Back of House Director

Chick-fil-A; Palm Coast (FL); On-site; USD 110,000 - 150,000; Full time

Benefits offered by this job

Competitive pay

Performance-based bonus

Closed Sundays

401(k) with match

ServSafe certification paid

Meal allowance

Leadership development

Job summary

The Back of House Director at Chick-fil-A Palm Coast leads our kitchen, guiding team members, ensuring food quality, safety, and high service standards. You’ll own labor, inventory, and systems, while developing leaders who can run operations with minimal supervision.

You’ll work in a high-volume environment, open to peak meal periods, and partner with FOH leadership to deliver remarkable dining experiences for every guest.

Qualifications

• Proven leadership experience in a high-volume restaurant or hospitality environment.
• Strong ability to develop leaders, coach teams, and drive accountability.
• ServSafe certification required or willing to obtain it.

Responsibilities

• Lead, coach, and develop Back of House leaders and Team Members.
• Establish clear expectations, ownership, accountability, and follow-through across the department.
• Drive excellence in food quality, safety, and overall operational execution.
• Oversee BOH scheduling, labor, inventory, and food cost controls.
• Partner with Front of House leadership to enhance guest experience.

Job description

Back of House Director — Chick-fil-A

Chick-fil-A Palm Coast

Who We Are

At Chick-fil-A Palm Coast, leadership is about more than managing shifts — it’s about developing people, strengthening systems, and taking ownership of results.

We believe strong operations begin with strong leaders. Our goal is to create an environment where Team Members are cared for, challenged to grow, and equipped to deliver excellent food and remarkable experiences to every guest.

As ourBack of House Director, you will serve as the primary leader of our kitchen operation and have the opportunity to make a meaningful impact on our people, our operation, and the long-term success of the restaurant.

If you are a high-capacity restaurant leader who thrives on developing people, solving problems, creating accountability, and improving operational performance, this could be your next leadership opportunity.

Position Type

• Full-time (40+ hours/week)
• Flexible availability required across varying dayparts
• Must be available during peak meal periods, including Fridays and Saturdays
• Must be at least 18 years old to apply

Why You'll Love It Here

• Competitive leadership pay based on experience and availability
• Performance-based bonus opportunities
• Closed every Sunday
• 401(k) with company match (eligibility applies)
• Paid ServSafe certification if not already obtained
• Employee meal allowance
• Leadership development and advancement opportunities
• Values-driven, purpose-centered culture
• Opportunity to make a meaningful impact on a high-volume restaurant operation
• Opportunity to develop leaders and build systems that create lasting results

Typical Hours of Operation

We are openMonday–Saturday, 6:30 AM–10:00 PM.

This leadership position requires flexibility across the business rather than a consistent single daypart. The Back of House Director should maintain meaningful leadership presence during opening, peak periods, transitions, closing, and weekend operations based on the needs of the restaurant.

The role combines hands‑on operational leadership with dedicated time for leader development, planning, performance management, and system improvement.

Position Overview

TheBack of House Directorserves as the senior leader of our kitchen operation and is responsible for the overall performance of the Back of House.

This position extends far beyond running shifts. The BOH Director owns the people, leadership, production, food quality, food safety, training, scheduling, labor, food cost, inventory, waste, organization, and operational execution of the department.

Success means building an operation that issafe, organized, efficient, financially responsible, and capable of consistently producing excellent results— supported by strong leaders and sustainable systems that do not depend on the Director's constant presence.

The BOH Director works closely with the Director of Operations, Front of House Director, and other organizational leaders to ensure restaurant priorities are translated into strong daily execution.

What You'll Do

• Lead, coach, and develop Back of House leaders and Team Members
• Build a strong BOH leadership bench by identifying and developing future leaders
• Establish clear expectations, ownership, accountability, and follow‑through throughout the department
• Drive excellence in food quality, food safety, cleanliness, Speed of Service, accuracy, and overall operational execution
• Strengthen production, forecasting, prep, thawing, positioning, deployment, and LEAN systems
• Oversee BOH scheduling and ensure staffing aligns with sales, productivity, training needs, and operational demand
• Manage and improve BOH labor and productivity performance
• Own food cost performance and strengthen systems around inventory, ordering, portioning, production, and waste
• Build positional depth through effective onboarding, training, cross‑training, and continued development
• Analyze operational results and performance trends to identify root causes and implement sustainable solutions
• Ensure kitchen equipment, resources, and restaurant assets are properly maintained and cared for
• Partner with Front of House leadership to improve speed, accuracy, product availability, quality, and the overall guest experience
• Lead new products, systems, initiatives, and operational rollouts
• Develop leaders who can independently own responsibilities and maintain strong BOH performance

Opportunities for Impact

This is a significant restaurant leadership role with direct influence over our people, operational performance, financial results, and guest experience.

The Back of House Director has the opportunity to:

• Develop the next generation of restaurant leaders
• Build a high‑performing and accountable kitchen culture
• Strengthen systems that create consistency across every daypart
• Improve Speed of Service, food quality, food safety, labor, productivity, food cost, and waste
• Build a leadership team capable of operating successfully without depending on one person
• Protect the financial health of the restaurant while maintaining Chick‑fil‑A standards
• Help shape the continued growth and development of our organization

Our Culture

We're not just in the chicken business — we're in the people business.

Guided by ourOasis Mindset, we lead with purpose, serve with excellence, and believe leadership is about more than authority — it's about accepting responsibility for people and results.

We believe care and accountability can coexist. Our leaders are expected to develop others, communicate clearly, solve problems, pursue continuous improvement, and make decisions based on what is best for the team, the guest, and the business.

What We’re Looking For

• Proven leadership experience in a high‑volume restaurant, hospitality, or operations environment
• Demonstrated ability to lead, coach, develop, and hold accountable both leaders and Team Members
• Strong operational knowledge and understanding of kitchen/Back of House execution
• Experience managing labor, productivity, food cost, inventory, ordering, waste, or other restaurant financial drivers
• Strong food safety and food quality mindset
• Systems‑oriented thinker who identifies root causes and creates sustainable solutions
• Strong communication, organization, delegation, and follow‑through
• Ability to analyze performance results and translate opportunities into action
• Ability to balance high standards and accountability with a positive, people‑first leadership approach
• Comfortable leading in a fast‑paced environment and making sound decisions under pressure
• ServSafe certified or willing to obtain certification
• Previous Chick‑fil‑A leadership experience strongly preferred

Previous experience as aChick-fil-A Director, Assistant Director, Operations Leader, Kitchen/BOH Director, Senior Manager, or comparable leadership positionis especially valuable for this opportunity.

Ready to take ownership of more than a shift?

If you're an experienced restaurant leader who wants to develop people, strengthen a business, and build an operation capable of producing lasting results, we'd like to meet you.

Most Chick‑fil‑A® Restaurants are operated by independent franchised business owners who make all their own employment decisions and are responsible for their own content and policies.

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. Most Chick‑fil‑A restaurants are locally owned and operated by independent, franchised Operators who invest in the future of their Team Members and give back to their communities.