Director - Back Of House

Role Overview:

The Back of House Director is a senior restaurant leader responsible for the overall performance, people, systems, and culture of our kitchen.

This leader creates an environment where Team Members can succeed, leaders are equipped to lead, and our restaurant consistently delivers safe, high-quality food with operational excellence.

The BOH Director is responsible not simply for running great shifts, but for developing leaders, building effective systems, creating accountability, and continually improving the business. A successful BOH Director builds a kitchen that performs at a high level whether or not they are personally present.

The BOH Director works closely with the Owner/Operator, Director of People & Culture, FOH Directors, and BOH leadership team to serve our Team Members, guests, restaurant, and North Las Vegas community.

Position Type:

Full-Time Leadership Position

This position requires the flexibility and availability necessary to lead a high-volume restaurant operation across multiple dayparts.

People & Leadership Development

Our first priority is building great people and great leaders.

The BOH Director will:

• Lead, coach, develop, and hold accountable our BOH Assistant Directors and other BOH leaders.
• Build a strong pipeline of Team Leaders, Senior Team Members, Trainers, and future leaders.
• Create meaningful opportunities for leaders to take ownership and grow.
• Ensure Team Members receive consistent coaching, feedback, recognition, and accountability.
• Partner with our Director of People & Culture on staffing, retention, development, performance, and succession planning.
• Build leadership depth so the BOH is never dependent on one individual.

Food Quality & Food Safety

Own a culture where serving safe, excellent food is non-negotiable.

• Maintain strong food safety systems and accountability.
• Ensure Chick-fil-A food quality and operating standards are consistently executed.
• Maintain everyday readiness for health inspections, SAFE evaluations, and third-party food safety visits.
• Ensure leaders effectively execute food safety checks, sanitation standards, holding times, temperature controls, and corrective actions.
• Use observations, results, and trends to continually improve food quality and food safety.

Operational Performance & Production

Build a systems-based kitchen capable of consistently executing at a high level.

• Own BOH production, throughput, product availability, and readiness.
• Develop systems for prep, thawing, breading, production, rotation, transitions, peak periods, catering, and closing.
• Identify operational constraints and lead sustainable improvements.
• Ensure BOH and FOH operate as one coordinated restaurant.
• Prepare the kitchen for demand rather than simply reacting to it.
• Continually improve capacity, efficiency, and execution.

Labor & Business Performance

Understand and influence the business results of the kitchen.

• Own BOH labor productivity and effective deployment.
• Monitor food cost, waste, inventory, and other controllable expenses.
• Ensure inventory and ordering systems are accurate and effective.
• Use restaurant performance data to identify opportunities and develop action plans.
• Balance productivity and stewardship with food quality, Team Member development, and the guest experience.
• Understand how BOH decisions impact the overall performance and profitability of the restaurant.

Facilities & Equipment

Create a clean, safe, and operationally ready kitchen.

• Establish clear ownership for cleanliness and equipment care.
• Ensure preventative maintenance systems are consistently executed.
• Identify equipment and facility issues early and ensure timely resolution.
• Coordinate with vendors when outside repair or service is required.
• Ensure leaders and Team Members understand their role in protecting restaurant equipment and resources.

Systems & Continuous Improvement

We want leaders who improve the restaurant—not simply maintain it.

• Evaluate existing BOH systems and identify opportunities to simplify and improve them.
• Establish clear ownership, standards, and accountability.
• Solve root causes rather than repeatedly addressing symptoms.
• Develop systems that remain effective without constant Director involvement.
• Partner with FOH and People & Culture leadership on restaurant-wide priorities and improvements.

What We’re Looking For

The strongest candidate will:

• Be an exceptional developer of people and leaders.
• Demonstrate strong judgment and remain composed under pressure.
• Hold high standards while genuinely caring for people.
• Create accountability without becoming the solution to every problem.
• Think in systems and continually look for ways to improve.
• Be comfortable using operational and financial data to make decisions.
• Communicate clearly and work effectively across departments.
• Demonstrate initiative, humility, integrity, and servant leadership.
• Be willing to learn every aspect of our BOH operation and Chick-fil-A operating standards.
• Understand that excellent kitchen execution ultimately exists to serve our Team Members and guests.

Previous restaurant leadership, high-volume operations, kitchen leadership, or Chick-fil-A experience is preferred but not required. We are interested in exceptional leaders who have demonstrated the ability to develop people, build systems, and produce results.

Required:

• At least 18 years of age
• Ability to work in a fast-paced restaurant environment
• Ability to communicate effectively in English
• Ability to lift and carry 10–65 lbs
• Availability and flexibility appropriate for a senior restaurant leadership position
• 2 years of leadership experience
• 1 year of restaurant experience
• Active SNHD Food Handler Card
• Valid driver’s license and reliable transportation
• Experience with Google Suite/Microsoft Suite

Preferred:

• ServSafe Manager Certification
• Bachelor’s Degree in Culinary or closely related field
• Understanding of LEAN methodology
• Experience with Hotschedules
• 1+ years of Chick-fil-A experience

Chick-fil-A Appearance Standards:

• Piercings are allowed but limited to ears with simple studs, a single nostril with a simple stud. No other facial piercings are allowed.
• Fingernails must meet health department requirements and not extend past fingertips. No false fingernails allowed.
• Tattoos must not be visible on face or neck.
• Natural hair coloring is acceptable. Dying hair in natural colors is allowed. Dying hair in unnatural hues is not allowed.
• Facial hair- Short neatly groomed facial hair with defined cheek and necklines.

Benefits

• Chick-fil-A is closed on Sundays
• Competitive compensation
• Health insurance
• Dental insurance
• Vision insurance
• Life insurance
• Disability insurance
• Employee discount
• Other
• Paid training

What Success Looks Like

The BOH consistently delivers safe, high-quality food with speed, productivity, cleanliness, and stewardship.

Assistant Directors know what they own and are growing as leaders. Team Leaders confidently lead shifts. Team Members receive great training, clear expectations, coaching, and opportunities to grow.

Problems are identified and solved at the appropriate level.

Most importantly, the BOH performs at a high level even when the BOH Director is not present.

Working at a Chick-fil-A® restaurant is more than a job – it’s an opportunity for teamwork and leadership development in a positive, people-focused environment. Most Chick-fil-A restaurants are locally owned and operated by independent, franchised Operators who invest in the future of their Team Members and give back to their communities.

Salary

Starting at $20.00 per hour

Benefits

Bonus pay, Flexible schedule, Health insurance, Dental insurance, Vision insurance, Life insurance, Disability insurance, Employee discount, Other, Paid training

Job Type

Full time

Schedule

8 hour shift, Monday to Friday, Day shift, Other, Weekend availability, Holidays, Overtime