Back of House Director - Chick-fil-A
Valparaiso, IN 46383
About the Job
Back of House Director
Role Summary:
The BOH Director is responsible for ensuring that we have safe and great food served by kind
people. They cast and implement our shared vision of being the best place to eat and work in Valparaiso. They coach and develop the BOH team to execute our food safety plan, food quality goals, consistent speed of service standards while maintaining a profitable food cost line.
Duties and Responsibilities:
1) Leadership Development:
- Team Member development
o Build and lead a team consisting of: An Assistant Director, Shift Leads, Trainers and Team Members
o Always looking for ways to help shift leads empower team members to grow
o Identify talent who can fill our leadership bench
- Trainer Development
o Partner with Training Director on training plan for Back of House Trainers to assist in identifying talent for trainer role
o Provide feedback to the Training Director on performance of new hires
o Attend Trainer meetings led by the Training Director
- Shift Lead Development
o You will directly supervise shift leads
o Meet 1 on 1 with shift leads 1x per month to discuss operational performance
o Coach and mentor shift leads daily on each shift
o Lead the BOH Ops meetings
- Assistant Back of House Director Development
o You will directly supervise the Assistant Back of House Director.
o You will meet weekly with the Assistant BOH
- Personal Development
o Meet with Executive Director/ Operator Weekly
o Attend Director meetings (biweekly)
o Review schedule prior to posting
o Attend Leadership Development meeting (biweekly)
- Assist with BOH interviews and have HR, performance, and eval conversations with all BOH team members.
2) System Optimization and Operations
o Speed of Service goals are set and being met
o Help trouble shoot with the shift leads when bottle necks occur
o Ensure that each shift lead sets up the next for success
o 100% checklist completion and holding consistent standards for each shift
o Always has a "Can do" attitude in the kitchen
o Oversee prep operations
o Coordinate with the Outside Sales Director on orders
3) Food Safety and Quality Standards:
- Food Safety
o Holds team and ShiH Leads to our food safety standards
o 1 SAFE Daily Critical is done each shift
o Food Safety score is a 1
o Walk with EcoSure and the Health inspector when they are in the restaurant or delegate to Assistant Back of House Director
o Analyze EcoSure and health department reports and makes action plan to fix issues
o Pathway standards are enforced
- Food Quality
o 1 ERQAs are completed per shift
o Maintains a 95% or higher on our Quality Inspection Visit (QIVs).
o Walk with QIV inspector or delegate to Assistant Back of House Director
o Analyze QIV assessments and makes action plan to fix issues.
o Follows pathway
o Taste CEM- top 20%
o Fast Service CEM- top 20%
o Temperature CEM – Top 20%
4) Inventory Facilities and Cleanliness:
- Inventory
o Truck order
o Delegates truck ordering to Assistant Back of House Director
o Ensures proper ordering amounts - we do not have to borrow product more than 1x per month
o Suggested order acceptance rate at 95% or higher
o Truck is put away in a timely and organized manner
o Inventory organization and layout is strategic and kept tidy
- Kitchen supplies
o Ensures that we have all of our kitchen supplies inventoried
o Keeps backups of important items on hand
o Maintains a budget for smallware’s purchases
o Has a system for replacing smallware’s and cleaning supplies. (Mops, brooms, brushes, etc.)
- Cleanliness and Facilities
o Develop and enforce a cleaning schedule for daily, weekly, monthly and quarterly
cleaning
o All equipment is kept in good condition and working order
o Facilities are kept in a clean condition
o No cleaning emergencies because things are being done according to the
cleaning plan
o Monitor ComplianceMate and coordinates with team to have someone resolve
the issue or you come in and resolve it
o Keeps a presentable store at all times
5) Financial return:
- Labor Management
o Meeting our labor goal of Top 50%
o Ensures we are following schedule checklist
o Shift leads, trainers and Assistant BOH Director are scheduled strategically
- Food Cost
o Goal is to be Top 50% for positive food cost gap
o Budget is created and a system is implemented to track waste
Professionalism Standards
- Available to work 45 hours a week, weekends, and 2 holidays
- Open availability
- Performs 3 opens and 3 closes per month at minimum
- Works 2-3 nights per week minimum
- Works the hours that are scheduled
- Has a positive working relationship with all leaders
- Be a servant leader who leads by example. (Always on time, reliable, proficient at all
- operational positions)
- Growth mindset- always looking for ways to improve, takes initiative in implementing new systems
- If sick:
o As a business professional you are responsible for making the determining factor if you can work.
o Follows all health policies
o Let all direct reports know who they can contact questions.
o Coordinate with another director
o If you need advice call your direct supervisor
o Find coverage
o If the team is 3 plus people short, it is required that you are in to help cover or help find people to come in.
o Need to be able to answer calls at all times on off hours. (Our goal is that a well trained staff eliminates most phone calls at night. We want you to have a good work life balance)
o Respond to emails in a timely manner (check your email daily.)
o Be professional
o Do not gossip
o Talk up to your supervisor (David) about issues and not down (Shift leads, team
members, ect.)
o All communications with other team members must be professional when about work or when talking about others who work at CFA Valpo
o Leadership Philosophy of being the guide not the hero.
Working at a Chick-fil-A® restaurant is more than a job – it’s an opportunity for teamwork and leadership development in a positive, people-focused environment. Here at Chick-fil-A at Valparaiso, our goal is to be the best place to eat and work in Valparaiso. Team members gain life experience that goes far beyond just serving a great product in a positive and encouraging environment. Team members are able to develop their skills, talents, and most importantly, become better people. Chick-fil-A is a great opportunity for people of all ages and backgrounds, and no experience is necessary.
