Join a winning team with an average unit EBITDA up 60% since 22, rising AUVs & flexible development options!
Founded in San Antonio, Texas, in 1952, Church's Texas Chicken® and Texas Chicken® is a globally recognized brand in the Quick Service Restaurant industry and one of the largest quick service chicken concepts around the world. Church's Texas Chicken serves up a rich tradition of BOLD Southern hospitality and freshly prepared, high quality, authentic home-style fare, to help people provide affordable, complete meals for their families. Church's menu includes its world famous Original and Spicy chicken, Tender Strips® and chicken sandwiches with classic sides and hand-made from scratch honey-butter biscuits. The Church's system consists of more than 1700 locations in 24 countries and system-wide sales of $1.2 billion. Throughout the world the company operates two brands: Church's Texas Chicken and Texas Chicken.
On-site
Analyze budgets and restaurant operations to support profitability, including adjusting food preparation methods and menu prices and monitoring revenues and labour costs. Plan daily operations, recruit and review staff, manage inventory, ensure health and safety compliance, and negotiate with suppliers.
On-site · Leduc
Analyze the restaurant budget and daily operations to support profitability, including adjusting food preparation methods and menu prices and monitoring revenue and labor costs. Organize operations and inventory, recruit and review staff, ensure health and safety compliance, and negotiate with suppliers.
On-site
Analyze the restaurant budget, evaluate daily operations, and adjust food preparation methods and menu prices to support profitability and control labor costs. Plan and organize operations, recruit and supervise staff, manage inventory and product costs, ensure health and safety compliance, and coordinate supply arrangements with vendors.
On-site · Leduc
Analyze the restaurant budget, evaluate daily operations, and adjust food preparation methods and menu prices to support profitability. Plan and oversee operations, recruit and monitor staff, manage inventory and costs, ensure health and safety compliance, and coordinate supplies with vendors.
On-site · Edmonton
Allocate resources and coordinate the work of regions, divisions, and departments to implement organizational policies and programs. Establish organizational objectives and departments, and oversee financial and administrative controls, promotional campaigns, and human resources planning.
On-site · Medicine Hat
Manage and evaluate daily restaurant operations, including budgets, food costs, menu pricing, staffing, inventory, and health and safety compliance. Supervise and train staff, negotiate with suppliers and clients, support marketing activities, and address customer concerns.
On-site · Medicine Hat
Establish work schedules and supervise staff who prepare and portion food, including training them in job duties, sanitation, and safety. Ensure food and service meet quality standards, address customer concerns, maintain operational records, prepare reports, and oversee tray assembly and food trolley delivery.
On-site · Waterloo
Analyze and develop budgets to support restaurant profitability, evaluate daily operations, and manage inventory. Schedule and supervise staff, address customer concerns, provide customer service, and manage events.
On-site · Lasalle
Analyze budgets to support restaurant profitability, plan and organize daily operations, and recruit, schedule, and supervise staff. Maintain inventory, conduct performance reviews, address customer concerns, provide customer service, and manage events.
On-site · Lasalle
Analyze the restaurant budget to increase and maintain profits, and plan and organize daily operations. Recruit and schedule staff, conduct performance reviews, manage inventory, address customer concerns, provide customer service, and manage events.
On-site · Waterloo
Establish work schedules and methods, supervise food preparation and portioning staff, and train employees in their duties, sanitation, and safety procedures. Hire food service staff, address customer concerns, prepare reports, and provide food order summaries to the chef.
On-site · Toronto
Manage daily restaurant operations, including staff scheduling, supervision, training, performance reviews, inventory, and health and safety compliance. Monitor revenues and labour costs, balance cash and prepare reports, negotiate with suppliers, support marketing plans, and address customer concerns.
On-site · Leduc
Establish work schedules, supervise and train food service staff, and ensure food preparation, service, and tray and trolley assembly meet quality standards. Estimate supplies and costs, address customer concerns, maintain operational records, and prepare reports.
On-site · Chilliwack
Establish work schedules and methods, hire and train food service staff, and ensure food and service meet quality standards. Estimate supplies and costs, address customer concerns, maintain operational records, and prepare reports.
