Kitchen Director
Kitchen Director
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
Key Expectations
- Lead and model the DC USA Vision and Values with guests and team members.
- Lead train and support the 3 focus areas of the winning hearts everyday strategy: Great Food Fast & Accurate Service and Genuine Hospitality.
- Maximize kitchen throughput and capacity by delivering on these four key drivers:Ensure Food Safety Improve Product Quality Increase Production Capacity and Enhance Team Member Environment.
- Submit Kitchen Team Member and Team Leader schedule by Thursday @11:00 a.m.
- Recruit select and develop team leaders for the kitchen team.
- Identify and build a leadership bench to accommodate sales growth.
- Oversee catering and support the Catering Coordinator by facilitating the sequence of food preparation.
- Ensure regular deep cleaning maintenance is completed for designated kitchen equipment.
- Lead and support a LEAN kitchen model through the elimination of product and labor waste.
- Support Director of Facilities & Food Safety with the completion of Safe Daily Critical(s) ERQAs and Equipment Temperature Checks.
- Create and maintain a clean and safe working environment by ensuring kitchen brand checklists are completed immediately following day-part transitions.
- Track monthly kitchen specific CEM scores on the BOH Tracker and create action plan to improve areas of opportunity.
- Forecast daily prep production and follow-up on prep waste.
- Complete designated truck orders and submit credits weekly.
- Evaluate chicken filets strips and nuggets on a case-by-case basis to ensure each case contains the minimum required number of on-spec filets or strips (size weight) or is above the allowable amount of underweight pieces during the fileting process.
- Train execute and follow-up on AHA system performance and metrics.
- Lead special projects and/or captainships assigned by the Owner/Operator.
Required Experience:
Director
Employment Type
Full-Time
