BOH Supervisor

Menus and Venues•Philadelphia, PA

2d•Onsite

About The Position

The BOH Supervisor's role is to assist the Sous Chef and Chef de Cuisine in their all preparation, cooking and presentation of all meals for service. The BOH Supervisor's will also assist the Chef with all special, plate-up, sanitation, inventory, costing, ordering, and other tasks as assigned. This includes overseeing dishwashing responsibilities and general cleaning throughout the day. The BOH Supervisor's must possess the technical skills to assume the role of the Chef in the event of a contingency. Depending on experience level, the BOH Supervisor's may be asked to fill in for the Head Chef when the Head Chef is absent.

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 helpful, but not required.

Responsibilities

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 and Purchasing Director to manage administrative tasks.
Creates new menu items, which includes but not limited to the following: costing, ingredient utilization, scheduling tastings for culinary leadership, training line cooks on new menu items and overseeing execution and writing recipe(s) for all recipes.
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.
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.