Back of House Director

The Back of House Director leads kitchen operations, food safety, food quality, and financial stewardship at Chick-fil-A Oregon. This role develops Managers and Shift Leaders, strengthens kitchen systems, and takes ownership of department performance across all stations and dayparts.

This leader combines hands-on leadership with planning and accountability to deliver fresh, safe, accurate, and timely food. You will build a capable leadership team, improve production flow, and work closely with the Front of House Director to serve our guests well.

The Back of House Director sets department priorities with the Operator, develops BOH Managers, and holds leaders accountable for food safety, quality, people, and financial results. Managers and Shift Leaders carry out daily plans with the Director’s coaching and support.

• Minimum Full-Time Availability: 32+ hours a week
• Be available to lead at least 2 closing shifts per week (start at 4pm), with one of those closes being either Friday or Saturday
• Ability to lift 50 pounds
• Ability to be on your feet for extended periods of time
• Willingness to become Serv Safe certified within 30 days of employment.

Exact rate depends on availability and experience.

Reports to:

Operator.

To glorify and honor God by being Oregon’s most caring organization, where guests feel at home, team members flourish into leaders, and our community grows stronger.

Servant Leadership – We lead by example and put others first.

Integrity - We do what is right, even when no one is watching.

Dignity and Respect - We treat every person with dignity, kindness, and respect.

Weembrace feedback, overcome challenges and take ownership.

We put the guest at the center of every decision and create experiences defined by warmth, kindness, and genuine care. Our hospitality extends beyond the four walls of the restaurant, and every Team Member is empowered to deliver Second Mile Service that makes each guest feel valued and welcome.

We honor the Chick-fil-A legacy through disciplined stewardship of our restaurant, our standards, and our responsibilities. We carry that legacy forward by creating a safe, clean, and well-maintained environment where every detail reflects our commitment to excellence.

We take pride in serving every guest with our very best. Through intentional preparation, teamwork, and attention to detail, we serve food that is fresh, accurate, timely, and worthy of the trust our guests place in us.

• Own and improve BOH operations, maintain and develop food safety processes, strategy, and systems, including opening, closing, food preparation, and production flow.
• Lead, coach, and develop BOH Managers, Shift Leaders, and Team Members; delegate responsibilities and hold leaders accountable.
• Oversee staffing, scheduling, and team positioning across all dayparts; manage labor productivity and overtime.
• Oversee product and produce ordering, receiving, inventory counts, rotation, and storage to maintain appropriate stock levels.
• Review food and paper costs, waste, yield, and inventory results; implement improvements against department goals.
• Ensure food safety, preparation, holding, temperature monitoring, sanitation, and product rotation standards are consistently followed.
• Plan production and coordinate with FOH and catering leadership to support timely and accurate orders.
• Ensure kitchen equipment is clean and operational; coordinate preventive maintenance and promptly address repair needs.
• Partner with restaurant leadership on hiring, onboarding,…