Kitchen Team Leader

A Kitchen Team Leader is one who consistently demonstrates our core values, embraces the Chick-fil-A culture and has a servant’s heart. They have a passion for people and serving others, have strong character, take initiative and work with a sense of urgency at all times. Our Team Leaders are responsible for supporting senior leadership in executing daily operations and keeping team members accountable for each component of Operational Excellence and our Recipe for Service. A Team Leader’s two main areas of focus are completing tasks so that the restaurant runs effectively, and coaching/developing team members. Team Leaders lead by example and set the tone that others will follow. Position Type Full-time and Part-time Our Benefits Include A fun work environment where you can positively influence others Flexible scheduling (and closed on Sundays) Learning first‑hand from an experienced Operator and Restaurant Leaders Intentional growth and development to help you reach your professional goals Scholarship opportunities Competitive pay Health, Dental, and Vision Insurance 401k Matching Employee Meal Discounts Kitchen Leader Responsibilities Kitchen Operations: Oversee the Kitchen (Heart of House) Operations during assigned shifts, including food preparation, cooking, and plating. Ensure compliance with Chick‑fil‑A's food quality and safety standards. Team Management: Supervise and coordinate the activities of kitchen staff, ensuring efficient workflow and adherence to established procedures. Provide training, coaching, and performance feedback to enhance team performance. Quality Control: Monitor food quality, presentation, and portioning to maintain high standards. Address any issues promptly and implement corrective actions as needed. Inventory Management: Assist in managing inventory levels, conducting inventory counts, and ensuring proper stock rotation. Notify the Heart of HouseManagerof any shortages or discrepancies. Food Safety and Sanitation: Ensure compliance with food safety and sanitation regulations. Monitor kitchen cleanliness, enforce proper food handling practices, and conduct regular equipment maintenance checks. Communication: Maintain open lines of communication with the Heart of HouseManager, Front of the House ShiftManager, and other team members. Effectively communicate any operational issues, challenges, or special requests. Problem Resolution: Address customer concerns or complaints related to the back of the house operations, seeking resolutions in a timely and professional manner. Collaborate with the management team to implement necessary improvements. Training and Development: Assist in training new kitchen staff on food preparation techniques, safety procedures, and quality standards. Foster a positive learning environment and provide ongoing support to enhance team members' skills. Team Collaboration: Collaborate with the Front of the House ShiftManagerand other shift leaders to ensure smooth coordination between the front and back of the house operations. Foster a culture of teamwork and mutual support. Operational Efficiency: Identify opportunities to streamline processes, improve productivity, and reduce waste. Implement and enforce operational procedures to maximize efficiency and deliver exceptional customer service. Opening and Closing Duties: Assist in the opening and closing procedures of the restaurant, including equipment setup and shutdown, cleaning tasks, and securing the premises. Flexibility: Be willing to work in a team member position when needed, assisting with food preparation, cooking, and other kitchen tasks as necessary. Requirements High school diploma or equivalent. Previous experience in a kitchen management or leadership role, preferably in the restaurant or hospitality industry. Strong knowledge of Kitchen operations, including food preparation, cooking techniques, and kitchen safety procedures. Proficiency in managing inventory, placing orders, and controlling costs. Excellent leadership and team‑building skills. Strong problem‑solving and decision‑making abilities. Knowledge of food safety and sanitation regulations. Ability to work flexible shifts, including mornings, evenings, weekends, and holidays, based on the needs of the restaurant. Proficient computer skills and familiarity with restaurant management systems. #J-18808-Ljbffr