Job Description
Summary: The Kitchen Manager at Chick-fil-A is a key leader who operates their department like its owner. The Kitchen Manager is responsible for all aspects of the back of the restaurant — from staffing and team development, to food and paper cost controls, to taste of food scores and overall operational excellence. This person will be expected to treat the kitchen as their own business, delivering strong results through their team Core Responsibilities: Staffing & Talent Acquisition:Hire, coach, and develop a high-caliber team of back-of-house employees.
Handle all employment decisions related to the kitchen team — including interviewing, onboarding, discipline, and termination — in a way that upholds Chick-fil-A’s standards and culture.
Foster a culture of excellence, collaboration, and accountability.
Operations & Quality Control:
Lead all aspects of food production and delivery in the back of the restaurant.
Develop and implement systems to maximize efficiency, minimize waste, and produce food that meets Chick-fil-A’s highest quality, taste, and safety standards.
Monitor and respond to taste of food scores and customer feedback to drive continual improvement.
Inventory & Cost Control:
Take ownership of all food, paper, and related inventories.
Implement controls to minimize waste, theft, and over-production.
Manage food and paper cost to align with or outperform budgeted goals.
Perform regular inventories, track usage, and adjust pars and orders to match production needs.
Team Development:
Develop and execute training plans for all back-of-house team members.
Provide ongoing feedback, mentoring, and performance reviews.
Foster a culture of growth and opportunity within the team.
Perform 1-on-1 meetings with the leadership team.
Communication & Collaborative Leadership:
Communicate effectively with the General Manager, Kitchen Director and other department heads.
Provide insight into back-of-house operations to aid in decision making.
Lead by example and motivate team members to pursue excellence.
1+ years of restaurant or kitchen leadership experience (preferably in QSR).
Ability to perform all back-of-house roles proficiently.
Strong organizational, communication, and interpersonal skills.
Ability to handle pressure, resolve problems quickly, and make decisions in a fast-paced environment.
Experience in cost control, food inventory, and supplier management.
Commitment to Chick-fil-A’s culture of service, excellence, and stewardship.
40-50 hours weekly requirement .
Available to open and close the restaurant once a week.
Staff retention and morale: low turnover, strong team culture.
Food and paper cost: meeting or beating industry and Chick-fil-A benchmarks.
Taste of food scores: consistently meeting or exceeding goals.
Cleanliness, food safety, and health scores: in compliance with health codes and Chick-fil-A standards.
Training and promotion: developing future leaders from within the team.
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