Food Safety and Quality Manager

In 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. Ensuring Safe Daily Critical is done two times a day by BOH Ensuring that all BOH team members know how to conduct a Safe Daily Critical Ensuring ERQA is getting done two times a day by FOH Tracking and reporting progress of both ERQA and Safe daily results and areas ofimprovements Meeting with BOH leaders twice a month on food safety and quality to discuss bestpractices and ideas. Meet with Operator once a month to discuss any issues that may arise. Go over CEM scores on taste and temperature Tracking of individual food items on their CEM’S Ensuring that equipment is up to date for food safety measures (ex. pans, dishwasher,fryers, and breading table) Conducting a monthly mock safe walk visit Ensure that daily operations of the kitchen are being met at a standard of excellence