Kitchen Team Member

Chick-fil-A Daphne; Daphne (AL); On-site; USD 25,000 - 35,000; Full time

Job summary

An established industry player is seeking a dedicated Kitchen Team Member to uphold their high standards of operational excellence. This role focuses on fostering team unity and delivering quality products while managing costs effectively. You will be responsible for ensuring the kitchen is opened and closed properly, monitoring food safety, and implementing improvements based on health inspections. If you're passionate about creating a positive dining experience and thrive in a collaborative environment, this opportunity is perfect for you.

Qualifications

• Strong communication skills to interact with kitchen staff and leadership.
• Ability to manage kitchen operations and maintain quality standards.

Responsibilities

• Ensure kitchen operations meet Chick-fil-A standards and manage costs.
• Monitor food safety and quality through effective temperature checks.

Skills

Effective Communication

Team Collaboration

Operational Excellence

Time Management

Education

High School Diploma

Tools

Inventory Management Systems

Temperature Monitoring Equipment

Job description

Career Opportunities with Chick-fil-A Daphne

A great place to work.

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Kitchen Team Member Responsibilities

The kitchen team member serves as a guardian, focusing on leading the Operational Excellence pillar of the Creating Raving Fans Strategy in the Back of House. They foster team unity and deliver high-quality products by meeting Chick-fil-A standards while controlling costs.

Primary Duties and Responsibilities

1. Communicate effectively and timely with kitchen staff and leadership.
2. Conduct RQA’s as requested.
3. Ensure the kitchen/restaurant is opened and closed properly.
4. Manage chicken rotation, including tracking system.
5. Manage chicken cool-down process.
6. Assist with CFA Anywhere orders and collaborate with the Catering Manager to ensure quality catering.
7. Follow all policies and quality standards.
8. Follow restaurant vendor check-in policy.
9. Adhere to holding times and use timers for all food products.
10. Take temperatures of each product each shift and check temperatures of freezers and refrigerators regularly.
11. Implement necessary changes from health inspection reports and ROE.
12. Use the KIV and all inventory management processes.
13. Understand HACCP plan for chemicals and hazardous substances.
14. Ensure use of quality photos, recipe cards, CFAA cards, and sampling cards at all times.
15. Monitor costs to ensure profitability, including food, paper, and labor costs.
16. Create a culture of continuous improvement in the kitchen.
17. Communicate operational improvement ideas to the Operator.