Kitchen Director: Lead Elite, Safe & Fast Operations

Workstream; Fountain (CO); On-site; USD 37,000 - 48,000; Full time

Benefits offered by this job

Benefits included

Leadership exposure

Job summary

Chick-fil-A Fountain is seeking a Kitchen Director to own the Back-of-House, ensuring food safety, quality, and throughput while leading a high-performing kitchen team. You will manage cost, waste, and people, driving results through structured leadership and daily operations, including weekends as needed.

The role demands a servant-leader mindset, disciplined scheduling, and the ability to align the kitchen with the brand’s standards for safety, speed, and guest experience.

Qualifications

• Proven leadership in a fast, high-volume kitchen or equivalent high-stakes operations environment.
• Food safety fluency (ServSafe or ability to obtain immediately).
• Strength in communication, coaching, and holding people accountable without losing the team.
• Strategic operator: you can set monthly goals, read the metrics, and change the system—not just work harder.

Responsibilities

• Daily Back-of-House operations: prep, cook, portion, Pathway, Lean inventory, freshness, and waste.
• Food safety as a non-negotiable: EcoSure, date labels, temps, sanitation, daily criticals, eRQAs, walkthroughs, QIV/SAFE readiness.
• Throughput and quality together: taste, speed, accuracy, catering and event volume without breaking the line.
• Food cost and waste: positive food cost gap at or better than Top 50% of the chain; systems, not hope.
• People: recruit, train, coach, and hold Supervisors and Team Leaders accountable. Bi-monthly 1-on-1s.
• Communication across the building: FOH, catering, marketing events, GM. Anticipate the rush.
• Systems: build and run processes so excellence is repeatable on your day off.

Skills

Leadership

Food Safety

Communication

Operations Strategy

Job description

Chick-fil-A Fountain is seeking a Kitchen Director to own the Back-of-House, ensuring food safety, quality, and throughput while leading a high-performing kitchen team. You will manage cost, waste, and people, driving results through structured leadership and daily operations, including weekends as needed.

The role demands a servant-leader mindset, disciplined scheduling, and the ability to align the kitchen with the brand’s standards for safety, speed, and guest experience.