BOH Supervisor | Gatehouse

Urban Outfitters•Philadelphia, PA

6d•$23 - $26•Onsite

About The Position

Situated at the entrance gate to Philadelphia's historic Navy Yard, an old gatehouse houses this lively yet laidback eatery featuring a large outdoor patio and beer garden. We are seeking a detail-oriented, passionate Kitchen /BOH Supervisor to join our culinary leadership team. In this role, you will work closely with the Head Chef to oversee prep, lunch/dinner service, and kitchen organization. You will act as a pivotal bridge between management and line staff—managing day-to-day operations, kitchen sanitation, inventory, and labor control. The ideal candidate is a skilled professional cook who leads by example and is looking for an exciting, new opportunity!

Requirements

Minimum 2 years restaurant experience required.
Capacity to teach others pertinent to this role.
Must be able 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.

Nice To Haves

Culinary degree preferred but not required.

Responsibilities

Oversee prep, lunch/dinner service, and kitchen organization.
Manage day-to-day operations, kitchen sanitation, inventory, and labor control.
Plan, oversee and execute the production and presentation for all meals served during a respective service period.
Manage food and supplies purchases through vendors and adjust purchasing based upon financial objectives.
Maintain accurate inventories to ensure appropriate stocking levels and proper rotation of perishable food, including cleaning and organization of all storage areas.
Assign cleaning tasks to line cooks, prep cooks, dishwashers and pastry staff.
Manage HACCP logs for any in-house production of products that require control logs.
Manage labor of all kitchen staff, including budget adherence, hiring, training and discipline.
Oversee maintenance of facilities, including preventative and emergency services to equipment.
Participate in all safety meetings and implement new or existing policies.
Attend all scheduled meetings and bring suggestions for improvement.
Perform other related duties as assigned by the Chef or manager-on-duty.