Chick-fil-A Restaurants
Kitchen Director
Chick‑fil‑A, Inc. is the third‑largest quick‑service restaurant company in the United States, recognized for its freshly‑prepared food, exceptional hospitality, and innovative franchise model. With over 3,000 restaurants across the U.S., Canada, and Puerto Rico, the company is supported by more than 200,000 Team Members employed by independent Owner‑Operators.
Role Description
The Kitchen Director is a full‑time, on‑site role located in Rochester, NY. This role involves overseeing daily kitchen operations, ensuring food quality and safety standards are met, and managing inventory systems to maintain optimal supply levels. Additional responsibilities include leading, coaching, and motivating kitchen team members to cultivate a culture of excellence, maintaining a clean and organized kitchen environment, and focusing on efficiency in food preparation processes. The Kitchen Director will also collaborate with other department leaders to ensure smooth operations and align with restaurant goals.
Qualifications
Experience in kitchen management and a strong understanding of food preparation processes
Knowledge of food safety standards and inventory management principles
Strong leadership, team management, and staff training abilities
Effective communication and organizational skills
Problem‑solving skills and a commitment to delivering high‑quality food and exceptional guest experiences
Previous restaurant or food service management experience is strongly preferred but not required
High school diploma or equivalent; college education in hospitality or a related field is a plus
Ability to work in a fast‑paced, high‑pressure environment
Pay Pay: $52,000.00 – $62,400.00 per year
Benefits
Health insurance
Paid time off
Paid training
Relocation assistance
Vision insurance
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing
Industries Restaurants
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Role Description
The Kitchen Director is a full‑time, on‑site role located in Rochester, NY. This role involves overseeing daily kitchen operations, ensuring food quality and safety standards are met, and managing inventory systems to maintain optimal supply levels. Additional responsibilities include leading, coaching, and motivating kitchen team members to cultivate a culture of excellence, maintaining a clean and organized kitchen environment, and focusing on efficiency in food preparation processes. The Kitchen Director will also collaborate with other department leaders to ensure smooth operations and align with restaurant goals.
Qualifications
Experience in kitchen management and a strong understanding of food preparation processes
Knowledge of food safety standards and inventory management principles
Strong leadership, team management, and staff training abilities
Effective communication and organizational skills
Problem‑solving skills and a commitment to delivering high‑quality food and exceptional guest experiences
Previous restaurant or food service management experience is strongly preferred but not required
High school diploma or equivalent; college education in hospitality or a related field is a plus
Ability to work in a fast‑paced, high‑pressure environment
Pay Pay: $52,000.00 – $62,400.00 per year
Benefits
Health insurance
Paid time off
Paid training
Relocation assistance
Vision insurance
Seniority level Mid‑Senior level
Employment type Full‑time
Job function Management and Manufacturing
Industries Restaurants
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