$22–25/hr | Full-time | On-site in Forsyth, GA
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We are hiring a Kitchen Manager who runs the kitchen day-to-day. This is hands-on, on-the-floor leadership in a high-volume restaurant. You will spend most of your day on the floor, leading the team through the work, not running things from a desk.
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You report to our Kitchen Director. You lead kitchen shifts, uphold standards through the rush, and keep the whole kitchen moving across both sides: the production line and the prep, stock, and readiness that feed it. You partner with our two specialized kitchen managers, one over production and one over supply and facilities, and you own the floor when you are running the shift.
Read this part. It is the honest picture of the job, and it will save us both time.
This is on-the-floor leadership, not a desk job. Most of your day is on the floor, in the kitchen, doing the work next to your team. If you are looking for a role you run mostly from an office, this is not it.
You lead a young team. A lot of our team members are teenagers and early-career. Coaching, developing, and leading young people through a fast shift is the job, not a side part of it. If that energizes you, you will do well here. If it drains you, this is not the right seat.
The pace is real. We are a high-volume restaurant. Rushes are fast and physical. You need to be comfortable leading when it is busy and loud.
This is an on-site position in Forsyth, GA. We are not flexible on location. A long daily commute is a hard fit for a role with closing shifts.
Saturday availability is required. You will not work every Saturday, but you have to be available for them. This is non-negotiable. We are closed every Sunday.
Nights and closing shifts are part of it. You lead the team through rushes, clean-up, and end-of-day wrap.
We are hiring for the long haul. We want someone who commits to this role for at least two years. Learning the kitchen, building the systems, and training your backup takes time.
You run the kitchen across both sides. You are not tied to one narrow lane.
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Lead shifts. Manage the team, solve problems in real time, and hold the standard when it gets busy.
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Run the kitchen. Own the shift end to end, keep the whole kitchen moving, and keep the standard up whether you are on the line or working prep and readiness.
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Develop people. Coach and grow the team members on your shifts, most of them young and early in their work life.
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Hold food quality on the line. Every product to Chick-fil-A standard, especially under pressure.
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Own food safety on the line. This comes first, every shift. Holding temps, labeling, FIFO, and clean-as-you-go are built into how your team works, not checked after the fact, and never traded away when it gets busy.
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Keep the kitchen ready. Prep is done, positions are set, and the line has what it needs when the rush hits. Partner with the Kitchen Logistics Manager on supply and equipment.
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Build a backup for the jobs you own. We call it a PACE plan (Primary, Alternate, Contingency, Emergency), so the work never depends on one person being there.
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The team runs the shift well because you led it well, especially when it was busy.
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Young team members get better because you coached them.
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The kitchen holds the standard on your shifts, and a trained backup holds it when you are not there.
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Food goes out fast, hot, and to standard through every rush.
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Food safety holds every shift, busy or slow. It does not waver. The line is inspection-ready during service because that is how you run it, not something you scramble to fix before an audit.
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The kitchen runs across both sides without a gap, because you keep production and readiness moving together.
You have led people in a fast, physical, hands-on environment. You are comfortable being on the floor, not behind a desk. You can lead a young team through a hard shift and still coach them the next day. You run a system, you do not just react to it.
You do not need a Chick-fil-A background. You do need to want this kind of work: high pace, on position, leading people. Experience running a team in a high-volume kitchen, service, retail, or operations environment is relevant. So is any real experience leading a shift and holding a standard when it counts.
Pay: $22.00–$25.00 per hour, based on experience.
Schedule: Full-time. Saturday availability required. Closed Sundays. Includes opening, morning, evening, and closing shifts. Shifts run 8, 10, or 12 hours depending on the week.
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Health, dental, and vision insurance
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Free virtual health care access, 24/7, for you and your family.
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401(k) with employer match
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Paid time off
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Paid training
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Meal benefit while on shift
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Chick-fil-A Remarkable Futures Scholarship eligibility for team members
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Mileage reimbursement where applicable
Chick-fil-A Forsyth (Store 05720) is independently owned and operated by Grady Hospitality LLC. Employment decisions are made by the Operator, not Chick-fil-A, Inc.
Chick-fil-A Forsyth is a locally owned and operated restaurant in Forsyth, Georgia. We're selective about who joins our team because we believe the right people make the difference. If you want a job where your work ethic gets noticed, your leader knows your name, and you actually have room to grow, this is worth your time.
Pay: $22.00 - $25.00 / hour
Benefits:
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Flexible schedule
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Employee discount
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Paid training
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Mileage reimbursement
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Paid time off
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Health insurance
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Referral program
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401(k)
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401(k) matching
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Dental insurance
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Vision insurance
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Other
Job Type: fulltime
Schedule:
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Weekend availability
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Holidays
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Day shift
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Night shift
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Other
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Overtime
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8 hour shift
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10 hour shift
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12 hour shift
Education: High school degree
Work location: On-site
