Chick Fil A Lead - PNS Int'l Airport

OHM Concession Group•Pensacola, FL

1d•Onsite

About The Position

OHM Concessions Group owns, operates and manages Chick-Fil-A restaurants in airports across the United States. We pride ourselves on excellent customer service and a fun work environment. The Kitchen Lead is responsible for assisting the store manager in maintaining a positive environment, which provides fast, efficient, and friendly service ensuring a TOTAL QUALITY EXPERIENCE for both the customers and team members. Kitchen Leads are responsible for overseeing and managing all aspects of kitchen operations, including food preparation, staff management, inventory control, and ensuring food safety and quality standards are met.

Requirements

Oversee daily kitchen operations to ensure efficiency and food quality
Supervise and schedule kitchen staff, including cooks and dishwashers
Maintain food safety and sanitation standards in compliance with local regulations
Order and manage inventory of food, supplies, and equipment
Train and mentor kitchen employees on proper techniques and procedures
Monitor food preparation and presentation for consistency and quality
Control food costs and minimize waste through effective planning and portion control
Ensure kitchen equipment is maintained and functioning properly
Collaborate with front-of-house staff to ensure smooth service and communication
Address and resolve any issues related to kitchen operations or staff performance
Assist in menu planning, costing, and updates as needed
Track and report on kitchen performance metrics (e.g., food cost, labor cost, customer satisfaction)

Responsibilities

Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
Daily and nightly reports are being done on time and correctly.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
Responsible for ensuring consistent high quality food preparation and service.
Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
Must be ServSafe certified.
Will uphold all ServSafe guidelines.
Ensure positive guest service in all areas. Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
Ensure that proper security procedures are in place to protect employees, guests, and company assets.
Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly if a guest or employee is injured.
Manage shifts, which include daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
Investigate and resolve complaints concerning food quality and service.
Adhere to all airport/landlord’s policies and procedures.
Provide directions to employees regarding operational and procedural issues.
Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.
Conduct orientation, explain the OHM Philosophy, and training of new employees.
Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.