BOH SUPERVISOR

Compass Group•Memphis, TN

10d•$18 - $24•Onsite

About The Position

The Back of House Supervisor oversees culinary operations in multiple concessions stands, or may directly supervise catering/premium operations & events. This role provides instruction, coaching, and demonstration of quality food production, sanitary practices, and recipe consistency for other hourly associates (both front and back of house) to ensure their practices comply with company policies and procedures.

Requirements

Must be able to assist in ordering and keeping inventory of products.
Must be able to maintain product cost and labor cost according to budget.
Must be able to supervise and train hourly staff to ensure policy and procedures are implemented and followed.
Must be able to provide feedback to management staff/Executive Chef regarding staff performance and conduct.
Must be able to advise management of purchasing needs/requirements, focused on minimizing waste and avoiding product shortages.
Must be able to use standard, approved food recipes & production standards to ensure proper quality, serving temperatures, and portion control.
Must be able to follow HACCP guidelines to ensure quality & safety of food supply.
Must be able to operate, clean, and handle all equipment in accordance with department procedures, in a safe, hygienic, and appropriate manner according to department procedures & company policy.
Must be able to maintain consistent, efficient service during peak hours, which may include serving meals, clearing service areas, and guest engagement.
Must be able to store, label, and date food items according to policy; maintain established food rotations in storage in order to minimize spoilage and waste.
Must be able to follow principles of sanitation and safety in handling food and equipment.
Must maintain all appropriate certifications for the role.

Responsibilities

Assists in ordering and keeping inventory of products.
Maintains product cost and labor cost according to budget.
Supervises and trains hourly staff to ensure policy and procedures are implemented and followed.
Provides feedback to management staff/Executive Chef regarding staff performance and conduct.
Advises management of purchasing needs/requirements, focused on minimizing waste and avoiding product shortages.
Uses standard, approved food recipes & production standards to ensure proper quality, serving temperatures, and portion control.
Follows HACCP guidelines to ensure quality & safety of food supply.
Operates, cleans, and handles all equipment in accordance with department procedures, in a safe, hygienic, and appropriate manner according to department procedures & company policy.
Maintains consistent, efficient service during peak hours, which may include serving meals, clearing service areas, and guest engagement.
Stores, labels, dates food items according to policy; maintains established food rotations in storage in order to minimize spoilage and waste.
Follows principles of sanitation and safety in handling food and equipment.
Maintains all appropriate certifications for the role.
Performs other duties as assigned.
Be nice.