Just a friendly reminder... If you or anyone you know may be interested in a position within our restaurant, we are looking for an upcoming Kitchen Director! A description of the responsibilities and details that possible candidates must have are listed below. We will be scheduling interviews for this position this Friday, August 23rd from 9:30AM-10:30AM. Please turn in your resume along with an application by 6:00PM, tomorrow, Thursday, August 22nd. Interested candidates MUST have prior leadership experience and qualifications. Thank you!!!! Role Title: Kitchen Director Role Summary: Ambassador, leader and critical component in ensuring that policies, procedures and vision are a reality. Duties & Responsibilities: • Develop leaders in such a way that they are operating as a motivated, high performance team that embodies the vision of the business. This should be highly intentional and happening each and every day through goal-setting and regular performance feedback. • Work with the Front Counter Director to eliminate labor at every opportunity in real-time. • Follow all Chick-fil-A standards and procedures. Ensure and coach Team Members/Leaders to consistently follow all Chick-fil-A processes and procedures. • Work with Training Director to ensure all kitchen employees are trained properly. • Understand the federal and local health code regulations. • Protect the customer experience by ensuring packaging, food presentation and quality is top level. • Train team to present food to guests with neatness and attractiveness. • Ensure Managers and Team Leaders are performing discipline for actions that do not meet Chick-fil-A standards as well as violations of the Team Member Handbook. • Use RQA, ROE and CEM findings to ensure consistency and quality of products. Address areas of improvement immediately. • Ensure kitchen is always clean and organized – Back Stage Tour ready. • Ensure all system and processes are in effect – LEAN, Cleanliness, Waste, Chicken Tracking • Oversee all kitchen repairs and maintenance needs • Coaching the behaviors of all Team Leaders and Team Members who work in the Kitchen. Those behaviors include: o Hustle that creates surprisingly fast Speed of Service o Attention to detail that ensures preparation and production procedures are followed o Execution of systems that ensure a refreshingly clean environment o Maintaining a work environment that ensures and promotes food safety o Vigilant attention to the organization and appearance of the kitchen • Inventory management o End-of-Month counts and input o Maintaining accurate transfer logs o Effective & efficient ordering Skills: • Passion for developing people and possess strong leadership skills. • Strategic thinker, Goal-oriented, Tech-savvy • Great communicator both in handling difficult situations and a diverse team. • Understand the fundamentals of every position on the team. • Mature and dependable • Outgoing/friendly/patient • Leader (track record of achievement); Desire for ongoing training/education • Ability to work in a team environment • Results-oriented • Detailed & keenly observant • Passion for procedural discipline • Ability to make decisions quickly • Ability to motivate others • Proven history of consistently performing at a high level • 2nd Mile Service is second nature • Unquestionable integrity and represents Chick-fil-A well • Anticipates problems before they happen • Work a minimum of forty hours per week in the restaurant • Allocate at least two hours per week to planning • Focus on systematically and effectively communicating all Kitchen related goals and success factors to Team Members • Combine critical thinking and practical leadership to create a culture of innovation • Effectively coach and give direction • Align hiring, training, and evaluation practices with the Vision • Enthusiastically and passionately lead the Kitchen team Success Measurements We will know the Kitchen Director is successful upon attaining the following: • CEM scores (to be measured in 30-day and 90-day increments): o Order Accuracy > 99% o Speed of Service > 75% o Taste > 80 % o Temperature > 80 % • Food Cost Gap < .25% or lower • ROE scores (to be measured Quarterly and on 12-month rolling basis): o Product > 93% o Production Environment > 85% • Speed of Service > 2:30 • Labor > 19%
Posted on: Thu, 22 Aug 2013 01:42:27 +0000
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