At Chick-fil-A, the Kitchen Director Role is more than just a job, it's an opportunity. In addition to working directly for an independent Operator, team members gain life experience that goes far beyond just serving a great product in a friendly environment. Chick-fil-A is a great opportunity for people of all ages and backgrounds. Please consider visiting the Hot Springs Chick-fil-A restaurant if you'd like to learn more about joining our Leadership Team.
Work in a Chick-fil-A restaurant
A job at Chick-fil-A is more than just a job. It's a stepping-stone to a successful future in the world of business. Here are some of the great benefits of working at Chick-fil-A.
Flexible Hours
You probably have commitments to your family, friends, school or sports teams. We will try to arrange your work schedule around them.
Closed Sunday’s
All Chick-fil-A restaurants are closed on Sundays so you can have a day off to spend with family and friends.
Work Directly With A Chick-fil-A Operator
The Operator is an independent business person, responsible for the operation of the restaurant, who invests time in his or her employees, teaching them important business skills for the future.
Competitive Pay
Along with a competitive paycheck, you will work in a nurturing environment where you will learn valuable business and people skills.
It's a Great Place to Work
At Chick-fil-A, our Operators consider their team members to be more than just employees, they are a highly valued part of each Chick-fil-A restaurant. Our high retention rate is proof that team members really enjoy working at Chick-fil-A.

Description:
Job Purpose:
Prepares meals by providing food preparation expertise; promoting and providing quality food services; managing kitchen staff.

Duties:
* Accomplishes kitchen human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining kitchen employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

* Achieves kitchen operational objectives by contributing information and analysis to culinary plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; training kitchen workers to expand their skills; developing career ladder growth opportunities to reduce turnover; identifying and resolving problems; completing audits; determining system improvements; implementing change.

* Meets kitchen financial objectives by estimating requirements; contributing information to the annual food and beverage budget; scheduling expenditures; analyzing budget variances; recommending corrective actions; evaluating time-saving production techniques.

* Implements recipes and portion specifications by reviewing product specifications; evaluating ease of menu production; applying established procedures and techniques.

* Controls food preparation by consulting with leadership team, kitchen team leaders and kitchen team members; overseeing portion size; evaluating and improving productivity; providing food preparation personal expertise; monitoring presentations.

* Improves menu quality and consistency by analyzing food production records and menu expenses; standardizing production recipes; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.

* Prepares kitchen operations and production reports by collecting, analyzing, and summarizing food ingredient, food production, and customer data and trends.

* Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.

* Maintains food ingredients, food preparation, and general supplies by purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.

* Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; making recommendations of equipment purchases.

* Accomplishes kitchen operations goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Skills/Qualifications:
Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Food Sanitation, Safety Management, Leadership, Emphasizing Excellence, Management Proficiency, People Management, Quality Focus