Supervisor de Cocina

Back of House Supervisor A back of house supervisor is the primary person responsible for directing shift operations in the back of the house. The BOH supervisor is responsible for ensuring that the Winning Hearts Every Day strategy is executed throughout the day, every day in the kitchen (BOH). This leader has G.R.I.T. and shows a passion for food safety and quality. This leader is highly competent in the Standards and Operating Procedures of Chick-fil-A Del Rio. This leader consistently embodies the core values and vision of Chick-fil-A Hwy 211 and Potranco daily and has a heart for serving others. The BOH supervisor serves as the main point of contact for BOH team leaders and members during shifts that he or she is leading. This includes food safety, food quality, food taste, food cost, proper people and resource management, and coordination of internal operations. Identifies areas of improvement, sets goals, and celebrates success with the team. Lead with example and uphold the vision and values of Chick-fil-A Hwy 211 and Potranco Primarily responsible for leading shift operations and ensuring the execution of the daily Winning Hearts Every Day strategy Create daily shift configurations and ensure that the aces are in place during peak periods (Shift Leader | S.L.) Review the alignment sheet/configuration for the designated shift the day before and communicate any discrepancies or needs to the Director of Operations or Director of Kitchen Coordinate team members' meal breaks and clock in/out hours (SL) Responsible for managing kitchen operations and ensuring that food quality and safety requirements are met EVERY DAY Ensure that VSBL operational checklists (daily, weekly, and monthly) are completed Ensure that VSBL cleaning checklists (daily, weekly, and monthly) are completed Ensure that product levels meet demand, control levels throughout the day, and report any shortages Address any team member performance issues or policy violations, and issue disciplinary actions if necessary Responsible for the safety of guests and team members and leaders during the shift Analyze operations and identify areas of opportunity and take action where needed to close the gap Conduct daily shift meetings with the team and share objectives/plans for the day Train and develop team members in all areas/positions Manage labor productivity during the shift and ensure that productivity remains above 85 Food Safety and Performance Standards Audits Lead food safety efforts in the back of the house during the shift Ensure that Safe Daily Critical is completed 3 times a day, every day Resolve any food safety issues immediately and work continuously to prevent food safety problems. Conduct food quality audits and spot checks of the kitchen to ensure that performance standards are met during the shift Lead food safety efforts in the back of the house Monitor restaurant food quality and identify/train in areas of opportunity Ensure that eRQA are conducted daily and address any areas of opportunity. Monitor and manage food waste during the shift Record wasted product at the point of sale and waste tracking sheet and address any opportunity with the team. Lead "Lean Innovation" and management to reduce waste/loss Support back of house leaders on the shift and ensure that daily tasks and responsibilities are completed Work Schedule 8-hour shift Night shift Day shift Overtime Holidays Weekend availability Monday to Friday 10-hour shift Supplemental Pay Bonus pay Benefits Flexible schedule Paid time off Health insurance Dental insurance Vision insurance Life insurance 401(k) Referral program Employee discount Paid training