BOH Team Lead

Puttery•Miami, FL

23d•Onsite

About The Position

The BOH Lead is responsible for daily kitchen operations and should be knowledgeable about culinary roles, recipe standards, and guest hospitality. During assigned shifts, the lead opens and closes the venue according to standard procedures, verifies recipe adherence through line checks and visual inspections during service, and supports management, staff, and guest requests as needed. The role also helps create and maintain an inviting kitchen atmosphere through positivity, support, shared knowledge, and effective communication. There are no direct reports. However, the BOH Lead assists in supervising the culinary team when the Executive Chef or Sous Chef is absent. The position supports the Executive Chef in general kitchen operations and may take on additional duties or projects assigned by leadership. Puttery describes itself as a modern entertainment destination combining themed mini golf, cocktails, and chef-inspired food in a social atmosphere.

Requirements

Able to work extended hours as required and during busy periods based on business needs.
Able to work with minimal supervision.
Excellent interpersonal and customer service skills.
Able to establish strong working relationships with staff in other areas of operations, including managers and front-of-house departments.
Excellent organizational skills and attention to detail.
Demonstrated understanding of cooking methods, ingredients, equipment, and procedures.
Prior experience in a leading position, with an excellent record of kitchen and staff management.
Accuracy and speed in responding to in-the-moment conditions and providing solutions, with hospitality and guest experience as priorities.
Working knowledge of computer software programs, including MS Office, inventory management software, and Point of Sale systems.
Able to lift, move, and carry up to 50 pounds frequently throughout a shift.
Able to stand, walk, bend, and reach for extended periods.

Responsibilities

Oversee daily culinary operations and deliver an outstanding food experience for guests.
Follow culinary standards and training guidelines.
Recognize and express genuine appreciation for the team's dedication, hard work, and time.
Escalate issues and complaints related to staff, guests, and the kitchen.
Demonstrate preparation, cooking, and serving skills for safe and inspiring culinary items.
Ensure culinary products meet or exceed company standards.
Develop and maintain good working relationships with vendors, internal stakeholders, staff, and senior management.
Contribute to a climate of appreciation and respect for team members.
Perform other duties as assigned or requested by the General Manager and Executive Chef.
Assist company leadership with major initiatives through additional projects as needed.
Open and close the venue following standard procedures.
Verify recipe adherence through line checks and visual inspection during service.
Support management, staff, and guest requests as needed.
Assist in supervising the culinary team in the absence of the Executive Chef or Sous Chef.
Supervise food preparation and ensure adherence to food hygiene regulations.
Recognize, maintain, and improve kitchen safety and sanitation.