Food Safety and Quality Director

Director of Food Safety and Quality

At Chick-fil-A Twelve Oaks our values challenge us to put our guests first to communicate with clarity to be responsible for our decisions as we work together and to strive for continuous improvement and stewardship. Thats why we are committed to the Director of Food Safety and Quality.

Description:Senior Leader leader and owner of Safe food Great food Waste Management Inventory (Chicken Tracking) 3rd Party Assessments (Ecosure and SAFE)and team member training and development.

BIG 4

• Ensure thatDaily S.A.F.E. and eRQA are completed at least three times a day
• Breakfast
• And Lunch or Dinner
• Monitor and Evaluate Time and Temperature of all products
• 100% Compliance to Food Safety and Quality systems
• What is LEAN
• All day every day
• What is AHA
• Internal Quality measuring system.
• 98% or higher
• Chicken Tracking
• Chicken Tracking system
• Waste Tracking and Cool down
• QTally
• Signal
• Communicate Findings
• Oversee Kitchen team members
• Ensure that we are fully staffed at all times
• Work side by side with theKitchen Director to ensure that operational expectations are being exceeded.
• Ensure that the training regimen outlined by the Director of Training and Development is being executed by the brand ambassadors (BOH).
• Recommend any terminations to the Operator if necessary.
• 3rd Party Assessments
• Be available to walk through with any 3rd party assessments and disseminate information to the team (Ecosure and Food Safety Assessments).
• Complete an RQA of all food 3 times weekly: Breakfast Lunch and Dinner
• You will need the quality description cards to assess the look of the product.
• Weight
• Temperature
• Product presentation
• 90 second temping in accordance with Ecosure guidelines.
• Complete weekly spot checks on Inventory
• Freezer
• Walk-in
• Produce
• We should be weighing finished products every Tuesday Thursday and Saturday with an emphasis on prep.
• Ensure that the proper smallwares are being used and products are made to the recipe.
• Execute the D.R.I.P. model.
• Ensure we track waste for the day week and month.
• Coordinate with the Kitchen Director to update the Food Cost Scoreboard in alignment with goals and expectations of the restaurant.
• Make sure QTally/Signal waste management system is up to date in addition to being responsible for the teams awareness of waste information.
• Ensure that all Chicken is tracked from delivery to sale.
• We can start with a paper format but I would like to transition to Trello as soon as possible.
• Utilize google drive resources to accurately track record and predict important metrics for BOH.

Organizational Imperatives

The factors that define and truly differentiate this position from all other positions; what absolute unique things should this position fulfill that no other does

The Director of Food Safety and Quality is responsible for:

• Ensuring we serve safe and great food
• 100% completion rate on Food Safety Assessments eRQA and Recipe and Service assessments
• Holding team to time and temperature standards
• You dont have to complete every one. Train team members and oversee
• Coaching the behaviors of all Team leaders and team members in the kitchen. Those behaviors include:
• Making sure all food we serve is not in the temperature danger zone (40-140 degrees)
• Verifying cooking and holding procedures
• Verifying storage procedures
• Ensuring all inventory is labeled and in the correct spot (Jolt labels use first clips)
• FiFO
• Ensuring all refrigeration has a working thermometer present (inside and outside)
• Ensure that all gaskets filters and equipment is maintained to the standard of Excellence
• All inventory is clean and organized
• All machines and equipment are cared for and food safe
• Especially breading table 4 comp sink ice machine and lowboys
• Dishes are clean and not cracked broken or missing pieces
• Coaching evaluating and providing accountability for all team members in the kitchen from a food safety perspective
• Aligning daily practices of kitchen with the vision of the organization and with thematic goal of the leadership team

Duties

• Ensure that we complete Daily S.A.F.E. and RSA assessments three times daily
• Breakfast
• And Lunch or Dinner
• Communicate findings to the team members and Leadership team
• 100% completion everyday; no excuses
• Ensure that we take the temperature of First Cook and record it on dry erase board (Support)
• All fried H.E.R.O. products: Breakfast filets nuggets lunch filetsspicy lunch filets
• All grilled products: Grilled breakfast grilled lunch grilled spicy (for SW Salad)
• Make sure you test products cooked from each henny and off of each garland grill
• Ensure that we record and track waste from each day part
• Monitor waste and communicate findings to the team
• Enter waste in the system
• Make sure iPads are charged and working at all times
• QTally
• Ensure that all cooked food is on a timer at all times
• Timer iPad
• Duke/Merco holding system
• 90 second time and temp before being delivered to the line
• Ensure that we check-in bread delivery (Support)
• Count the number of bread racks
• Ensure that the bread is up to quality standards; if not receive a credit
• Do not accept damaged or outdated bread
• Sign invoice and place it in the folder outside of the office
• Ensure that chicken cooldown process is accurate and implemented at all times
• A copy of the process is in the drive and on pathway
• Make sure all inventory placed in the holding cabinet lowboys thaw cabinet and walk-in refrigerators is wrapped up properly and day-dotted/stickered from Jolt with the correct information
• Ecolab Stickers should have: initials date time and product
• Actually walk through the restaurant and make sure that everything has the correct label
• Be aware of your holding times; if any product is out of time please discard it and track it as waste
• Make sure the chicken to be used first has a use first clip and thaw cabinet is cleaned without excess chicken pieces or juice
• Ensure that thaw cabinet is cleaned daily
• Ensure that sanitizer water is valid
• The water in the sink and KICs buckets should register between 100-400 ppm at all times
• Red wipes
• Make sure no dishes are on the floor unless they are being currently washed
• Always separate Raw Dishes and RTE
• Make sure that breading table pans inserts and utensils are being washed and sanitized every four hours
• Ensure that Chicken tracking is valid
• Make sure the Jolt checklist is up to date and being completed.
• Update Chicken thawing allocation monthly

Weekly Duties

• Complete a dish audit
• Make sure dishes are clean without cracks or broken and placed into the correct spots
• Check breading table
• Make sure temperature gauge is accurate and table is clean
• Check ice machine
• Make sure it is clean and free of mold
• Complete an RSA (3 times a week: 1 Breakfast 1 Lunch 1 Dinner)
• Make sure you have your scale thermometer and picture guide
• Record weight and temperature of all products
• Calibrate the presentation vs how it should look on the picture guide
• All food unless specials should be grabbed from the chute
• Complete a Spot Check on all chicken and fries
• This should be done and recorded in inForm
• Create a system to weigh cases of chicken to ensure they meet spec.
• If a credit is warranted apply for one using QIC.
• Complete Fry Calibration
• Twice a week
• Same time period
• Complete Prep recalibration audit
• Every Tuesday and Saturday morning
• weigh finished prep products and ensure they meet weight requirements
• Complete Ice Dream Audit
• Have Team member make products
• Weigh them to ensure they meet weight requirements
• Evaluate cleanliness of ice dream machine

Bi-weekly Duties

• Complete a Mock EcoSure assessment
• Create and implement a program where findings are recorded and emphasized in training and recalibration of team members

Monthly duties

• Complete a mock Health Department Assessment

Success Factors & Matching Measurements

How will you know if this position has been successful

We will know the Director ofFood Safety and Quality(BOH) is successful if:

• CEM scores (to be measured in 30-day and 90-day increments):
• Order Accuracy > 98%
• Speed of Service > 82%
• Taste > 82%
• ACE > 82%
• Cleanliness > 82%
• Food Cost Gap >.5%
• Labor Cost Gap >1%
• IPO > 1%
• Waste > 10 lbs/month
• 0 Food safety occurrences
• Daily S.A.F.E. and RSA completion 100%
• EcoSure Assessment > 98%
• AHA % > 98%
• QIV
• Improve Monthly
• Goal is all-right
• Food Safety Score of 1
• Profit > 15%
• Ensure that all aspects of the BOH business are within budget
• Sales Growth > 18%

Email your weekly report to Operator by Sunday at 5pm

Behavioral Characteristics

What specific behaviors should a person in this position have in order to achieve both Success and Organizational imperatives

The Director of Food Safety and Quality should:

• Work a minimum of forty hours per week
• at least 20 hours of Operations
• Allocate at least two hours per week to:
• Planning
• Personal development
• Team member coaching and evaluating
• Focus on systematically and effectively communicating all Food Safety and Quality related goals and success factors to team members
• Combine critical thinking impeccable organization and practical leadership to create a culture of innovation
• Effectively coach and give direction across all 3 day parts
• Align hiring training and evaluation practices with the Vision of the restaurant
• Lead with Love
• Be on time
• Enthusiastically and passionately lead the Kitchen Team

Winning Hearts every meal every day; One bite at a time.

Required Experience:

Director