$22.00-$25.00/Hr Director Of Back Of House Operations

The Director of Back of House and Food Safety Operations should:

• Work a maximum of up to 45 hours per week in the restaurant
• Have a strong food safety focus
• Be personally and consistently present on the last day of every month to take part the Month End Process
• Focus on systematically and effectively communicating all Back of House related goals and success factors to Back of House Team Members and Leaders
• Effectively coach and give direction
• Intentionally and methodically grow and nurture relationships with the staff
• Align hiring, training, daily practices and evaluation practices with the Mission Statement of the organization "To be Woodstock's Most Caring Company"
• Be self-disciplined to constantly assess the “Who, What and When” of the Kitchen. Who needs the most coaching, What is the plan for improvement, When do I personally need to be there to correct it?
• Be prepared to invest time personally. (ie: If success factors are not being reached at night, spend time there until the problem is corrected.
• Have a passion for cleanliness and organization
• Meet bi-weekly withOperator and all Directors to review Success Factors and Matching Measurements to identify areas of improvement/accountability
• Meet bi-weekly withOperator one-on-one to review Success Factors and Matching Measurements to identify areas of improvement/accountability
• Hold all Team Members and Leaders accountable for policies and procedures agreed to at hiring
• Address and document all disciplinary conversations and/or actions that occur thoroughly and within 24 hours of event
• Have a passion for creating moments of care through remarkable food

• Enjoy and thrive in an extremely fast paced, results driven environment
• Lead people with a clarity of expectations and purpose

REQUIREMENTS

In our kitchen, we focus on fresh and simple ingredients, a remarkably clean environent and growing an excellent team to produce incredible results. And we always have. Since the beginning, we've served chicken that is whole breast meat, with no added fillers or hormones, and we bread it by hand in our restaurants. Produce is delivered fresh to our kitchens each and every day and salads are chopped and prepared fresh throughout the day. Whole lemons are freshly squeezed in our restaurants and combined with pure cane sugar and water (yep, that’s all) to make Chick-fil-A Lemonade®. It may not be the easy way, but it's the only way we know.And we believe our community deserves it.