In order to fulfill this role, the Director-BOH Operations needs to:

¨ Be seen as equal to other restaurant leadership

¨ Meet regularly with Restaurant Leadership Team and collaborate on restaurant goals

¨ Be an ambassador for overall store mission and purpose—“Creating Remarkable Experiences”

¨ Be a champion of the Raving Fans Strategy

¨ Maintain excellence in character and Chick-fil-A’s vision and values

¨ Diligently seek to maintain the unity of the leadership and team members

¨ Protect Josh’s Vision, Chick-fil-A’s name and be a barrier for Josh’s time

¨ Maintain Chick-fil-A standards are met regarding taste, temperature, presentation, and speed.

Ensures proper management and documentation of all daily BOH systems and guidelines

1. Schedule: Works with other directors and General Manager to ensure proper coverage and productivity

2. Quarterly Reorientation: Scheduled deep dive training and development for BOH Team—Sunday afternoons

3. Daily Reorientation (Shift Huddles): Focused on development, encouragement, quality, and tasks

4. Complete execution to Chick-fil-A standards and input/tracking of all necessary metrics and tasks: Cleaning Checklists, Shift Checklists, Boil Out Checklists, Waste, etc…

5. SAFE/eRQA: SAFE and eRQA completed and posted

6. Daily counts and input of necessary inventory items into Inform;

7. Chicken Rotation: Monitors lean raw and hot chicken processes to Chick-fil-A standards

8. Waste: Waste weighed and recorded/tracked every shift. Monthly waste totals given to Operator by first day of the month

9. Equipment/Facility: Oversees EF Team Members and monitors workflow and quality

10. Annual/Quarterly Area Business Plans: Develops and implements a comprehensive business plan (Given to the Operator December 1 for the next annual business cycle)

Ensures a culture of food and equipment safety at all time: 10, 2, 6 mentality

Proper management and documentation of all EF systems and guidelines

1. Monthly Ordering: Oversees monthly ordering of needed EF items (Shelving, supplies, filters, etc…)

2. EF Inventory: Oversees a storage/inventory system of regularly used EF items

3. Cleaning Checklists: Manages area cleaning checklists to ensure all equipment and entire facility are being properly cleaned on a weekly/monthly basis

4. Preventative and Continued Maintenance: Oversees monthly preventative maintenance checklist and executes items on continued maintenance checklist

5. Vendor Relationships: Effectively maintains relationships with all equipment and facility vendors for the purpose of community, accountability, and pricing

DEVELOPING LEADERS

¨ Develops recruiting needs with HR Director

¨ Identifies, trains, releases, and coaches BOH team members, leaders, and one mentee-growing their personal leadership and skill capacity

¨ Creates and Executes a 12 Month Area Development Plan: A systematic and intentional process for developing BOH leadership staff and team members including:

¨ Monthly 1-1’s with every leader (30 minutes)

¨ Regular BOH Leader Meetings (Bi-weekly)

¨ Tracking of all BOH Leaders and Team Members training and development on Pathways

¨ Bi-annual Reviews of all BOH Leaders and Team Members (January and July)

¨ Oversees a culture of regular encouragement for BOH team members

1. Perfect Food Knows and executes all Chick-fil-A recipes, product descriptions, procedures, and best practices

2. Served Fast

• Focus: Know and execute their role
• Adopts a “No Yellow Ever” mindset
• Setter of pace in the business
• Team: Always asks for help when needed

3. And Efficiently

• Never throw food in the trash (Reuse, promo, or donate)
• Knows and executes portion control (Proper weights and visual standards)
• Tracks waste and leverages variance reports to make adjustments

4. In a Clean and Safe Environment

• Food Safety Covenant

§ Floors must be clear of any inventory items and completely free of debris (If it falls on the floor pick it up)

§ Organized (Everything is in its assigned place)

§ Obsessed with washing hands

§ Don’t come to work if you are sick

§ Sanitizer buckets are changed and calibrated regularly

§ All trash cans appear empty

§ Furnishings and surfaces (horizontal and vertical) are clean and free of build up

§ Every cleaning procedure strictly followed

§ Timers and hold times are always correctly used

§ Your area must be left “Cleaner than before”

¨ Collaborates with other leaders 3 times a week to calibrate on cleanliness, eRQA, SAFE, Shift note, systems, and training

REQUIREMENTS

• Must be at least 16 years of age upon hire date
• Must be eligible to work in the United States
• Must have a source of reliable transportation
• Ability to handle all equipment, pans, pots, navigating shelving both high and low
• Reading, writing, and basic math and verbal communication skills required
• Works in hot, noisy and fast paced environment
• Mobility required during shifts
• Must work well under pressure
• Must be able to respond to changes or edits to orders quickly and efficiently

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.