The primary role of BOH Team Leader is to lead the kitchen team and ensure business results are achieved. This role will be under the supervision of the Franchise Owner/Operator & Directors.

Primary leadership responsibilities include:

• ensuring all TMs are following protocols and procedures related to food quality
• ensuring all TMs are following all food safety practices & coaching for accountability
• ensuring Customer Satisfaction scores meet minimum requirements
• making sure each team member feels like a valued part of the team
• making sure each team member is properly trained or corrected in response to a complaint
• ensuring kitchen team holds high standards of cleanliness
• ensuring inventory is always organized & rotated properly
• ensuring all daily & monthly checklists & reporting is performed
• opening and/or closing the store according to procedures
• working with other leaders to achieve kitchen goals on speed of production
• documenting disciplinary coaching or write-ups
• know and comply with all federal and state labor laws

A person in this role must:

• support & implement vision & values of the business
• lead & coach others to align them with the goals of the business
• be organized, plan ahead & able to manage calendars and time effectively
• be able to meet deadlines with tangible results and no reminders
• proactively send follow-up communication down the line
• tasks or action items are done without having to be asked
• be able to re-deploy labor resources when needed
• be able to read reports and understand data for continuous team training & improvement

Qualifications include:

• have a valid CA Food Handler card – ServSafe is preferred
• be able to work 5 days a week, available at least 40-45 hours/week (must include Saturdays) with flexibility – day or night (*occasional cleaning on Sundays will be required but advanced notice will be given)
• be able to read, write and speak fluently in Spanish and at least conversational in English
• have minimum 2 years of kitchen management experience

The essential duties of this role:

• Coaching and training Shift Leads and Team Members in a positive way that results in their growth & learning, motivating them to perform excellently

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  Make sure Shift Lead is fully equipped for peak hours & all team members are in their places on time, ready to serve guests

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  Support and plan ahead for any upcoming orders or events

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  Work in either a supportive capacity or in an actual operational position during peak rush hours, as needed, and requires flexible & potentially unplanned availability as needed, depending on call-outs, TM sickness, TMs sent home due to policy violation, etc.

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  Use relevant systems and apps to do Food Safety and Quality Checks

• Safety checklist 2xs a day – one time each shift
• Provide Daily Reports to Directors for who needs coaching on what

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  Contribute to food cost goals by tracking portion sizes, damage, food waste & utilizing systems to reduce over-production

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  Communicate with Scheduler to make sure all BOH staffing issues are appropriate for any upcoming special events, catering orders, forecast of sales, special cleaning projects, special equipment installation, repairs or deliveries, etc.

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  Coordinates with leaders & catering lead to ensure inventory is always sufficient for business needs, check off ALL items on invoice to ensure we receive all that we ordered, report damage to distributor or report damaged product to a Director IMMEDIATELY

REQUIREMENTS

• Must have minimum 2 years of kitchen management experience
• Must have a source of reliable transportation
• Proven leadership results with track record of results
• Works in hot, noisy and fast paced environment
• Must work well under pressure
• Must be bilingual in Spanish and conversational in English
• Must be available to work on Holidays & Saturdays
• Attention to detail
• ServSafe certification preferred but nor required
• Must have some exposure to using computer equipment and/or tablets
• Must be able to lift 40 lbs
• Bilingual English-Spanish preferred but not required

In our kitchens, we focus on fresh and simple ingredients. And we always have. Since the beginning, we've served chicken that is whole breast meat, with no added fillers or hormones, and we bread it by hand in our restaurants. Produce is delivered fresh to our kitchens several times a week. Salads are chopped and prepared fresh throughout the day. Whole lemons are freshly squeezed in our restaurants and combined with pure cane sugar and water (yep, that’s all) to make Chick-fil-A Lemonade®. It may not be the easy way, but it's the only way we know.