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 his/her 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 & Responsibilities

• Ensure 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 cleanliness
• Maintain complete knowledge of correct use of equipment; use equipment and tools only as intended, properly and safely
• Establish priority items for the day
• Inform a manager of any supplies that need to be requisitioned
• Assist in the smooth, safe running of the kitchen preparation
• Prepare all menu items following recipes and yield guides, according to departmental standards
• Inform Chef de Cuisine of any foreseeable shortages before items run out
• Maintain proper storage procedures as specified by Health Department and Common Bond requirements
• Minimize waste
• Maintain a clean and sanitary work environment
• Assist with receiving order and rotation of raw ingredients and back stock levels
• Train staff to standard performance levels
• Knowledge of all production in the kitchen
• Additional duties as assigned

Qualifications

• Maintain uphold the standard of a professional restaurant image, including kitchen cleanliness, proper uniforms, and appearance standards
• A Food Managers Certification where required by local and state health code regulations
• Must always be able to work an 8-hour shift standing up
• Ability to lift up to 50 lbs.

Required Knowledge, Skills & Abilities

• Creativity, culinary aptitude and a passion for working with food
• Ability to learn quickly
• Ability to understand and carry out oral & written instructions and request clarification if needed
• Ability to work as part of a team and cultivate a culture of teamwork
• Ability to build and maintain relationships
• Ability to work varied shifts, including weekends and holidays
• Able to lead and mentor a team

Reports to: Corporate Executive Chef

FLSA Status: Hourly/ Non-exempt