Director- Back Of House

Chick-fil-A•Omaha, NE

44d

About The Position

Are you passionate about delivering world-class food in a clean and safe environment? Do you thrive on assembling and leading large teams to success? Join Chick-fil-A at 156th & Maple as a Back of House Director and be part of an organization that values personal and professional growth, community service, and genuine hospitality. You will work closely with the Owner/Operator and Leadership Team to develop processes for food cost management, providing world-class food, inventory management, catering orders, and labor scheduling. This is an operationally focused role with roughly 90% of your time in restaurant operations and 10% working on business strategy. Hours of availability would be Monday-Saturday, with 40-45 hours worked per week, open availability and one day off in addition to being off on Sunday.

Requirements

Previous kitchen experience in an Operational and Leadership Role
Track record of business results
Experience managing food costs
Optimistic in adversity
Ability to work 40 hours a week with complete open availability
Anticipated 5 to 10 overtime hours available weekly
Flexibility with role responsibilities as the business grows

Nice To Haves

Bilingual preferred but not necessary

Responsibilities

Hold Shift Leaders and Team Members accountable to quality and operational standards in order to meet customer experience and profitability goals.
Conduct regular meeting cadence with direct reports and represent team during Director meetings and one-ones with the Operator
Build a high-performance team and develop them with coaching, training, accountability and leading by example
Perform performance evaluations and hold team to handbook requirements
Food Cost Gaps; ensure food cost for the month stays on target by controlling waste in the kitchen, by following Lean Systems, overproduction is not occurring, food/paper is not being wasted, and waste is being tracked
Truck orders are placed daily and inventory is arriving "just in time"
Strategically schedule back of house staff to maximize order accuracy, food quality, and profitability
Open and/or close, lead shifts, key holder
Create and continuously enhance back of house systems: lean systems, equipment maintenance, opening and closing procedures, cleaning programs, etc.
Responsibility for quality and safety checks: SAFE Daily Critical and ERQA (Training Provided)
Lead back of house team in food safety procedures in preparation for scheduled and unscheduled health assessments
Create a culture of food safety with a relentless pursuit of providing quality food, quickly and accurately