P/T BOH Lead

Puttery•Washington, DC

10d

About The Position

The BOH Lead is responsible for daily kitchen operations and should be knowledgeable about culinary positions, recipe standards, and guest hospitality. During assigned shifts, the BOH Lead opens and closes the venue according to standard procedures, verifies recipe adherence through line checks and visual inspections during service, and supports management, staff, and guest requests as needed. The role also helps foster an inviting kitchen atmosphere through positivity, support, shared knowledge, and effective communication. There are no direct reports, but the BOH Lead assists with supervising the culinary team when the Executive Chef or Sous Chef is absent.

Requirements

Able to work extended hours as required and during busy periods based on business needs.
Able to work with minimal supervision.
Excellent interpersonal and customer service skills.
Able to establish strong relationships with staff in other areas of operations, including managers and front-of-house departments.
Excellent organizational skills and attention to detail.
Demonstrated understanding of cooking methods, ingredients, equipment, and procedures.
Prior experience in a leading position with an excellent record of kitchen and staff management.
Able to respond accurately and quickly to in-the-moment conditions and provide solutions while prioritizing hospitality and guest experience.
Working knowledge of computer software programs, including MS Office, inventory management software, and point-of-sale systems.

Responsibilities

Oversee daily culinary operations and deliver an outstanding food experience for guests.
Follow culinary standards and training guidelines.
Show genuine appreciation for the team's dedication, hard work, and time.
Escalate issues and complaints related to staff, guests, and the kitchen.
Demonstrate skills in preparing, cooking, and serving safe and inspiring culinary items.
Ensure culinary products meet or exceed company standards.
Develop and maintain good working relationships with vendors, internal stakeholders, staff, and senior management.
Contribute to a climate of appreciation and respect for team members.
Perform other duties as assigned by the General Manager and Executive Chef.
Assist company leadership with additional projects and major initiatives as needed.
Open and close the venue following standard procedures.
Verify recipe adherence through line checks and visual inspection during service.
Support management, staff, and guest requests as needed.
Assist in supervising the culinary team in the absence of the Executive Chef or Sous Chef.
Support the Executive Chef in the general operation of the kitchen.
Supervise food preparation and ensure strict adherence to food hygiene regulations.
Recognize, maintain, and improve kitchen safety and sanitation.