Position Details

A smiling fast food employee wearing a headset, uniform, and name tag behind the counter at a restaurant.
Two smiling female employees in black Chef coats with red piping, one wearing a gray cap and the other a red cap, in a commercial kitchen.
Two male chefs wearing red uniforms and black glasses smiling and pointing at each other in a professional kitchen.
A young man smiling in a kitchen or restaurant setting, wearing a dark blue kitchen uniform.

Trainer

The Need

Team Members interested in the position should express their interest directly to the Training Director. There must be a vacant position open or a need to add more Trainers for a promotion to occur. This is not a checklist to be completed granting an automatic promotion. There must also be the want to promote an individual based on their alignment with core values. 

Front of House & Back of House Trainers

  • 20+ hours a week availability

    Available to open or close at least two nights a week. Minors may be an exception.

    90+ days tenure with the business

    90% or more on Trainer Test (Administered by Training Director)

    Training packet mastered (Demonstrated by passing test mentioned above)

    No more than 15 points in Nations

  • In good standing with Leaders and peers

    Demonstrates positive relationships with guests and Team Members

    Demonstrates and knows the Core Four

    Demonstrates and knows CFA Lakewood’s Cultural Values

    Shows initiative in tasks and sets a good example for all Team Members

    Comfortable coaching all Team Members

  • Training new Team Members one on one during scheduled training sessions and staying with them throughout the shift

    Creating an encouraging and positive learning environment for new Team Members

    Utilizing the training packet and the D.I.R.T method for training

    Being accessible and encouraging to Trainees

    Setting an example in hustle and productivity

    Evaluate the Trainees and meet their needs

    Treat other Team Members and Guests with honor, dignity, and respect

    Partner with the Training Director in identifying areas that fail to meet Chick-fil-A standards

    Assist the Training Director in disseminating information on rollouts and training on new menu items

    Utilize Nations to communicate with Leaders and to receive important information about the business

Please note: The Training Director reserves the right to remove a Team Member from the Trainer position at any time.

Team Leader

The Need & Want

There must be a vacant position open or a need to add more Team Leaders for a promotion to occur. This is not a checklist to be completed granting an automatic promotion. There must also be the want to promote an individual based on their alignment with Cultural Values.

Front of House Team Leader

  • Team Member must hold the position of Trainer for at least 45 days before they become eligible for the position of Team Leader

    35+ hours a week availability with 3 of those shifts being at least 5 hours in length

    Must be available to close and/or open 3 days a week

    Required Reading: Art of Self Leadership

    No more than 15 points in Nations

  • Intermediate skill level in all positions in FOH

    Break runs for Supervisors

    Good standing with all upper level leadership (Supervisors and above)

    Knows Core 4 and Cultural Values

  • Helps with flow of shift

    Expected to answer phone

    Responsible for entering CARES Orders into POS

    Responsible for getting weekly check lists done

    Understands Opening, OR Closing procedures

    Can confidently navigate Pathways Modules

    Consistently prioritizes cleanliness & food safety

    Embodies all of the restaurant’s core values

    Maintains productivity while always putting guests first

Back of House Team Leader

  • Team Member must hold the position of Trainer for at least 45 days before they become eligible for the position of Team Leader

    35+ hours a week availability with 3 of those shifts being at least 5 hours in length

    Must be available to open or close 2x week.

    Required Reading: Art of Self Leadership

    No more than 15 points in Nations

  • Can competently perform in all positions in the kitchen

    Prepares products that meet or exceed all Chick-fil-A standards

    Can confidently navigate Pathways Modules

    Understands Opening, Transition, OR Closing procedures

    Understands Filters & Quick Cleans of fryers

    Understands how to properly use and maintain trash and cardboard compactors

    Consistently prioritizes cleanliness & food safety

    Embodies all of the restaurant’s core values

    Maintains productivity while always putting Guests first

  • Uses “Food Safety 5” to Coach Team Members

    Ensures fryer filters are cleaned twice daily

    Ensures Lean Chicken iPads are being followed

    Takes cage trash and bales cardboard (as needed) before clocking out

    Assists Supervisor in Daily & Weekly Cleaning Tasks

    Sweeps and mops floors immediately as needed

    Rotates sanitizer bucket(s) every hour

    Ensures LEAN systems are consistently followed

Compensation & Additional Benefits

  • Paid Time Off: 1 Hour Accrued for Every 100 Hours Worked

  • Health Insurance Stipend

Shift Supervisor

The Need & Want

There must be a vacant position open or a need to add more Shift Supervisors for a promotion to occur. This is not a checklist to be completed granting an automatic promotion. There must also be the want to promote an individual based on their alignment with Cultural Values. 

Front of House Supervisor

  • Existing team Members must hold the position of Team Leader for at least 45 days before they become eligible for the position of Shift Supervisor

    35+ hours a week availability

    Must be available to close and/or open three days a week

    No more than 20 points in Nations

  • Must be at least Intermediate skill level in all positions in FOH

    Must know how to break run

    Good standing with all upper level leadership (Directors and above)

    Demonstrates Core 4 and Cultural Values

    Demonstrates a passion for hospitality

    Identifies problems and brings solutions to help with those situations

    Maintains a clean and food safe work environment

    Creates Remarkable Experiences for Guests

    Answers phone

    Enters CARES Orders into POS system

  • Will learn to control the flow of the shift

    Will make Shift Setup

    Responsible for finding coverage for call outs

    Expected to Coach Team Members

    Will complete assignments given by FOH Director

    Responsible for opening and closing the restaurant in accordance with safety procedures

    Responsible for Team Member accountability with points in Nations

Back of House Supervisor

  • Existing team Members must hold the position of Team Leader for at least 45 days before they become eligible for the position of Shift Supervisor

    35+ hours a week availability

    Must be available to close and/or open three days a week

    No more than 20 points in Nations

  • Possesses all the required skills of a Kitchen Team Leader

    Can competently perform in all positions of the business with an emphasis on hustle and the ability to do more than one position at time if needed, while maintaining order accuracy

    Can confidently navigate CFAhome in addition to Pathway Modules to access necessary resources

    Possesses all behaviors of a Kitchen Team Leader

    Embodies all of the restaurant’s core values.

    Demonstrates vigilance and passion for food safety and cleanliness.

    Identifies & Initiates solutions for operational needs in the Kitchen

    Effectively coaches Team Members and Team leaders in ways which they can improve

  • Coordinates and ensures all Kitchen Team Leader Expectations are completed

    Manages all shifts, ensuring breaks are in compliance with state and federal law

    Daily Completion of SAFE Daily Critical

    Daily Completion of the Temperature Tracking Log

    Completes the daily and weekly cleaning checklist

    Maintains a LEAN production environment and other related systems

    Documents performance issues with Team Members using the bluebook point system

    Coaches Team Members using the E.S.R.C. Model

    Prepares for Weekly Meetings and One-On-Ones

    Educates Team Members on mitigating Food Cost & Waste

    Understands & Orders Inventory through inForm (opening supervisors)

    Organizes and maintains a consistent FIFO Inventory

    Maintains and cleans equipment as directed by the Maintenance or Kitchen Director

    Maintains a clean and food safe operating environment at all times

    Coordinates with the Prep Leader in ensuring all prep needs are met

    Prepares and organizes catering orders, ensuring they are completed on time

Compensation & Additional Benefits

  • Paid Time Off: 1 Hour Accrued for Every 50 Hours Worked

  • Quarterly Uniform Stipend: $35.00

  • Health Insurance Stipend