BOH Manager

Hwy 55•Benson, NC

4d•Onsite

About The Position

Back of House (BOH) ManagerPosition Overview:We are seeking a dedicated and experienced Back of House (BOH) Manager to lead our kitchen operations with efficiency and excellence. The ideal candidate will possess a keen attention to detail, strong leadership capabilities, and a deep passion for culinary arts. In this role, you will be responsible for ensuring a seamless gastronomic experience by managing kitchen staff, overseeing inventory and food quality, and maintaining the highest standards of cleanliness and safety.

Requirements

Proven experience as a BOH Manager, Kitchen Manager, or similar role within the hospitality or food service industry.
In-depth knowledge of food safety regulations, kitchen equipment, and operational best practices.
Strong interpersonal and communication skills to effectively lead and motivate a diverse team.
Exceptional organizational skills, with the ability to multitask and prioritize in a fast-paced environment.
Proficient in managing budgets and financial performance metrics.
Ability to work flexible hours, including evenings, weekends, and holidays as necessary.

Nice To Haves

Culinary degree or equivalent professional certification is preferred but not required.

Responsibilities

Manage day-to-day kitchen operations and ensure alignment with the establishment’s standards and goals.
Supervise and mentor kitchen staff, fostering an environment of teamwork, professionalism, and continuous improvement.
Oversee inventory management, including ordering, storage, and efficient utilization of ingredients to minimize waste.
Ensure compliance with health and safety regulations and maintain exceptional levels of cleanliness and organization within the kitchen.
Collaborate with the front-of-house team to ensure smooth and timely service delivery.
Assist in menu planning and development, bringing creativity and uniqueness to the items offered.
Monitor food costs and labor budgets, implementing strategies to optimize resources and reduce expenditures.
Address any kitchen-related issues promptly and efficiently to ensure uninterrupted service.