P/T BOH Lead

Puttery•Washington DC, WA

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 a shift, 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. The role also helps create and maintain an inviting kitchen atmosphere through positivity, support, shared knowledge, and effective communication. There are no direct reports, but the BOH Lead assists in supervising the culinary team when the Executive Chef or Sous Chef is absent. The position supports the Executive Chef in general kitchen operations, oversees food preparation, ensures food hygiene and safety standards, and helps deliver food that meets or exceeds company standards. The work takes place in a fast-paced kitchen and entertainment environment with indoor and outdoor operations. Schedules may include early mornings, evenings, weekends, and holidays, and extended hours may be required based on business needs.

Requirements

Work extended hours as required and/or during busy periods based on business needs.
Work with minimal supervision.
Excellent interpersonal and customer service skills.
Ability 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 various cooking methods, ingredients, equipment, and procedures.
Prior experience in a leading position with an excellent record of kitchen and staff management.
Accuracy and speed in responding to in-the-moment conditions and providing solutions, with hospitality and guest experience as priorities.
Working knowledge of computer software programs, including MS Office, inventory management software, and point-of-sale systems.
Ability to stand, walk, bend, and reach frequently for extended periods during shifts.
Ability to lift, move, and carry up to 50 pounds frequently throughout the shift.
Ability to handle hot items, sharp utensils, and kitchen equipment in a high-traffic workspace.
Ability to focus, pay attention to detail, and adapt in a busy, team-oriented environment.

Responsibilities

Oversee daily culinary operations and deliver an outstanding, distinctive food experience for guests.
Follow culinary standards and training guidelines.
Recognize and express genuine appreciation for the team's dedication, hard work, and time.
Escalate issues and complaints related to staff, guests, and the kitchen.
Demonstrate preparation, cooking, and serving skills for safe and appealing culinary items.
Ensure culinary products meet or exceed company standards.
Develop and maintain 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, including additional projects supporting company initiatives.
Open and close the venue according to standard procedures during assigned shifts.
Verify recipe adherence through line checks and visual inspections during service.
Support management, staff, and guest requests as needed.
Help create and maintain an inviting kitchen atmosphere through positivity, support, shared knowledge, and effective communication.
Assist in supervising the culinary team when the Executive Chef or Sous Chef is absent.
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.