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    Kitchen Operations Lead in Training - Westborough, United States - Chick-fil-A

    Chick-fil-A
    Chick-fil-A Westborough, United States

    1 week ago

    Chick-fil-A background
    Full time
    Description

    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.

    Key Expectations:

    • Lead and model our Mission, Vision and Values with team members and guests.
    • Train and support the 4 focus areas of the Winning Hearts Strategy: Clean and Safe Environment, Great Food, Fast & Accurate Service and Genuine Hospitality.
    • Coaching and holding people accountable to high standards.
    • Hold the kitchen team accountable to all policy standards: timeliness, grooming, cell phones, uniforms.
    • Supports team goals, shares the score visually and celebrates the wins.
    • Execute lean procedures to reduce costs, increase productivity, and manage the D.R.I.P. inventory process.
    • Maintain a work environment that ensures and promotes food & team safety.
    • Support catering by facilitating the sequence of food preparation.
    • Execute daily waste and donation tracking system (s).
    • maintain a clean and safe working environment by ensuring kitchen Jolt checklists are completed immediately following day-part transitions.
    • Responsible for notifying the BOH Director/General Manager by end of shift of any equipment or facility repairs.
    • Ensure completion of Safe Daily Critical (s) and ERQAs.
    • Train, execute and follow-up on AHA and LEAN system performance and metrics.

    Kitchen Operations Lead in Training:(Subject to change)

    • Must be available and work up 30 hours per week in the restaurant.
    • Must be ServeSafe, Choke, and Allergen Certified.
    • Must be over the age of 17
    • Execute the S.E.R.V.E. Leadership Model.
    • Lead the team with enthusiasm and passion.
    Must be eligible to work in the United States * Must have a source of reliable transportation * Must be 17 upon date of hire * Must work Saturdays * Must have flexible schedule
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