Director of Food Safety and QualityAt Chick-fil-A Twelve Oaks, our values challenge us to put our guests first, to communicate with clarity, to be responsible for our decisions as we work together and to strive for continuous improvement and stewardship. That's why we are committed to the Director of Food Safety and Quality.Description: Senior Leader, leader and owner of, "Safe food, Great food", Waste Management, Inventory (Chicken Tracking), 3rd Party Assessments (Ecosure and SAFE) and team member training and development.BIG 4 Ensure that Daily S.A.F.E. and eRQA are completed at least three times a day BreakfastAnd Lunch or DinnerMonitor and Evaluate Time and Temperature of all products100% Compliance to Food Safety and Quality systemsWhat is LEAN? All day, every dayWhat is AHA?Internal Quality measuring system.98% or higherChicken TrackingChicken Tracking systemWaste Tracking and Cool downQTallySignalCommunicate FindingsOversee Kitchen team membersEnsure that we are fully staffed at all timesWork side by side with the Kitchen Director to ensure that operational expectations are being exceeded.Ensure that the training regimen, outlined by the Director of Training and Development, is being executed by the brand ambassadors (BOH).Recommend any terminations to the Operator if necessary.3rd Party AssessmentsBe available to walk through with any 3rd party assessments and disseminate information to the team (Ecosure and Food Safety Assessments).Complete an RQA of all food 3 times weekly: Breakfast, Lunch and DinnerYou will need the quality description cards to assess the look of the product.WeightTemperatureProduct presentation90 second temping in accordance with Ecosure guidelines.Complete weekly spot checks on InventoryFreezerWalk-inProduceWe should be weighing finished products every Tuesday, Thursday and Saturday, with an emphasis on prep.Ensure that the proper smallwares are being used and products are made to the recipe.Execute the D.R.I.P. model.Ensure we track waste for the day, week and month.Coordinate with the Kitchen Director to update the Food Cost Scoreboard in alignment with goals and expectations of the restaurant.Make sure QTally/Signal waste management system is up to date in addition to being responsible for the team's awareness of waste information.Ensure that all Chicken is tracked from delivery to sale.We can start with a paper format, but I would like to transition to Trello as soon as possible.Utilize google drive resources to accurately track, record and predict important metrics for BOH.Organizational ImperativesThe factors that define and truly differentiate this position from all other positions; what absolute, unique things should this position fulfill that no other doesThe Director of Food Safety and Quality is responsible for:Ensuring we serve safe and great food100% completion rate on Food Safety Assessments, eRQA and Recipe and Service assessmentsHolding team to time and temperature standardsYou don't have to complete every one. Train team members and overseeCoaching the behaviors of all Team leaders and team members in the kitchen. Those behaviors include:Making sure all food we serve is not in the temperature danger zone (40-140 degrees)Verifying cooking and holding proceduresVerifying storage proceduresEnsuring all inventory is labeled and in the correct spot (Jolt labels, use first clips)FiFOEnsuring all refrigeration has a working thermometer present (inside and outside)Ensure that all gaskets, filters and equipment is maintained to the standard of ExcellenceAll inventory is clean and organizedAll machines and equipment are cared for and food safeEspecially breading table, 4 comp sink, ice machine and lowboysDishes are clean and not cracked, broken or missing piecesCoaching, evaluating and providing accountability for all team members in the kitchen from a food safety perspectiveAligning daily practices of kitchen with the vision of the organization and with thematic goal of the leadership teamDutiesEnsure that we complete Daily S.A.F.E. and RSA assessments three times dailyBreakfastAnd Lunch or DinnerCommunicate findings to the team members and Leadership team100% completion, everyday; no excusesEnsure that we take the temperature of "First Cook" and record it on dry erase board (Support)All fried H.E.R.O. products: Breakfast filets, nuggets, lunch filets, spicy lunch filetsAll grilled products: Grilled breakfast, grilled lunch, grilled spicy (for SW Salad)Make sure you test products cooked from each henny and off of each garland grillEnsure that we record and track waste from each day partMonitor waste and communicate findings to the teamEnter waste in the systemMake sure iPads are charged and working at all timesQTallyEnsure that all cooked food is on a timer at all timesTimer iPadDuke/Merco holding system90 second time and temp before being delivered to the lineEnsure that we check-in bread delivery (Support)Count the number of bread racksEnsure that the bread is up to quality standards; if not receive a creditDo not accept damaged or outdated breadSign invoice and place it in the folder outside of the officeEnsure that chicken cooldown process is accurate and implemented at all timesA copy of the process is in the drive and on pathwayMake sure all inventory placed in the holding cabinet, lowboys, thaw cabinet and walk-in refrigerators is wrapped up properly and day-dotted/stickered from Jolt with the correct informationEcolab Stickers should have: initials, date, time and productActually walk through the restaurant and make sure that everything has the correct labelBe aware of your holding times; if any product is out of time please discard it and track it as wasteMake sure the chicken to be used first has a use first clip and thaw cabinet is cleaned without excess chicken pieces or juiceEnsure that thaw cabinet is cleaned dailyEnsure that sanitizer water is validThe water in the sink and KICs buckets should register between 100-400 ppm at all timesRed wipes Make sure no dishes are on the floor, unless they are being currently washedAlways separate Raw Dishes and RTEMake sure that breading table pans, inserts and utensils are being washed and sanitized every four hoursEnsure that Chicken tracking is valid Make sure the Jolt checklist is up to date and being completed.Update Chicken thawing allocation monthlyWeekly DutiesComplete a dish auditMake sure dishes are clean, without cracks or broken and placed into the correct spotsCheck breading tableMake sure temperature gauge is accurate and table is cleanCheck ice machineMake sure it is clean and free of moldComplete an RSA (3 times a week: 1 Breakfast, 1 Lunch, 1 Dinner)Make sure you have your scale, thermometer and picture guideRecord weight and temperature of all productsCalibrate the presentation vs how it should look on the picture guideAll food, unless specials, should be grabbed from the chuteComplete a Spot Check on all chicken and friesThis should be done and recorded in inFormCreate a system to weigh cases of chicken to ensure they meet spec.If a credit is warranted apply for one using QIC.Complete Fry CalibrationTwice a weekSame time periodComplete Prep recalibration auditEvery Tuesday and Saturday morningweigh finished prep products and ensure they meet weight requirementsComplete Ice Dream AuditHave Team member make productsWeigh them to ensure they meet weight requirementsEvaluate cleanliness of ice dream machineBi-weekly DutiesComplete a Mock EcoSure assessmentCreate and implement a program where findings are recorded and emphasized in training and recalibration of team membersMonthly dutiesComplete a mock Health Department AssessmentSuccess Factors & Matching MeasurementsHow will you know if this position has been successful?We will know the Director of Food Safety and Quality(BOH) is successful if:CEM scores (to be measured in 30-day and 90-day increments):Order Accuracy > 98%Speed of Service > 82%Taste > 82%ACE > 82%Cleanliness > 82%Food Cost Gap >.5%Labor Cost Gap >1%IPO > 1%Waste > 10 lbs/month0 Food safety occurrencesDaily S.A.F.E. and RSA completion 100%EcoSure Assessment > 98%AHA % > 98%QIVImprove MonthlyGoal is all-rightFood Safety Score of 1Profit > 15%Ensure that all aspects of the BOH business are within budgetSales Growth > 18%Email your weekly report to Operator by Sunday at 5pmBehavioral CharacteristicsWhat specific behaviors should a person in this position have in order to achieve both Success and Organizational imperatives?The Director of Food Safety and Quality should:Work a minimum of forty hours per weekat least 20 hours of OperationsAllocate at least two hours per week to:PlanningPersonal developmentTeam member coaching and evaluatingFocus on systematically and effectively communicating all Food Safety and Quality related goals and success factors to team membersCombine critical thinking, impeccable organization and practical leadership to create a culture of innovationEffectively coach and give direction across all 3 day partsAlign hiring, training, and evaluation practices with the Vision of the restaurantLead with LoveBe on timeEnthusiastically and passionately lead the Kitchen TeamWinning Hearts, every meal, every day; One bite at a time.REQUIREMENTSAt least 20 hours OperationsIn our kitchens, we focus on fresh and simple ingredients. 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 several times a week. 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.
Job Title
Food Safety and Quality Director