BOH Supervisor | Gatehouse

Menus and Venues•Philadelphia, PA

8d•$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

The BOH Supervisor must have strong familiarity with each station in a kitchen. Often the Supervisor will be asked to prep or prepare foods outside of his/her preferred expertise; including some baking.
Helps to plan, oversee and execute the production and presentation for all meals served during a respective service period. Follows company guidelines for ordering, inventory, budget management, and works closely with the chef to manage administrative tasks.
Responsible for managing food and supplies purchases through vendors and adjusting purchasing based upon financial objectives.
Maintains accurate inventories to insure appropriate stocking levels and proper rotation of perishable food; this includes the cleaning and organization of all storage areas in freezer, refrigerator, and dry storage areas.
Assigns cleaning tasks to line cooks, prep cooks, dishwashers and pastry staff.
Manages HACCP logs for any in house production of products that require control logs
Manages labor of all kitchen staff, which includes but not limited to the following: budget adherence, hiring, training and discipline of kitchen staff, and
Oversees maintenance of facilities, to include preventative and emergency services to equipment.
Active participant in all safety meetings and implementing new or existing policies.
Attends all scheduled meetings and brings suggestions for improvement.
Performs other related duties as assigned by the Chef or manager-on-duty.