BOH Supervisor

The BOH Supervisor works closely with the Chef de Cuisine to assist in managing the line and ensuring the flow of service is efficient and smooth. A key responsibility will be learning and refining hisher own mentoring style, understanding and enforcing training and coaching team members. With a heavy emphasis placed on maintaining the cleanliness standards of the kitchen and other back of the house areas while working closely with the Chef de Cuisine.Responsible for the control of the quality of the food, ensure all checklists are being used, making sure that employees are following the health and safety guideline when it comes to cooking the savory items. Assists in quality control and leading the back of the house in the absence of the Chef de Cuisine.Duties & ResponsibilitiesEnsure consistency of all products representing the Common Bond Brand.Work with the FOH to assist with the development of customer relations.Responsibilities include keeping the kitchen and serving areas to a high standard of cleanlinessMaintain complete knowledge of correct use of equipment; use equipment and tools only as intended, properly and safelyEstablish priority items for the dayInform a manager of any supplies that need to be requisitionedAssist in the smooth, safe running of the kitchen preparationPrepare all menu items following recipes and yield guides, according to departmental standardsInform Chef de Cuisine of any foreseeable shortages before items run outMaintain proper storage procedures as specified by Health Department and Common Bond requirementsMinimize wasteMaintain a clean and sanitary work environmentAssist with receiving order and rotation of raw ingredients and back stock levelsTrain staff to standard performance levelsKnowledge of all production in the kitchenAdditional duties as assignedRequired Knowledge, Skills & AbilitiesCreativity, culinary aptitude and a passion for working with foodAbility to learn quicklyAbility to understand and carry out oral & written instructions and request clarification if neededAbility to work as part of a team and cultivate a culture of teamworkAbility to build and maintain relationshipsAbility to work varied shifts, including weekends and holidaysAble to lead and mentor a teamQualificationsMaintain uphold the standard of a professional restaurant image, including kitchen cleanliness, proper uniforms, and appearance standardsA Food Managers Certification where required by local and state health code regulationsMust always be able to work an 8-hour shift standing upAbility to lift up to 50 lbs.Reports to: Corporate Executive ChefFLSA Status: Hourly Non-exempt

Created: 2025-02-25