Kitchen Director

At Chick-fil-A Twelve Oaks, our values challenge us to put our guests first, to communicate with clarity, to be responsible for our decisions as we work together and to strive for continuous improvement and stewardship. That’s why we are committed to the role of Kitchen Director.

What we are looking for:

We are looking for a dynamic, systems- driven, hungry and coachable individual to lead our Heart of House (kitchen). The preferred candidate will possess:

• Experience leading small groups of people (45 people)
• A passion to make great food
• Emotional Intelligence
• Optimal Organization
• The ability to stand on feet for 8 hour shift
• Experience with Microsoft Office
• 6 months to a year leading a kitchen of at least 20 people
• Experience labor scheduling
• ServSafe Certified
• Open Availability
• Shifts:
• 5:00 am - 2pm
• 11 am -7 pm
• 2 pm - 11pm

What we offer:

We would offer the ideal candidate:

• Starting wage: $22/hr
• Insurance package for those who are eligible
• 401k matching
• A 5 day work week; up to 45 hours
• Free College
• Textbook Reimbursement
• Growth Opportunites

Roles and Responsibilities

• Lead and models the Chick-fil-A Twelve Oaks Vision and Values with guests and team members. Vision: “Excellence Handled with Care.”

• 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 schedule by Thursday @5:00 p.m. for Director of Talent and Development to review. 

• Recruit, select, and develop team leaders for the kitchen team. 

• Identify and build a leadership bench to accommodate sales growth. 

• Oversee catering and support the Catering Director 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 Director of 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.

MEASUREMENTS 

• Food Cost =Elite Rating 

• AHA Scans and Hold Time % =>95% 

• SAFE CTE Visits =>98% 

• CEM Hero Products: CFA Sandwich, Nuggets, Waffle Fries =>80% 

• CEM Fast Service =>80% 

• Speed of Service =