Kitchen Supervisor

Kitchen Supervisor

The Kitchen Supervisor is responsible for maintaining an environment of safety and operational excellence by ensuring the smooth running of day-to-day operations within the Kitchen of Chick-fil-A Lionville. This position is critical to the strategic growth of the restaurant by leading and encouraging Kitchen team members toward excellence and higher efficiency in order to develop trust with guests through meeting quality requirements all day, every day. The Kitchen Supervisor exemplifies the Core Values of Chick-fil-A Lionville and lives out our Vision and Values daily in their role.

Responsibilities

Effectively lead the BOH Operations for opening and/or closing in coordination with the Kitchen Director and Director of Operations.

Effectively lead the Team towards exhibiting the Winning Hearts Everyday strategies and by providing 2nd mile service to guests.

Ensure the effective usage of relevant checklists for opening, morning transition, afternoon transition, and closing procedures, weekly cleaning tasks, and labeling.

Consistently address food safety and OSAT performance by ensuring the thorough completion of the SAFE Daily Critical and the daily completion of the eRQA.

Ensure compliance with all applicable policies and procedures during shifts to contribute to a culture of food safety and operational excellence;

Ensure operational excellence and appropriate labor management through implementation of weekly schedule and positioning charts;

Hold BOH team members accountable to all policy standards (i.e. timeliness, hygiene and grooming, cell phones, health, etc.)

Assist with the training and development of all BOH team members at the direction of the restaurant Director team;

Assist Training Director in identifying and addressing ongoing training opportunities;

Support Kitchen Director in ensuring a culture of food safety in the BOH by reviewing EcoSure findings, addressing preventative maintenance related to food safety, and resolving any issues/risks that arise in day-to-day operations;

Assist the Facilities / Inventory Director to ensure BOH inventory is stocked and organized properly;

Participate and contribute in all scheduled Leadership meetings;

Maintain a positive attitude, setting the tone and culture for the back of house, while driving operational changes and performance.

Schedule Expectations

24+ hours per week, minimum of 4 shifts per week;

Availability to support a minimum of 3 opening shifts or 3 closing shifts per week;

Must be available to work Saturdays

Requirements

Demonstrate expert knowledge and execution of all job-specific policies, procedures, and quality standards;

Clear understanding of all CEM and Food Safety goals;

Demonstrate the ability to lead, coach and encourage others;

Commitment to ensuring security of all back of house resources;

Demonstrate knowledge and proper execution of all back of house Safety and Security procedures;

Minimum commitment of 4 shifts per week;

English fluency required, Spanish preferred;

Demonstrated embodiment of the restaurant vision and values.

Benefits

Pay starting at $21/hour

Flexible schedule

Meal benefits

401K matching plan

Paid time off beginning at 2 weeks annually, prorated for hours worked

$550+/month contribution to medical, dental & vision insurance

Scholarship opportunities