BOH Supervisor

The Fifty/50 Restaurant Group•Chicago, IL

1d•$23 - $25•Onsite

About The Position

This role is responsible for setting up and stocking stations, preparing food for service, cooking menu items, and maintaining a positive and professional approach with coworkers. The BOH Supervisor must ensure high-quality food is served in a timely manner and comply with nutrition and allergy regulations. They will also assist with preparation and obtain a Food Handlers Certificate within two weeks of hire. Additionally, this role requires flexibility to fill in as needed, maintain health and food safety standards, restock items, and clean. The position involves physical demands such as standing/walking for extended periods, lifting up to 50 pounds, and tolerating potential allergens.

Requirements

At least 18 years old.
Have a minimum of 1 year line cook experience.
Ability to work quickly while maintaining safety standards and procedures.
Ability to properly handle a knife, confidently.
Ability to work in high volume environments.
Ability to work early morning hours or late evening hours.
Ability to work a consistent schedule of 5 days per week.
Understanding of various cooking methods, ingredients, and how to use kitchen equipment.
Must pass/take a Food Handlers Certificate within two weeks of hire date.

Nice To Haves

Servsafe Certified Staff

Responsibilities

Set up and stock stations with all necessary mise en place.
Answer, report, and follow instructions from executive chef and/or kitchen managers.
Prepare food for service.
Cook menu items with the rest of the kitchen staff.
Maintain a positive and professional approach with coworkers.
Ensure that food comes out simultaneously with high quality and in a timely manner.
Comply with nutrition and allergy regulations and standards.
Help with preparation.
Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
Complying with health and food safety standards, restocking items, cleaning.
Returning unused items after service to the correct inventory location, or storing cooked goods for use at another service.