Position Details
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
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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
Required Reading: The Art of Operational Excellence (Completed and review with Training Director)
90% or more on Trainer Test (Administered by Training Director)
Training packet mastered (Demonstrated by passing test mentioned above)
No more than 10 points currently documented in the Blue Book
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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
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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 Slack 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
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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 10 points currently documented in the Blue Book at the time of consideration for promotion
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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
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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
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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 10 points currently documented in the Blue Book at the time of consideration for promotion
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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
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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
Hourly Rate: $19.50 - $20.50 | Full Availability: $21.00 - $22.00
Paid Time Off: 1 Hour Accrued for Every 100 Hours Worked
Health Insurance Stipend: $400.00
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 Team Leader
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Team Member 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
Required Reading: Art of Connecting With Others & The Art of Changing Culture
No more than 10 points in the Blue Book at time of consideration for promotion
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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
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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 with E.S.R.C. Model
Will complete assignments given by FOH Director
Responsible for opening and closing the restaurant in accordance with safety procedures
Responsible for Team Member accountability - putting Team Members in the Blue Book
Back of House Team Leader
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Team Member must hold the position of Team Leader for at least 45 days before they become eligible for the position of Shift Supervisor
35+ hours of availability, 5 days a week,
Must be available to open or close at least twice a week
Required Reading: Art of Connecting With Others & The Art of Changing Culture
No more than 10 points in the Blue Book at time of consideration for promotion
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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
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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
Full Availability: $23.00 - $24.00
Paid Time Off: 1 Hour Accrued for Every 50 Hours Worked
Quarterly Uniform Stipend: $35.00
Health Insurance Stipend: $575.00
Operations Director
The Need & Want
There must be a vacant position open. Completion of requirements does not grant automatic promotion. All promotions or hires must have the majority approval from the peer leadership level.
Operations Director
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40+ hours per week availability, six days a week.
Available to work until 8pm at least two days a week
Required reading: Art of Operational Excellence, Art of Self Leadership, Art of Connecting with Others, Art of Changing Culture
High School Diploma
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Well organized with excellent verbal, written, and electronic communications skills.
Ability to have direct constructive and disciplinary conversations with Team Members
Systematically and effectively communicates all goals and success factors to Team
Combines critical thinking and practical leadership to foster a culture of innovation
Effectively coaches and gives direction to Team Members
Understands the fundamentals of every operational position under their leadership
Intentionally grows and nurtures relationships with the entire Team
Able to make crisis decisions quickly when needed
Enthusiastically and passionately leads the Team
Has unquestioned integrity and is above reproach in all relationships of the business
Demonstrates and knows Chick-fil-A Lakewood’s Cultural Values
Operates as results oriented, systems thinker, and a quick learner
Maintains brand standards through actions and consistent coaching
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Oversees Inventory management and End of Month counts
Collaborates with other Directors to ensure unity and clarity
Compels peers to be responsible in their roles and responsibilities
Assists in proper termination of Team Members when necessary
Performs duties specific to their area of expertise
Oversees growth and development of leaders reporting to them
Builds, develops, and innovates their area of the business
Compensation & Additional Benefits
Full Availability: $25.00+
Paid Time Off: 1 Hour Accrued for Every 25 Hours Worked
Quarterly Uniform Stipend: $150.00
Health Insurance Stipend: $750.00
Monthly Bonuses (based on meeting certain restaurant goals): Between $300 - $700 on average