Kitchen Manager

We have an immediate opening for a Kitchen Manager.

Must be able to work various shifts per week.

Wage: Competitive

Organizational Imperatives

• The factors that define and truly differentiate this position from all other positions; what absolute, unique things should this position fulfill that no other does
• The Kitchen Director is responsible for:
• Always delivering crave-able food, in a timely manner, that meets or exceeds
• Chick-fil-A Quality Requirements
• Coaching the behaviors of all Team Leaders and Team Members who work in the Kitchen. Those behaviors include:
• Hustle that creates surprisingly fast Speed of Service
• Attention to detail that ensures preparation and production procedures are followed
• Execution of systems that ensure a refreshingly clean environment
• Maintaining a work environment that ensures and promotes food safety
• Vigilant attention to the organization and appearance of the kitchen
• Ensuring the kitchen is ready for a Backstage Tour with a four-minute lead time
• Inventory management
• End-of-Month counts and input
• Maintaining accurate transfer logs
• Effective & efficient ordering
• Maintaining a LEAN production environment and daily ERQA’s
• Coaching, evaluating, and providing accountability for all kitchen Team Members
• Aligning daily practices of the Kitchen with the Vision of the organization and with the annual Thematic Goal of the organization

Success Factors and Matching Measurements

How will you know this position has been successful?

We will know the Kitchen Director is successful upon attaining the following:

• CEM scores (to be measured in 30-day and 90-day increments):

                    Order Accuracy > 99%

                    Speed of Service > 82%

                    Food Cost Gap < 0%

• ROE scores (to be measured Quarterly and on 12-month rolling basis):

                   Product > 88%

                   Production Environment > 90%

Behavioral Characteristics

What specific behaviors should a person in this position have in order to achieve both SUCCESS and the ORGANIZATIONAL IMPERATIVES?

The Kitchen Director should:

• Work a minimum of forty+ hours per week in the restaurant
• Allocate at least two hours per week to planning
• Focus on systematically and effectively communicating all Kitchen related goals and success factors to Team Members
• Combine critical thinking and practical leadership to create a culture of innovation
• Effectively coach and give direction
• Align hiring, training, and evaluation practices with the Vision of the organization and the Thematic Goal for the year
• Enthusiastically and passionately lead the Kitchen team

• Great Opportunities for Advancement!! With this position, you have the potential to one day become a Franchisee!!