Kitchen Director

Kitchen Director

Vision:
Serving quality food quickly and safely within appropriate portion parameters to communicate CARE for our guests

Expectations:

* Be able to complete truck order and ensure it's entered accurately and timely

* Check QIC Report and follow up on credit requests

* Monitor prep for next shift as needed with product pulls, brownie, mac & cheese, breakfast, chicken, gluten free buns, etc

* Confirm bread is ordered by 12 pm- standing order needs to change for catering/busy days

* Conduct monthly inventory; at times daily or weekly counts may be necessary to target food cost gap

* Stay updated on CEM Scores and implement tasks/systems to reach goal

* Schedule kitchen staff using Hot Schedules Software and submit to Director of Ops by Wednesday at 11AM for review

* Ensure hand wash stations are stocked at all times and only used for hands

* Ability to create/revise set up of team member positions given those scheduled

* Develop and Coach Team Leaders for kitchen

* Accountability and consistency

* Meet with Team Leaders for Kitchen Focus to get updates on responsibilities and assess progress on personal development plan

* Provide opportunities to grow

* Ensure operations are smooth and we are stocked before or after peak periods

* Insist on completion of non-negotiables such as truck order, manager walkthroughs, daily operational checklists on One Click, deep cleans, maintenance program and monitor shift set ups

* Provide feedback with HR for annual reviews

* Ensure time is allotted for completion of Pathways with team member

* Ensure adherence to minor labor laws

* Use checklists for open, transition, mid-day and close to evaluate team members before they end a shift;team members check out before they walk out

* Check products for labels and expiration dates especially in walk in

* Monitor to prevent Cross-contamination

* Guide Team Leaders to assign breaks when warranted with timing and business success in mind

* Insist all food goes through POS and be alert for food theft

* Review transfers and waste entered into Inform

* Utilize LEAN kitchen model to promote quality and reduce waste

* Produce product build to information for team in kitchen; update chicken allocation for thawing monthly

* Encourage team to reach goals by providing resources and opportunities

* Create and reward sense of urgency to deliver surprisingly fast food

* Encourage and reward instances of our values demonstrated

* Ensure timers are being used all day, every day (AHA system)

* Check positioning of monitors in thaw cabinet for accurate placement

* Reinforce using IPADs for guide on how much product to make, but remember to cook less more often

* Monitor/manage food and labor costs to maximize profitability

* Make sure SAFE and ERQA are done daily;
Action plan to correct findings

* Review/oversee catering for the week and game-plan with Marketing/Ordering/Staffing personnel to acquire necessary supplies/resources

* Monitor restaurant behaviors/environment for safety (heavy items, floors, PPE, etc)

* Make sure floors are clear of any objects or spills

* Check floor mats-remove if edges are curled or mat is worn

* Team members should be wearing non-slip shoes

* Team members should use cut resistant gloves and place sharp objects safely at dish area

* Sugar, BIBs, coater and other heavy items should be stored at waist level

* Check Ansul Caps

* Check CO2 level and condition of equipment

* Make sure all beverages in kitchen have a closed lid with a straw and that team follows policy around eat/drink/smoke expectations

* Be able to complete/submit reports for guest team injuries that occur during your shift

* Participate in Steritech and ROE visits as they occur; action plan to correct findings to better business performance

* Walk with Health Inspector should they arrive at our site on your shift

* Assign Deep Cleans when possible so they are completed entirely on a weekly basis

* Act as a quality assurance monitor at all times with regard to products and accuracy

* Know Chick-fil-A procedures

* Support on training for rollouts or procedural changes

* As part of being an example, I understand that I should be fully aware of all policies as outlined in our Team Member Handbook

* Enforce policies via consistent and timely write up process

* Submit weekly progress report to Operator

Qualifications:

* Commit to minimum 40 hours a week/2 weekends a month and available for day and night to know/coach your full team

* Obtain Servsafe Certificate to evidence knowledge of food-borne illness, temperatures, hold times, and hand-washing, etc

* I will have 100% attendance to all manager meetings to maintain my position

* I know that if any write ups proceed beyond the status of verbal, I will be removed from my leadership position

* Candidate must demonstrate our values and be guided by store vision

* Skills needed: communication, training, coaching, creative thinking, critical thinking, feedback model, integrity, competency and trust, respect amongst complete team

Success Measurements:

* Taste…