Kitchen Director - Full-time

Key Expectations

• Lead and model the DC USA Vision and 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 Team Leader schedule by Thursday @11:00 a.m. 
• 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 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 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. 

In our kitchens, we focus on fresh and simple ingredients. And we always have. Since the beginning, we've served chicken that is whole breast meat, with no added fillers or hormones, and we bread it by hand in our restaurants. Produce is delivered fresh to our kitchens several times a week. Salads are chopped and prepared fresh throughout the day. Whole lemons are freshly squeezed in our restaurants and combined with pure cane sugar and water (yep, that’s all) to make Chick-fil-A Lemonade®. It may not be the easy way, but it's the only way we know.