Job Description

The Kitchen Director is a leader in the Restaurant dedicated to executing a level of excellence across all 5 critical success factors in the Heart of the House (HOH).

Vision

 Embody our Vision & Values

 Set team goals, share the score visually and celebrate the wins

People

 Identify potential leaders and help them develop and grow both Operationally and Relationally

 Communicate effectively, share ideas, and take a positive approach to all situations.

 Maintain a LEAN and clean culture focused on Productivity, Safety and Cleanliness

 Hold HOH team members accountable to all policy standards, for example timeliness, grooming, cell phones, uniforms etc.

 Train and develop Team Members in all areas and systems, work with Training Director for areas of focus.

 Provide both formal and informal feedback to leadership and staff on an ongoing basis

 Schedule 30, 60 and 90-day feedback sessions with New Hires - involving the Training Director and the new hire.

Quality & Customer Experience

 Protect the customer experience by ensuring packaging, food presentation and quality meets or exceeds Chick-fil-A standards

 Always execute the "LEAN Chicken Entrée" system, including AHA

 Train team on what “LEAN Chicken Entrée” is and how the forecasting system works

 Ensure Safe Daily Critical survey is completed

 Use RQA, ROE and CEM findings to ensure consistency and quality of products, address areas of improvement immediately. Work with Training Director to address problems and create a prioritized action list.

 Maintain a Culture of Food Safety

 Ensure Jolt is being completed daily

 Maintain a clean and organized environment

 Ensure Inventory is organized properly

 Execute training and roll-out of new products

 Assess current systems and implement ideas for improvement

Sales & Brand Growth

 Ensure speed and quality of food to retain customers

Financial Return

 Owns Food Cost and Paper Cost results below a predetermined level

 Labor Scheduling – owns labor percentage and productivity. Train Managers on Labor Scheduling procedures, how to increase productivity, put “aces in their places”, appropriate times to send people home, vs. on break

 Utilization of the Chicken Tracking System – freezer, thaw, waste

 Inventory

 Produce - Ordering, lean build to’s, portioning and production

 Bread – Verify delivery numbers & quality

 Submit monthly nugget gap credit

 Execute LEAN in all areas – Chicken, Inventory, Oil Rotation, Inventory

 Food Cost Gap < .0%

 Labor – Productivity > $75, Percentage < 18.0%

Success Measurements

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

 ROE scores > 95%  CEM scores (to be measured in 30-day and 90-day increments): at or above top 20% of chain.

 Perfect Health Department Scores

 Speed of Service < 2:30 by daypart

 Visual Ongoing Cleanliness & Organization of Kitchen area

 Minimized product loans and shortages due to correct ordering

 Maintains and Repairs Equipment to minimize costs and waste

Job Types: Full-time, Part-time

Pay: $15.00 - $19.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Health insurance
• Life insurance
• Paid time off
• Tuition reimbursement
• Vision insurance

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Night shift
• Weekend availability

Ability to commute/relocate:

• Albuquerque, NM 87120: Reliably commute or planning to relocate before starting work (Required)

Work Location: One location

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