Chick-fil-A Culinary Leadership:

Pay Rate:

$19

• 22/hour (depending on experience, availability, and education) Overtime pay x1.

5 The Culinary Leadership is a leader in the Restaurant dedicated to executing a level of excellence across all 5 critical success factors in the back of house. Vision Embody our Vision & Values Set team goals, share the score visually and celebrate the wins People Assist in hiring process of new BOH Team Members 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. Create a LEAN culture and mindset and encourage 2 second improvements to be shared Hold BOH 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 team on an ongoing basis Schedule 30, 60 and 90 day feedback sessions with New Hires

• include the Training Director in the meetings, initiate performance plans for low performers, terminate those that don't correct after guidance or if not following policies.

Hold weekly one on ones with AM and PM BOH Captains/Team Leaders, meet one on one with Operations Coach weekly, HR/Training bimonthly Schedule bi-weekly BOH leadership meetings Quality and Customer Experience Protect the customer experience by ensuring packaging, food presentation and quality meets or exceeds Chick-fil-A standards Execute Lean Chicken Entrée at all times and Lean Chicken Thawing Train team on what "LEAN Chicken Entrée" is and how the forecasting system works Ensure Safe Daily Critical is completed Use RQA, ROE and CEM findings to ensure consistency and quality of products. Address areas of improvement immediately. Work with Training Director/Coordinator to address problems and create an action list. Maintain a Culture of Food Safety

• Goal Food Safety Score of 1-2 Ensure Jolt is being completed daily
• for daily tasks and day of the week tasks, add weekly and monthly cleaning tasks list. Maintain a clean and organized environment Ensure Inventory is lean and organized properly Maintain Travel Path for inventory and ordering Execute training and roll-out of new products Assess current systems and implement ideas for improvement
• innovation, planning and execution of systems that will make impact even if you are not there
• add accountability to those systems for tracking.

Sales and Brand Growth Ensure speed and quality of food to retain customers Work with Catering Manager on execution of catering orders and systems Assist with outside events as needed Financial Return Own Food Cost results, minimize waste and manage Shared Table Program for all waste, create a culture of stewardship surrounding our food. Labor Scheduling

• own labor percentage and productivity. Train Managers on Labor Scheduling procedures, how to increase productivity, put "aces in their places", appropriate ways to manage labor and how to maximize productivity and production throughput during peak times. Equipment Repair and Maintenance
• Utilize Facilities page on @CFA
• Ensure Maintenance Calendar is completed, become familiar with Responsibility Matrix, Process for damaged equipment, ensure proper boil out schedule and Henny maintenance.

Take part in leading and helping with BOH training days and mentoring other leaders to do them while training systems are being created and strengthened, help with inventory count monthly or oversee and mentor leader in that area Chicken Tracking System

• freezer, thaw, waste; initiate shared table program for waste. Inventory Place MBM truck orders or oversee them, work with team for efficient truck deliveries, ensure proper build to's, keep LEAN inventory on hand to encourage scarcity mindset, coach others on proper ordering 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 Success Measurements Achieving a Positive Food Cost Gap of less than 0.

5% as a short-term goal, with a target under 1.0. Maintaining Labor Productivity exceeding $85 and a percentage below 17%, striving to rank in the top 10%. Reaching ROE scores exceeding 90%. Attaining CEM scores measured at 30-day and 90-day intervals that place us at or above the top 20% within our chain. Receiving perfect Health Department Scores.

Job Type:

Full-time Pay:

$19.00

• $22.

00 per hour

Benefits:

401(k) matching Dental insurance Employee discount Flexible schedule Health insurance Paid time off Paid training Referral program Vision insurance

Shift:

10 hour shift 8 hour shift Day shift Evening shift

Education:

Associate (Required)

Experience:

Kitchen Leadership:

2 years (Required)

Work Location:

In person