for designated kitchen equipment.
- Lead and support a LEAN kitchen model through the elimination of product and labor waste.
- Support Facilities & Food Safety with the completion of Safe Daily Critical(s), ERQAs, and Equipment Temperature Checks.
- Create and maintain a clean and safe working environment by ensuring kitchen brand checklists are completed immediately following day-part transitions.
- Track monthly kitchen specific CEM scores on the “BOH Tracker” and create action plan to improve areas of opportunity.
- Forecast daily prep production and follow-up on prep waste.
- Complete designated truck orders and submit credits weekly.
- Evaluate chicken filets, strips, and nuggets on a case-by-case basis to ensure each case contains the minimum required number of on-spec filets or strips (size, weight) or is above the allowable amount of underweight pieces during the fileting process.
- Train, execute and follow-up on AHA system performance and metrics.
- Lead special projects and/or captainships assigned by the Owner/Operator.
Work schedule
- 8 hour shift
- Weekend availability
- Holidays
Supplemental pay
Benefits
- Paid time off
- Health insurance
- Dental insurance
- Vision insurance
- 401(k)
- Employee discount
- Other