Team Member

Position Summary

At Chick-fil-A Golf Mill, Team Members are an essential part of delivering an exceptional restaurant experience. Team Members serve guests, prepare high-quality food, maintain a clean and safe environment, support their coworkers, and help the restaurant operate efficiently.

Team Members may work in the Front-of-House, Back-of-House, or both areas of the restaurant depending on their training, availability, experience, and restaurant needs.

Every Team Member is expected to demonstrate a positive attitude, strong work ethic, urgency, teamwork, personal responsibility, and genuine care for others.

This is more than a restaurant position. It is an opportunity to develop valuable skills in customer service, communication, food safety, teamwork, problem-solving, time management, and leadership.

People First, Community Always

At Chick-fil-A Golf Mill, we believe that people should be treated with care, dignity, and respect.

Team Members are expected to support this vision by:

• Serving guests with genuine hospitality.
• Treating coworkers respectfully.
• Supporting the needs of the team.
• Taking pride in the restaurant.
• Representing Chick-fil-A Golf Mill positively in the community.
• Making decisions that support our guests, our team, and the business.

All Team Members are expected to:

• Arrive on time, in the correct uniform, and prepared to work.
• Follow all Chick-fil-A Golf Mill policies, procedures, and standards.
• Maintain a positive, professional, and respectful attitude.
• Work with urgency while maintaining safety, accuracy, and quality.
• Follow instructions provided by Trainers, Team Leaders, Managers, Directors, and the Owner/Operator.
• Communicate clearly and respectfully with guests and coworkers.
• Ask questions when instructions or expectations are unclear.
• Remain productive throughout the scheduled shift.
• Complete assigned opening, operating, cleaning, stocking, and closing responsibilities.
• Support teammates when additional assistance is needed.
• Accept coaching and apply feedback.
• Help maintain a welcoming, clean, organized, and safe restaurant.
• Protect restaurant property, equipment, funds, products, and confidential information.
• Perform other duties as assigned based on restaurant needs.

Front-of-House Team Members are responsible for providing guests with friendly, attentive, accurate, and efficient service.

Front-of-House responsibilities may include:

• Greeting guests promptly and warmly.
• Taking guest orders accurately.
• Entering orders correctly into the point-of-sale system.
• Processing cash, credit card, mobile, gift card, and other approved payments.
• Following all cash-handling and register procedures.
• Reading orders back or confirming details when necessary.
• Preparing and serving beverages, desserts, sauces, condiments, and other items.
• Assembling and bagging orders accurately.
• Confirming that all food, beverages, sauces, utensils, and requested items are included.
• Serving guests in the dining room, drive-thru, carryout, curbside, mobile-order, and delivery areas.
• Delivering orders to guests with professionalism and care.
• Maintaining dining room cleanliness.
• Cleaning and restocking beverage stations, condiment areas, counters, and service areas.
• Cleaning tables, chairs, trays, floors, windows, doors, and high-touch surfaces.
• Monitoring and cleaning restrooms.
• Emptying trash and replacing liners.
• Maintaining the parking lot, sidewalks, drive-thru area, and restaurant exterior.
• Restocking cups, lids, straws, napkins, sauces, bags, utensils, and other supplies.
• Assisting guests with questions or concerns.
• Contacting a leader when a guest concern cannot be resolved appropriately.
• Thanking guests and inviting them to return.
• Supporting catering, delivery, community events, and off-site sales activities when assigned.

Front-of-House Team Members may be assigned to work outside in the drive-thru or other exterior areas.

Outdoor responsibilities may include:

• Taking orders using mobile point-of-sale equipment.
• Processing guest payments.
• Directing traffic safely.
• Delivering completed orders to vehicles.
• Communicating clearly with indoor Team Members and restaurant leaders.
• Working with urgency to maintain an efficient drive-thru.
• Maintaining a positive and professional attitude in varying weather conditions.
• Following all outdoor safety procedures.
• Wearing restaurant-provided weather gear when required and available.
• Monitoring vehicles, pedestrians, and surrounding traffic.
• Reporting unsafe conditions immediately.

Team Members assigned outdoors must be prepared to work in hot, cold, windy, rainy, humid, or changing weather conditions, subject to restaurant safety procedures.

Back-of-House Team Members are responsible for preparing safe, fresh, accurate, and high-quality food according to Chick-fil-A standards.

Back-of-House responsibilities may include:

• Preparing menu items according to approved recipes and procedures.
• Reading kitchen screens and order tickets accurately.
• Following special instructions and order modifications.
• Using required weights, measurements, scoops, timers, and portion-control tools.
• Preparing chicken products according to approved procedures.
• Breading, cooking, grilling, assembling, and packaging products.
• Preparing fries, sandwiches, nuggets, strips, salads, breakfast products, sides, desserts, and other menu items.
• Monitoring product quality, temperature, freshness, appearance, and holding times.
• Communicating product needs clearly and early.
• Keeping stations stocked with food, packaging, utensils, and supplies.
• Maintaining an organized and efficient workstation.
• Supporting kitchen production during high-volume periods.
• Preventing cross-contamination.
• Properly handling raw and cooked products.
• Maintaining clean and sanitized food-contact surfaces.
• Completing food safety and temperature documentation when assigned.
• Washing, rinsing, sanitizing, air-drying, and storing dishes and utensils correctly.
• Cleaning kitchen equipment, floors, drains, walls, shelves, storage areas, and workstations.
• Organizing walk-in coolers, freezers, dry storage, and other storage areas.
• Following first-in, first-out product-rotation procedures.
• Labeling, dating, rotating, and storing food correctly.
• Recording waste accurately when assigned.
• Assisting with unloading and organizing restaurant deliveries.
• Supporting catering preparation and large-order production.
• Reporting food quality, equipment, supply, or safety concerns to a leader immediately.

Food safety is a responsibility shared by every Team Member.

All Team Members must:

• Wash their hands at required times and according to proper procedures.
• Wear gloves when required.
• Change gloves whenever they become contaminated or when changing tasks.
• Follow proper raw-product handling procedures.
• Prevent contact between raw and ready-to-eat products.
• Follow temperature, holding-time, cooling, labeling, and storage requirements.
• Use clean and sanitized equipment and utensils.
• Follow allergen-awareness and special-order procedures.
• Keep food protected from contamination.
• Follow proper chemical-use and storage procedures.
• Keep chemicals away from food and food-contact items.
• Report illness symptoms according to restaurant policy.
• Immediately report food safety concerns to a leader.
• Never serve food that appears unsafe, contaminated, expired, undercooked, overheld, or below quality standards.
• Complete required food safety training.

Failure to follow food safety procedures may result in corrective action, up to and including termination of employment.

Every Team Member contributes to the guest experience, whether working in the Front-of-House or Back-of-House.

Team Members are expected to:

• Treat every guest with care and respect.
• Use polite, professional, and welcoming language.
• Demonstrate positive body language.
• Listen carefully to guest requests.
• Protect guest privacy and payment information.
• Respond appropriately when a guest needs assistance.
• Avoid arguing with guests.
• Contact a leader when support is needed.
• Help resolve guest concerns with urgency and professionalism.
• Prepare and serve every order as though it were being made for a family member or close friend.
• Maintain Chick-fil-A hospitality standards throughout the shift.

Team Members are expected to contribute to a respectful and productive workplace.

Team Members must:

• Treat coworkers and leaders with dignity and respect.
• Communicate without yelling, insulting, threatening, or embarrassing others.
• Avoid gossip, bullying, harassment, discrimination, and disruptive behavior.
• Follow leadership direction.
• Support restaurant decisions and procedures.
• Address disagreements professionally.
• Ask a leader for assistance when conflicts cannot be resolved appropriately.
• Avoid creating division between Front-of-House and Back-of-House teams.
• Help other stations after primary responsibilities are completed.
• Share work fairly.
• Remain focused and productive.
• Maintain appropriate workplace boundaries.
• Protect confidential Team Member, guest, and business information.
• Report serious misconduct or safety concerns to restaurant leadership.

Dependable attendance is an essential responsibility of this position.

Team Members are expected to:

• Maintain accurate availability in the restaurant scheduling system.
• Arrive on time for every scheduled shift.
• Be fully dressed and ready to begin working at the scheduled start time.
• Work the complete scheduled shift unless released by a leader.
• Follow restaurant procedures when requesting time off.
• Notify leadership promptly when an emergency or illness affects attendance.
• Follow restaurant call-off procedures.
• Avoid excessive lateness, absences, or last-minute availability changes.
• Remain available for the days and times committed to during the hiring process.
• Obtain leadership approval before changing, giving away, or exchanging a scheduled shift.
• Understand that restaurant scheduling is based on business needs, performance, availability, and staffing requirements.

Continued employment may depend on the Team Member maintaining availability that meets restaurant needs.

Scheduling requirements may vary depending on whether the Team Member is full-time, part-time, a high school student, a college student, or an adult Team Member.

Team Members may be required to:

• Work mornings, afternoons, evenings, or closing shifts.
• Work Fridays and Saturdays.
• Work holidays or school-break periods when the restaurant is open.
• Maintain a minimum number of available hours or shifts.
• Provide weekday and weekend availability based on restaurant needs.
• Update availability before school, athletic, or personal schedules change.

Availability submitted by a Team Member represents the times the Team Member is generally committing to work. Submitted availability does not guarantee a particular schedule or number of hours.

Every Team Member is responsible for restaurant cleanliness.

Team Members must:

• Maintain a clean and organized workstation.
• Follow clean-as-you-go expectations.
• Complete assigned cleaning checklists.
• Use cleaning tools and chemicals correctly.
• Keep floors free of food, water, grease, trash, and other hazards.
• Clean spills immediately or remain near the area until assistance arrives.
• Empty trash and dispose of waste properly.
• Keep storage areas organized.
• Return equipment and supplies to their proper locations.
• Maintain clean restrooms, dining areas, kitchen stations, and exterior areas when assigned.
• Report leaks, damaged equipment, pest activity, mold, standing water, or other facility concerns.
• Complete closing duties thoroughly before leaving.
• Receive leader approval before clocking out when required.

Team Members must work safely and help protect guests and coworkers.

Team Members are expected to:

• Follow all workplace safety procedures.
• Use kitchen equipment only after receiving appropriate training.
• Wear required personal protective equipment.
• Use caution around hot oil, hot surfaces, steam, sharp objects, chemicals, and wet floors.
• Use safe lifting and carrying techniques.
• Ask for assistance when an item is too heavy or difficult to move safely.
• Never run in the restaurant.
• Keep aisles, walkways, doors, and exits clear.
• Report injuries and incidents immediately.
• Report unsafe equipment or working conditions.
• Never attempt unauthorized equipment repairs.
• Follow emergency, severe-weather, fire, evacuation, and security procedures.
• Avoid horseplay or unsafe behavior.

Team Members assigned to registers or cash-handling positions must:

• Follow all cash-control procedures.
• Accurately process payments and provide correct change.
• Keep register drawers secure.
• Never share register credentials.
• Never remove restaurant funds without authorization.
• Report cash discrepancies immediately.
• Follow procedures for refunds, voids, discounts, promotional items, and gift cards.
• Protect guest payment information.
• Avoid counting or displaying cash unnecessarily.
• Never complete unauthorized transactions.

Team Members assigned to opening shifts may be responsible for:

• Arriving at the scheduled time.
• Preparing stations before the restaurant opens.
• Cleaning and organizing work areas.
• Stocking food, packaging, beverages, sauces, utensils, and supplies.
• Preparing approved equipment for operation.
• Completing food preparation assignments.
• Assisting with temperature and food safety checks.
• Preparing dining room, drive-thru, kitchen, and service areas.
• Reporting missing products, equipment problems, or facility concerns.
• Ensuring the restaurant is ready to serve guests at opening.

Team Members assigned to closing shifts may be responsible for:

• Continuing to serve guests with excellence through the final order.
• Cleaning and sanitizing assigned stations.
• Properly storing, labeling, rotating, or discarding food.
• Washing dishes, utensils, containers, and equipment.
• Restocking items for the next business day.
• Cleaning floors, drains, counters, equipment, restrooms, dining areas, and storage areas.
• Removing trash, cardboard, food waste, and other materials.
• Completing assigned closing checklists.
• Reporting unfinished work, low inventory, equipment concerns, or safety issues.
• Receiving approval from the assigned leader before leaving.

Closing Team Members should not assume their shift ends immediately when guest service ends. Closing responsibilities must be completed before the Team Member is released.

• Must meet the minimum age requirements for the assigned position and work responsibilities.
• No previous restaurant experience is required for entry-level Team Member positions.
• Previous customer-service, food-service, retail, or kitchen experience is helpful but not required.
• Must be dependable, punctual, honest, and respectful.
• Must be willing to learn and accept coaching.
• Must be able to work effectively as part of a team.
• Must demonstrate a positive and professional attitude.
• Must be able to communicate clearly with guests, coworkers, and leaders.
• Must be able to work in a fast-paced environment.
• Must be able to perform multiple tasks while maintaining accuracy.
• Must be willing to complete all required training.
• Must be willing to work the availability committed to during the hiring process.
• Must be legally authorized to work in the United States.
• Bilingual English and Spanish communication skills are helpful but not required.

Depending on the assigned position, Team Members may be required to:

• Stand and walk for extended periods.
• Bend, kneel, reach, twist, and perform repetitive movements.
• Lift, carry, push, or pull restaurant products, supplies, equipment, or containers.
• Lift items weighing approximately 25 to 50 pounds, with assistance when appropriate.
• Work near hot equipment, hot oil, steam, sharp utensils, cleaning chemicals, and wet surfaces.
• Work inside refrigerated or freezer areas.
• Transition between hot and cold environments.
• Work outside in varying weather conditions.
• Communicate in a busy and active restaurant environment.
• Use stairs or step stools safely when required.
• Perform repetitive food-preparation, cleaning, service, or packaging tasks.

Reasonable accommodations may be provided in accordance with applicable law.

Successful Team Members are typically:

• Friendly
• Dependable
• Honest
• Hard-working
• Team-oriented
• Respectful
• Coachable
• Positive
• Guest-focused
• Responsible
• Organized
• Detail-oriented
• Calm under pressure
• Willing to help others
• Comfortable working with urgency
• Committed to doing the job correctly

We understand that Team Members may have commitments involving family, school, athletics, church, and other responsibilities.

Scheduling flexibility is considered based on:

• Restaurant staffing needs.
• The availability submitted by the Team Member.
• The requirements of the position.
• Team Member performance and reliability.
• The needs of other Team Members.

Flexible scheduling does not guarantee that every scheduling request can be approved.

Chick-fil-A restaurants are closed on Sundays, providing Team Members with a consistent day away from restaurant operations.

Team Members receive a complimentary meal during eligible scheduled shifts in accordance with Chick-fil-A Golf Mill’s Team Member meal policy.

The free meal benefit:

• Applies only during eligible scheduled shifts.
• Must remain within the approved meal allowance.
• Is for the Team Member’s personal use.
• May not be exchanged for cash.
• May be modified based on restaurant policy.
• Does not include off-the-clock discounts.

Compensation is based on factors that may include:

• Experience.
• Position.
• Availability.
• Age and work eligibility.
• Training completion.
• Performance.
• Attendance and reliability.
• Restaurant staffing needs.

Team Members receive training that may include:

• Guest service.
• Food safety.
• Food preparation.
• Cash handling.
• Communication.
• Teamwork.
• Time management.
• Problem-solving.
• Restaurant operations.
• Workplace safety.
• Leadership fundamentals.

Chick-fil-A Golf Mill is committed to developing Team Members from within.

Strong performance may create opportunities to advance into positions such as:

• Certified Trainer.
• Lead Trainer.
• Team Leader.
• Manager.
• Director.
• Other restaurant leadership or support roles.

Advancement is not guaranteed and is based on restaurant needs, performance, attendance, availability, leadership readiness, and successful completion of required training.

Team Members have opportunities to learn from Trainers, Team Leaders, Managers, Directors, the Executive Director, and the independent Owner/Operator.

Chick-fil-A Golf Mill is committed to providing a workplace where Team Members are:

• Treated with dignity and respect.
• Given clear expectations.
• Provided coaching and feedback.
• Recognized for strong performance.
• Encouraged to grow personally and professionally.
• Held accountable fairly and consistently.

The Team Member position does not include employer-sponsored health insurance or other health benefits.

Team Members should not assume that benefits not specifically stated in this job description are included with the position.

Benefits, restaurant policies, eligibility requirements, and compensation may be changed or discontinued at the discretion of the independent Owner/Operator, subject to applicable law.

New Team Members must successfully complete the restaurant’s training and evaluation process.

Training may include:

• Orientation.
• Restaurant policies.
• Uniform and appearance standards.
• Food safety.
• Guest service.
• Position-specific procedures.
• Equipment operation.
• Cleaning and sanitation.
• Workplace safety.
• Cash handling when applicable.
• Front-of-House or Back-of-House station certification.

Team Members may be evaluated based on:

• Attendance and punctuality.
• Attitude and professionalism.
• Coachability.
• Training progress.
• Food safety compliance.
• Guest service.
• Order accuracy.
• Productivity and urgency.
• Teamwork.
• Cleanliness.
• Communication.
• Ability to follow procedures.
• Availability and dependability.

Completion of orientation or training does not guarantee continued employment, a particular position, scheduled hours, or advancement.

Team Member performance may be evaluated based on:

• Attendance.
• Punctuality.
• Uniform and appearance.
• Food safety.
• Guest service.
• Order accuracy.
• Product quality.
• Speed and productivity.
• Cleanliness.
• Communication.
• Teamwork.
• Coachability.
• Policy compliance.
• Cash accountability when applicable.
• Equipment care.
• Completion of assigned duties.
• Ability to meet restaurant standards.
• Contribution to the overall success of the team.

Chick-fil-A Golf Mill is operated by an independent franchised Owner/Operator.

Employment decisions, compensation, scheduling, training, benefits, policies, advancement, and restaurant operations are managed by the independent Owner/Operator.

This job description is intended to describe the general responsibilities, expectations, qualifications, and working conditions of the position. It does not include every task or responsibility that may be assigned.

Job duties, scheduling expectations, compensation, policies, and benefits may be modified based on restaurant and business needs.

Employment with Chick-fil-A Golf Mill is at will. This means either the Team Member or Chick-fil-A Golf Mill may end the employment relationship at any time, with or without notice or cause, subject to applicable law.

Nothing in this job description creates an employment contract or guarantees employment for any specific period, a particular schedule, a minimum number of hours, continued employment, promotion, or any particular benefit.

Chick-fil-A Golf Mill is an equal opportunity employer and makes employment decisions without unlawful discrimination based on any status protected by applicable federal, state, or local law.

Preferred qualifications:

• 18 years or older