Team Member

Chick-fil-A Golf Mill Team Member Job Description

At Chick-fil-A Golf Mill, team members are an essential part of delivering an exceptional restaurant experience. Team members serve guests, prepare high-quality food, maintain a clean and safe environment, support their coworkers, and help the restaurant operate efficiently. Team members may work in the front-of-house, back-of-house, or both areas of the restaurant depending on their training, availability, experience, and restaurant needs. Every team member is expected to demonstrate a positive attitude, strong work ethic, urgency, teamwork, personal responsibility, and genuine care for others. This is more than a restaurant position. It is an opportunity to develop valuable skills in customer service, communication, food safety, teamwork, problem-solving, time management, and leadership.

People First, Community Always

At Chick-fil-A Golf Mill, we believe that people should be treated with care, dignity, and respect. Team members are expected to support this vision by:

• Serving guests with genuine hospitality.
• Treating coworkers respectfully.
• Supporting the needs of the team.
• Taking pride in the restaurant.
• Representing Chick-fil-A Golf Mill positively in the community.
• Making decisions that support our guests, our team, and the business.

All team members are expected to:

• Arrive on time, in the correct uniform, and prepared to work.
• Follow all Chick-fil-A Golf Mill policies, procedures, and standards.
• Maintain a positive, professional, and respectful attitude.
• Work with urgency while maintaining safety, accuracy, and quality.
• Follow instructions provided by trainers, team leaders, managers, directors, and the owner/operator.
• Communicate clearly and respectfully with guests and coworkers.
• Ask questions when instructions or expectations are unclear.
• Remain productive throughout the scheduled shift.
• Complete assigned opening, operating, cleaning, stocking, and closing responsibilities.
• Support teammates when additional assistance is needed.
• Accept coaching and apply feedback.
• Help maintain a welcoming, clean, organized, and safe restaurant.
• Protect restaurant property, equipment, funds, products, and confidential information.
• Perform other duties as assigned based on restaurant needs.

Front-of-house team members are responsible for providing guests with friendly, attentive, accurate, and efficient service. Front-of-house responsibilities may include:

• Greeting guests promptly and warmly.
• Taking guest orders accurately.
• Entering orders correctly into the point-of-sale system.
• Processing cash, credit card, mobile, gift card, and other approved payments.
• Following all cash-handling and register procedures.
• Reading orders back or confirming details when necessary.
• Preparing and serving beverages, desserts, sauces, condiments, and other items.
• Assembling and bagging orders accurately.
• Confirming that all food, beverages, sauces, utensils, and requested items are included.
• Serving guests in the dining room, drive-thru, carryout, curbside, mobile-order, and delivery areas.
• Delivering orders to guests with professionalism and care.
• Maintaining dining room cleanliness.
• Cleaning and restocking beverage stations, condiment areas, counters, and service areas.
• Cleaning tables, chairs, trays, floors, windows, doors, and high-touch surfaces.
• Monitoring and cleaning restrooms.
• Emptying trash and replacing liners.
• Maintaining the parking lot, sidewalks, drive-thru area, and restaurant exterior.
• Restocking cups, lids, straws, napkins, sauces, bags, utensils, and other supplies.
• Assisting guests with questions or concerns.
• Contacting a leader when a guest concern cannot be resolved appropriately.
• Thanking guests and inviting them to return.
• Supporting catering, delivery, community events, and off-site sales activities when assigned.

Front-of-house team members may be assigned to work outside in the drive-thru or other exterior areas. Outdoor responsibilities may include:

• Taking orders using mobile point-of-sale equipment.
• Processing guest payments.
• Directing traffic safely.
• Delivering completed orders to vehicles.
• Communicating clearly with indoor team members and restaurant leaders.
• Working with urgency to maintain an efficient drive-thru.
• Maintaining a positive and professional attitude in varying weather conditions.
• Following all outdoor safety procedures.
• Wearing restaurant-provided weather gear when required and available.
• Monitoring vehicles, pedestrians, and surrounding traffic.
• Reporting unsafe conditions immediately.

Back-of-house team members are responsible for preparing safe, fresh, accurate, and high-quality food according to Chick-fil-A standards. Back-of-house responsibilities may include:

• Preparing menu items according to approved recipes and procedures.
• Reading kitchen screens and order tickets accurately.
• Following special instructions and order modifications.
• Using required weights, measurements, scoops, timers, and portion-control tools.
• Preparing chicken products according to approved procedures.
• Breading, cooking, grilling, assembling, and packaging products.
• Preparing fries, sandwiches, nuggets, strips, salads, breakfast products, sides, desserts, and other menu items.
• Monitoring product quality, temperature, freshness, appearance, and holding times.
• Communicating product needs clearly and early.
• Keeping stations stocked with food, packaging, utensils, and supplies.
• Maintaining an organized and efficient workstation.
• Supporting kitchen production during high-volume periods.
• Preventing cross-contamination.
• Properly handling raw and cooked products.
• Maintaining clean and sanitized food-contact surfaces.
• Completing food safety and temperature documentation when assigned.
• Washing, rinsing, sanitizing, air-drying, and storing dishes and utensils correctly.
• Cleaning kitchen equipment, floors, drains, walls, shelves, storage areas, and workstations.
• Organizing walk-in coolers, freezers, dry storage, and other storage areas.
• Following first-in, first-out product-rotation procedures.
• Labeling, dating, rotating, and storing food correctly.
• Recording waste accurately when assigned.
• Assisting with unloading and organizing restaurant deliveries.
• Supporting catering preparation and large-order production.
• Reporting food quality, equipment, supply, or safety concerns to a leader immediately.

Food safety is a responsibility shared by every team member. All team members must:

• Wash their hands at required times and according to proper procedures.
• Wear gloves when required.
• Change gloves whenever they become contaminated or when changing tasks.
• Follow proper raw-product handling procedures.
• Prevent contact between raw and ready-to-eat products.
• Follow temperature, holding-time, cooling, labeling, and storage requirements.
• Use clean and sanitized equipment and utensils.
• Follow allergen-awareness and special-order procedures.
• Keep food protected from contamination.
• Follow proper chemical-use and storage procedures.
• Keep chemicals away from food and food-contact items.
• Report illness symptoms according to restaurant policy.
• Immediately report food safety concerns to a leader.
• Never serve food that appears unsafe, contaminated, expired, undercooked, overheld, or below quality standards.
• Complete required food safety training.

Every team member contributes to the guest experience, whether working in the front-of-house or back-of-house. Team members are expected to:

• Treat every guest with care and respect.
• Use polite, professional, and welcoming language