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Director of Back of House

The Director of Back of House 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 prepared to lead, and our restaurant consistently delivers safe, high-quality food with operational excellence.

The Director of BOH is not only responsible for managing large shifts but also for developing leaders, building effective systems, generating accountability, and continuously improving the business. A successful BOH Director builds a kitchen that performs at a high level, whether or not the Director is personally present.

The Director of BOH works closely with the Owner/Operator, Director of People and Culture, Directors of FOH, and the 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 necessary flexibility and availability to lead a high-volume restaurant operation across multiple time slots.

Development of People and Leadership

Our first priority is to develop great people and great leaders.

The Director of BOH:

• Leads, trains, develops, and holds accountable our BOH Assistant Managers and other BOH leaders.
• Builds a strong network of team leaders, senior members, trainers, and future leaders.
• Creates meaningful opportunities for leaders to take responsibility and grow.
• Ensures team members receive consistent coaching, feedback, recognition, and accountability.
• Collaborates with our Director of People and Culture on staffing, retention, development, performance, and succession.
• Builds leadership depth so that the BOH never depends on a single person.

Food Quality and Safety

Having a culture where serving safe and excellent food is non-negotiable.

• Maintain solid food safety and accountability systems.
• Ensure Chick-fil-A food quality and operational standards are consistently met.
• Always be prepared for health inspections, SAFE evaluations, and third-party food safety visits.
• Ensure leaders effectively execute food safety checks, sanitation standards, hold times, temperature controls, and corrective actions.
• Use observations, results, and trends to continuously improve food quality and safety.

Operational Performance and Production

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

• BOH production, performance, product availability, and preparation.
• Develop systems for prep, thawing, breading, production, rotation, transitions, peak periods, catering, and closing.
• Identify operational limitations and lead sustainable improvements.
• Ensure BOH and FOH function as a coordinated, single restaurant.
• Prepare the kitchen for demand rather than simply reacting to it.
• Continuously improve capacity, efficiency, and execution.

Business Performance and Operations

Understand and influence the business results of the kitchen.

• Own BOH labor productivity and its effective deployment.
• Monitor food cost, waste, inventory, and other controllable expenses.
• Ensure inventory and order systems are accurate and effective.
• Use restaurant performance data to identify opportunities and develop action plans.
• Balance productivity and management with food quality, team development, and customer experience.
• Understand how BOH decisions impact overall restaurant performance and profitability.

Facilities and Equipment

Create a clean, safe, and ready-to-operate kitchen.

• Establish clear responsibility for kitchen cleanliness and equipment care.
• Ensure preventive maintenance systems are consistently executed.
• Identify equipment and facility issues early and ensure timely resolution.
• Coordinate with vendors when external repair or service is required.
• Ensure leaders and team members understand their role in protecting the restaurants equipment and resources.

Systems and Continuous Improvement

We want leaders who improve the restaurant, not just maintain it.

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

What Were Looking For

The strongest candidate will:

• Be an exceptional developer of people and leaders.
• Demonstrate sound judgment and maintain composure under pressure.
• Maintain high standards while genuinely caring about people.
• Create accountability without becoming the solution to all problems.
• Think systemically and continuously seek 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 service leadership.
• Be willing to learn all aspects of our BOH operation and Chick-fil-A operational standards.
• Understand that excellent execution in the kitchen ultimately serves our team members and guests.

Preferred leadership in restaurants, high-volume operations, kitchen leadership, or Chick-fil-A experience, but not required. Were interested in exceptional leaders who have demonstrated an ability to develop people, build systems, and produce results.

Required:

• At least 18 years old
• Ability to work in a dynamic restaurant environment
• Ability to communicate effectively in English
• Ability to lift and carry between 10 and 65 pounds
• Availability and flexibility suitable for a senior restaurant leadership position
• 2 years of leadership experience
• 1 year of restaurant experience
• Active SNHD Food Handler Card
• Valid drivers license and reliable transportation
• Experience with Google Suite/Microsoft Suite

Preferred:

• ServSafe Manager Certification
• Bachelors degree in Culinary or a closely related field
• Understanding of LEAN methodology
• Experience with Hotschedules
• 1+ years of experience in Chick-fil-A

Chick-fil-A Appearance Standards:

• Piercings allowed but limited to simple stud earrings, one single nostril piercing. No other facial piercings allowed.
• Nails must meet health department requirements and not extend beyond fingertip length. No artificial nails allowed.
• Tattoos must not be visible on the face or neck.
• Natural hair color accepted. Natural hair color dyeing allowed. No unnatural hair colors.
• Facial hair: Short and neatly groomed facial hair, with defined cheeks 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 and high-quality food, with speed, productivity, cleanliness, and care.

Assistant Managers know what they own and are growing as leaders. Team Leaders lead shifts with confidence. Team members receive excellent training, clear expectations, coaching, and opportunities to grow.

Problems are identified and resolved at the appropriate level.

Most importantly,