BOH Supervisor- Cane Rosso North Dallas

PILF Restaurant Group•Dallas, TX

6d•$18 - $20•Onsite

About The Position

Cane Rosso North Dallas is seeking a motivated, hands-on Back of House (BOH) Supervisor to support daily kitchen operations and lead the kitchen team. The supervisor helps ensure efficient service, high standards of food quality and safety, and a positive, team-oriented work environment. The role involves supporting team members throughout shifts, helping with operational needs, and stepping into BOH stations when necessary. The BOH Supervisor trains and coaches team members, reinforces kitchen procedures and company policies, and helps foster a respectful, accountable culture. The role also supports food safety, sanitation, cleanliness, inventory management, ordering, and food-cost control. The position requires open availability, including nights, weekends, and holidays based on business needs, and work in a fast-paced, hot kitchen environment.

Requirements

Previous experience in a high-volume restaurant kitchen is required.
Strong knowledge of kitchen operations, food preparation, sanitation, and food safety practices.
Ability to lead a team while remaining actively involved in daily kitchen operations.
Excellent communication, organization, and problem-solving skills.
Ability to multitask, prioritize responsibilities, and remain calm under pressure.
Dependable, punctual, and committed to maintaining high standards.
Food Handler certification is required, or the ability to obtain one within the required timeframe.
Ability to stand and walk for extended periods, work in a hot kitchen environment, and lift up to 50 pounds with or without reasonable accommodation.
Must have open availability and be willing to work nights, weekends, and holidays based on business needs.
Must be comfortable working in a fast-paced environment and adapting to changing operational demands.

Nice To Haves

Prior experience as a BOH Supervisor, Shift Lead, Kitchen Lead, or in a similar leadership role is preferred.
Interest in continued learning, development, and career growth within the restaurant industry.

Responsibilities

Oversee daily BOH operations to support smooth, efficient, and organized kitchen service.
Lead, motivate, and support kitchen team members throughout each shift.
Assist with opening and closing procedures and ensure tasks are completed accurately and on time.
Monitor food preparation, cooking, and presentation to maintain quality standards.
Ensure recipes, portion sizes, and plating standards are followed.
Communicate with FOH leadership to support efficient service and a positive guest experience.
Assist kitchen management with daily operations, staffing needs, and operational challenges.
Work at any BOH station as needed, particularly during busy periods.
Train and coach BOH team members on cooking techniques, recipes, food safety, and kitchen procedures.
Provide ongoing feedback and support to improve team performance.
Help maintain a positive, respectful, and accountable kitchen culture, leading by example.
Assist management with performance concerns and reinforcing company policies.
Ensure compliance with food safety, sanitation, and health department regulations.
Monitor food storage, labeling, dating, and rotation using FIFO procedures.
Maintain a clean, organized, and safe kitchen environment.
Ensure proper use, cleaning, and maintenance of kitchen equipment.
Assist with inventory management and food ordering, and help minimize food waste.
Monitor food quality, product consistency, and portion control to help manage food costs.
Identify and communicate equipment issues, safety concerns, and operational needs to management.