Restaurant Process Engineer

SLIM CHICKENS•Fayetteville, AR

31d

About The Position

The Restaurant Process Engineer will optimize kitchen operations through strategic equipment layout redesign and workflow analysis. This role supports the organization's labor optimization initiatives by maximizing operational efficiency through equipment deployment and spatial organization, while preparing infrastructure for scalable growth without disrupting core business operations. Slim Chickens systems principles and objectives: Demonstrates a deep understanding of Slim Chickens’ operating systems—including food quality, safety, security, facilities, equipment standards, and company policies—and applies these systems to design, evaluate, and continuously improve restaurant layouts and workflows. Serves as a steward of operational excellence by ensuring solutions are scalable, standardized, data-driven, and aligned with Slim Chickens’ brand standards and growth objectives. Performs other duties as necessary in support of business objectives: This position description outlines the primary responsibilities of the Restaurant Process Engineer but is not intended to be an exhaustive list of all duties. The role requires the ability to apply engineering judgment, creativity, and continuous improvement principles to evolving operational challenges in support of Slim Chickens’ business objectives.

Requirements

Technical Skills Proficiency in CAD software (AutoCAD, REVIT, or similar) for layout design
Strong analytical skills with ability to collect, analyze, and interpret operational data
Knowledge of commercial kitchen equipment and food safety requirements
Understanding of ergonomics and workplace design principles
Familiarity with time-motion studies and process mapping techniques
Core Competencies Systems thinking with ability to see how changes impact interconnected processes
Strong project management skills with ability to prioritize multiple initiatives
Excellent problem-solving abilities and creative thinking
Detail-oriented with focus on accuracy and precision
Ability to work collaboratively with operations, culinary, and facilities teams
Strong communication skills for presenting findings and recommendations to leadership
Education & Experience Bachelor's degree in Industrial Engineering, Operations Management, Food Science, or related field
3-5 years of experience in restaurant operations, kitchen design, or process engineering
Demonstrated experience with workflow optimization and lean methodologies

Nice To Haves

Experience in QSR or fast-casual restaurant environments preferred

Responsibilities

Layout & Workflow Optimization Analyze current back-of-house equipment layouts and workflows across all locations
Conduct time-motion studies and process mapping to identify bottlenecks and inefficiencies
Develop spaghetti diagrams and flow analyses to visualize traffic patterns and crossover points
Redesign equipment placement to reduce steps, improve ergonomics, and enhance workstation adjacencies
Optimize spatial utilization to maximize output within existing footprint constraints
Operational Analysis Measure and document assembly times, throughput rates, and speed of service metrics
Conduct product temperature studies and quality assessments throughout production process
Identify opportunities to consolidate, eliminate redundancy, or reorganize equipment
Map prep processes and identify opportunities for improved efficiency
Analyze product mix (PMIX) data and sales patterns to inform layout decisions
Labor Optimization Support Collaborate with operations leadership to align equipment layout with staffing deployment strategies
Design workstations that minimize labor requirements during peak and off-peak periods
Reduce unnecessary movement and steps to improve labor productivity
Create equipment configurations that enable efficient single-operator workflows where appropriate
Support standardization of processes to reduce training time and complexity
Scaling & Growth Preparation Design modular, flexible layouts that accommodate future menu development without major disruption
Create standardized equipment configurations that can be replicated across locations
Build infrastructure that supports growth while maintaining operational consistency
Develop flex spaces within layouts for testing new products or limited-time offerings
Plan equipment placement with consideration for future volume increases
Documentation & Standards Create detailed floor plans, elevation drawings, and equipment specifications
Develop standard operating procedures for optimized workflows
Document workstation planograms and mise en place organization
Produce implementation guides for layout changes in existing locations