Back of House Kitchen Team Member: Flexible Schedule

Workstream

High Point (NC)

On-site

USD 24,000 - 32,000

Full time

14 days+
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Benefits offered by this job

Fun work environment
Flexible scheduling
Scholarship opportunities
Competitive pay

Job summary

Chick-fil-A is hiring Back of House Team Members to support kitchen operations in a fast-paced, guest-focused setting. You will work for an independent Owner/Operator and contribute to a positive dining experience.

Roles include both full-time and part-time opportunities with benefits and growth potential. Training, teamwork, and leadership development are emphasized in a supportive, community-minded environment.

Qualifications

  • Consistent and reliable personality for high-paced kitchen environment.
  • Applicants must be at least 16 years old.
  • Cheerful and positive attitude essential for guest interaction.
  • Customer service oriented with strong interpersonal skills.
  • Detail oriented with ability to multitask in a busy kitchen.

Responsibilities

  • Prepare, cook, assemble, and present food safely, quickly and efficiently, meeting Chick-fil-A standards.
  • Be knowledgeable of assignments for all kitchen stations (fries, breading, assembling, boards, food prep).
  • Stock kitchen inventory as needed and keep kitchen neat and orderly.
  • Stay up-to-date with new products and safety protocols.
  • Complete opening or closing tasks as assigned and follow dress code.

Skills

Reliability
Positive attitude
Customer service
Interpersonal skills
Detail oriented
Multi-tasking
Team player
Flexible schedule
Physical stamina

Job description

Chick-fil-A is hiring Back of House Team Members to support kitchen operations in a fast-paced, guest-focused setting. You will work for an independent Owner/Operator and contribute to a positive dining experience.

Roles include both full-time and part-time opportunities with benefits and growth potential. Training, teamwork, and leadership development are emphasized in a supportive, community-minded environment.

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