BOH Supervisor
On-sitePhiladelphia, Pennsylvania, United States
Job Summary
Oversee all meal preparation, cooking, and presentation while assisting the Sous Chef and Chef de Cuisine with plate-up, sanitation, inventory, costing, and ordering. Manage food and supplies purchases through vendors, maintain accurate inventories with proper rotation, and create new menu items including recipe writing and scheduling tastings. Direct line cooks, prep cooks, and dishwashers on cleaning tasks and assign labor duties while ensuring budget adherence and hiring. Monitor HACCP logs for in-house production, oversee equipment maintenance, and actively participate in safety meetings. Perform contingency duties to assume the role of Head Chef when absent.
Required Qualifications
- Minimum 2 years restaurant experience
- Capacity to teach others pertinent to this role
- Ability to communicate clearly with managers, kitchen and dining room personnel, and all Culinary Leadership
- Ability to reach, bend, stoop and frequently lift up to 50 pounds
- Ability to work in a standing position for long periods of time (up to and exceeding 12 hours)
- Must be able to follow printed recipes and all directions and specifications as directed by Culinary Leadership
- Must maintain high personal hygiene standards
Desired Qualifications
- Culinary degree
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