Back of House Director

Back of House Kitchen Director

As a core member of the restaurant leadership team, the Back of House Kitchen Director is responsible for leading all kitchen operations while ensuring excellence in food quality, food safety, team development, and operational efficiency. This leader oversees every aspect of the Back of House, including food preparation, inventory management, equipment maintenance, labor productivity, and kitchen staffing. The Kitchen Director partners closely with the Executive Director Team to build systems that produce consistent results while developing a high-performing kitchen leadership team. Qualified applicants have 5+ years of leadership experience and flexible availability during restaurant business hours. (Bi-lingual preferred).
Responsibilities

Fully owns all Back of House processes, results, staffing, and operational execution
Partners with the Executive Director Team to develop and improve kitchen systems, procedures, and operational strategy
Recruits, develops, and coaches a strong Team Leader and Supervisor team within the Back of House
Leads the kitchen team to achieve excellence in food quality, speed of service, food safety, cleanliness, and labor efficiency
Ensures proper management, execution, and documentation of all Back of House systems, food safety procedures, and operational standards
Champions Chick-fil-A brand standards for food quality, recipe adherence, food safety, and operational consistency
Oversees inventory management, ordering, product rotation, waste reduction, and food cost control
Maintains all kitchen equipment and coordinates preventative maintenance and repairs as needed
Creates efficient kitchen workflows that maximize productivity and throughput during all business volumes
Allocates daily, weekly, and monthly cleaning, maintenance, and deep-cleaning responsibilities
Analyzes and improves key business results including Food Cost, Labor Cost, Productivity, Waste, and Net Profit
Ensures the restaurant is prepared for all third-party audits including Health Department, Deloitte, EcoSure, and Chick-fil-A operational evaluations
Anticipates operational challenges and develops long-term solutions to improve kitchen efficiency and capacity
Collaborates with Front of House leadership to ensure seamless communication and exceptional guest experiences
Supports fellow Directors with leadership coverage and operational support as needed
Attends weekly Director meetings
Participates in all leadership development and team-building events
Performs all other duties as assigned
Required Competencies

Thinks strategically and casts vision:

Creates long-term operational strategies that improve kitchen performance while aligning with restaurant goals
Communicates effectively:

Clearly communicates expectations, provides coaching, and leads difficult conversations with professionalism and care
Time management:

Demonstrates strong organization, prioritization, and the ability to manage multiple operational demands
Adapts and innovates:

Responds quickly to changing business needs while continuously improving kitchen systems and processes
Growth oriented:

Seeks opportunities to improve operational excellence, develop people, and drive business results
Intentional leadership:

Leads with humility, accountability, and servant leadership while developing others in a God-honoring way
Organizational builder:

Creates sustainable systems, develops leaders, and builds a culture of ownership within the kitchen
Culture guardian:

Models the restaurant's Core Values, exemplifies the Vision, and lives out the Chick-fil-A Corporate Purpose
Faithful steward:

Maximizes resources, develops people, and responsibly manages the restaurant's inventory, equipment, and financial resources
Development

Create and follow a personal leadership development plan
Develop and execute quarterly Back of House growth plans
Meet regularly with the Executive Director to review operational performance, identify opportunities, and solve challenges
Maintain current ServSafe Certification
Invest intentionally in the leadership development of the Back of House team
Build and strengthen the Team Leader and Supervisor pipeline
Collaborate with the Training Director and Leadership Development Director to ensure consistent training, onboarding, and growth of all kitchen team members
Key Performance Indicators

Food Safety Score
Food Quality & Accuracy
Food Cost
Labor Cost
Kitchen Productivity
Waste Reduction
Speed of Service
Third-Party Audit Scores
Sales Growth
Net Profit
Requirements

Employment Type
Full-time
Hours
45+ hours per week
Flexible availability required
Work Schedule
Monday to Friday
Weekend availability required
8-hour shifts
10-hour shifts
Benefits
Health insurance
Dental insurance
Vision insurance
Paid time off
401(k)
401(k) matching
Employee discount
Paid training