Back of House (Kitchen) Director
Chick-fil-A Chick-fil-A Perth Amboy, NJ Perth Amboy, NJ Full-time Full-time $62,000 a year $62,000 a year 18 hours ago 18 hours ago 18 hours ago Come, let's build a legacy together! The Back of House Director is responsible for overseeing the success of the kitchen at Chick-fil-A West Pond, a grand opening restaurant slated to open its doors in Q3 of 2023.
This position reports directly to the Owner/Operator.
This director will have the responsibility for creating and implementing best practices around food safety, food quality, speed, accuracy, cleanliness, and systems.
Job Responsibilities/Duties:
Demonstrate an ability to manage a shift filtering all decisions through the funnel of ensuring operational excellence and creating REMARKable experiences Lead by example:
Expected to excel in hospitality behaviors and ensure that every team member is also exhibiting these behaviors Lives out organizational values and is in constant pursuit of organizations vision and mission Identify, solve, and implement solutions to operational or personnel issues Organization, cleanliness, staffing, positive culture, systems, etc Accountable for rolling out new product procedures, marketing items, seasonal products, price changes, and ensuring all impacted items are handled and people are properly informed Must be fully capable of following opening and closing procedures and well-versed in back-office procedures and computer applications Build high-performance teams, identifying and coaching up-and-coming leaders Ensure everyone below you is good stewards of the facility, product, and equipment they are entrusted with Protect the business and mitigate risk through sound decision making Effectively manage labor so the guest experience is enhanced, and yet business resources are considered Able to read and understand labor cost reports and then influence behaviors of the team to reach specified goals Proficient in Safety & Security standards per Pathway to ensure the safety of the team Accountable to coaching and training the behaviors of all Team Members who work in the Back of House.
These behaviors include, but are not limited to:
Prioritizing food safety above all else Hustle that creates a surprisingly fast speed of service Execution of systems that ensure a refreshingly clean environment Maintaining a clean and organized workplace Proper food production to obtain 99% order accuracy scores Following Chick-fil-A recipe Assist with the implementation of systems that will aid in improving operations Align daily practices with behaviors that achieve the restaurant's long and short-term goals Build high-performance teams, identifying and coaching up-and-coming leaders Ensure thorough completion of daily, weekly, and monthly checklists Set goals including for the restaurant, but not limited to:
Food cost Food safety Food quality Report (share the score) the status of these goals with the team Increase profitability through implementing procedures to reduce costs, increase productivity, & promote sales Schedule and commit to regular 1:
1 meetings Complete schedule for all Back of House employees on a weekly basis Align training and coaching with the vision of the organization and all short and long-term goals Combine critical thinking and practical leadership to create a culture of innovation Treat guests and team members with honor, dignity, and respect Able to utilize the Responsibility Matrix to ensure costs are being properly expensed Expert knowledge of the FCR and drilldown report; accountable to reviewing them each month to look for errors, areas of opportunities, and wins to share with the team Able to read and understand food cost reports and then influence behaviors of the team to maintain or better results Able to order inventory for the restaurant that provides coverage as well as a sense of scarcity Accurately count and submit inventory on a monthly basis Solve problems not just identify them Proper and timely execution of catering orders by running point on a thorough plan Maintain positive relationships with vendors and always looking for ways to cut costs without jeopardizing quality Be the point person to solve equipment problems and know who to call when repairs or maintenance need to be executed Proper execution of waste tracking system and donations Responsible for the success and readiness of all EcoSure food safety and Deloitte food quality visits Expectations:
Maintains consistency with above initiatives Communicates conversations to Owner/Operator and peers on Director team Provides care for the entire FOH team Continuously brainstorms, innovates, develops, and implements new ideas around Work 45 hours a week Attend Leadership Meetings as scheduled Collaborate efficiently with everyone on the Leadership Team Communicate effectively on Slack Treat the restaurant as your own Specific focus area will be identified within 90 days and may include:
Food Safety Food Quality Throughput Maintenance & Cleanliness Inventory Training Catering Chick-fil-A, Inc.
is a family owned and privately held restaurant company founded in 1967 by S.
Truett Cathy.
Devoted to serving the local communities in which its franchised restaurants operate, and known for its original chicken sandwich, Chick-fil-A serves freshly prepared food in more than 2,300 restaurants in 47 states and Washington, D.
C.
Pay:
$62000 / year
Benefits:
Flexible schedule Health insurance Dental insurance Vision insurance Employee discount Paid training Job Type:
fulltime Schedule:
8 hour shift Weekend availability Monday to Friday On call 10 hour shift 12 hour shift Holidays Day shift Night shift Education:
High school degree Work location:
On-site.
Estimated Salary: $20 to $28 per hour based on qualifications.
This position reports directly to the Owner/Operator.
This director will have the responsibility for creating and implementing best practices around food safety, food quality, speed, accuracy, cleanliness, and systems.
Job Responsibilities/Duties:
Demonstrate an ability to manage a shift filtering all decisions through the funnel of ensuring operational excellence and creating REMARKable experiences Lead by example:
Expected to excel in hospitality behaviors and ensure that every team member is also exhibiting these behaviors Lives out organizational values and is in constant pursuit of organizations vision and mission Identify, solve, and implement solutions to operational or personnel issues Organization, cleanliness, staffing, positive culture, systems, etc Accountable for rolling out new product procedures, marketing items, seasonal products, price changes, and ensuring all impacted items are handled and people are properly informed Must be fully capable of following opening and closing procedures and well-versed in back-office procedures and computer applications Build high-performance teams, identifying and coaching up-and-coming leaders Ensure everyone below you is good stewards of the facility, product, and equipment they are entrusted with Protect the business and mitigate risk through sound decision making Effectively manage labor so the guest experience is enhanced, and yet business resources are considered Able to read and understand labor cost reports and then influence behaviors of the team to reach specified goals Proficient in Safety & Security standards per Pathway to ensure the safety of the team Accountable to coaching and training the behaviors of all Team Members who work in the Back of House.
These behaviors include, but are not limited to:
Prioritizing food safety above all else Hustle that creates a surprisingly fast speed of service Execution of systems that ensure a refreshingly clean environment Maintaining a clean and organized workplace Proper food production to obtain 99% order accuracy scores Following Chick-fil-A recipe Assist with the implementation of systems that will aid in improving operations Align daily practices with behaviors that achieve the restaurant's long and short-term goals Build high-performance teams, identifying and coaching up-and-coming leaders Ensure thorough completion of daily, weekly, and monthly checklists Set goals including for the restaurant, but not limited to:
Food cost Food safety Food quality Report (share the score) the status of these goals with the team Increase profitability through implementing procedures to reduce costs, increase productivity, & promote sales Schedule and commit to regular 1:
1 meetings Complete schedule for all Back of House employees on a weekly basis Align training and coaching with the vision of the organization and all short and long-term goals Combine critical thinking and practical leadership to create a culture of innovation Treat guests and team members with honor, dignity, and respect Able to utilize the Responsibility Matrix to ensure costs are being properly expensed Expert knowledge of the FCR and drilldown report; accountable to reviewing them each month to look for errors, areas of opportunities, and wins to share with the team Able to read and understand food cost reports and then influence behaviors of the team to maintain or better results Able to order inventory for the restaurant that provides coverage as well as a sense of scarcity Accurately count and submit inventory on a monthly basis Solve problems not just identify them Proper and timely execution of catering orders by running point on a thorough plan Maintain positive relationships with vendors and always looking for ways to cut costs without jeopardizing quality Be the point person to solve equipment problems and know who to call when repairs or maintenance need to be executed Proper execution of waste tracking system and donations Responsible for the success and readiness of all EcoSure food safety and Deloitte food quality visits Expectations:
Maintains consistency with above initiatives Communicates conversations to Owner/Operator and peers on Director team Provides care for the entire FOH team Continuously brainstorms, innovates, develops, and implements new ideas around Work 45 hours a week Attend Leadership Meetings as scheduled Collaborate efficiently with everyone on the Leadership Team Communicate effectively on Slack Treat the restaurant as your own Specific focus area will be identified within 90 days and may include:
Food Safety Food Quality Throughput Maintenance & Cleanliness Inventory Training Catering Chick-fil-A, Inc.
is a family owned and privately held restaurant company founded in 1967 by S.
Truett Cathy.
Devoted to serving the local communities in which its franchised restaurants operate, and known for its original chicken sandwich, Chick-fil-A serves freshly prepared food in more than 2,300 restaurants in 47 states and Washington, D.
C.
Pay:
$62000 / year
Benefits:
Flexible schedule Health insurance Dental insurance Vision insurance Employee discount Paid training Job Type:
fulltime Schedule:
8 hour shift Weekend availability Monday to Friday On call 10 hour shift 12 hour shift Holidays Day shift Night shift Education:
High school degree Work location:
On-site.
Estimated Salary: $20 to $28 per hour based on qualifications.
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