Kitchen Team Leader

Kitchen/Back-of-House Team Leader Job Description

At Chick-fil-A Golf Mill, the Kitchen/Back-of-House Team Leader is responsible for helping lead safe, efficient, accurate, and high-quality kitchen operations during an assigned shift. This leader supports restaurant management by directing Back-of-House Team Members, maintaining food safety and product-quality standards, overseeing production and station execution, managing workflow, and ensuring that every guest receives fresh, properly prepared food in a timely manner.

The Kitchen Team Leader must be capable of leading with urgency while maintaining accuracy, cleanliness, safety, organization, and respect for the team. This individual is expected to anticipate operational needs, respond effectively to changing business volume, develop Team Members, and maintain strong communication between the kitchen and Front-of-House teams. Kitchen Team Leaders may be assigned to open or close the restaurant and must follow all established opening, closing, food safety, security, inventory, and equipment procedures.

People First, Community Always

At Chick-fil-A Golf Mill, leadership begins with caring for people while maintaining high standards. Kitchen Team Leaders are expected to create an environment where Team Members feel respected, supported, prepared, and accountable. The Kitchen Team Leader must balance operational excellence with team development, ensuring that the restaurant serves safe, fresh, accurate, and high-quality food while building capable future leaders.

• Assist restaurant management in overseeing all Back-of-House operations during an assigned shift.
• Provide clear station assignments, deployment plans, expectations, and production priorities to Kitchen Team Members.
• Conduct or participate in pre-shift meetings and communicate important goals, product information, safety reminders, and operational priorities.
• Maintain awareness of restaurant volume, staffing, product levels, equipment readiness, ticket times, and upcoming business needs.
• Adjust kitchen deployment and production levels based on sales volume and guest demand.
• Ensure Team Members are positioned according to their training, experience, and the needs of the restaurant.
• Manage breaks and shift transitions while maintaining appropriate station coverage.
• Maintain a calm, organized, and solutions-oriented leadership presence during high-volume periods.
• Lead with urgency without sacrificing food safety, quality, accuracy, cleanliness, or respect.
• Step into any Back-of-House position as necessary to support the operation.
• Open or close the kitchen when assigned and complete all required procedures and documentation.
• Communicate shift results, product concerns, staffing issues, equipment problems, and follow-up needs to restaurant management.

• Lead by example in attitude, work ethic, urgency, food safety, cleanliness, and professionalism.
• Provide clear instructions and confirm Team Members understand their responsibilities.
• Coach Team Members in real time on procedures, performance, and operational expectations.
• Give timely, specific, respectful, and constructive feedback.
• Recognize strong performance and encourage continued growth.
• Help train and develop Kitchen Team Members, Trainers, and emerging leaders.
• Verify that Team Members are properly trained before assigning them to work independently.
• Reinforce proper station procedures and correct performance gaps promptly.
• Encourage teamwork and communication across all kitchen stations.
• Help create an environment where Team Members feel comfortable asking questions and seeking assistance.
• Maintain professional relationships and treat every Team Member with dignity and respect.
• Address performance concerns without embarrassing or correcting Team Members in front of guests or the broader team unless immediate intervention is required for safety.
• Communicate repeated performance issues, attendance concerns, misconduct, or policy violations to management.
• Support restaurant leadership decisions and help maintain a unified leadership team.
• Promote a positive, accountable, and productive kitchen culture.

• Treat food safety as the highest operational priority.
• Ensure all Team Members follow Chick-fil-A food safety standards and restaurant procedures.
• Monitor and reinforce proper handwashing and glove-use practices.
• Verify that raw and cooked products are handled correctly to prevent cross-contamination.
• Ensure raw chicken handling procedures are followed at all times.
• Confirm food-contact surfaces, utensils, equipment, and preparation areas are properly cleaned and sanitized.
• Monitor product temperatures, holding times, cooling procedures, storage practices, and expiration dates.
• Ensure required temperature checks and food safety logs are completed accurately and on time.
• Verify that products are properly labeled, dated, rotated, and stored.
• Enforce first-in, first-out product rotation…