BOH TEAM LEAD

Puttery•Pittsburgh, PA

8d•$22 - $23

About The Position

The BOH Lead is responsible for daily kitchen operations and should be knowledgeable about culinary positions, recipe standards, and guest hospitality. During each shift, 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. The role also helps create and maintain an inviting kitchen environment through positivity, support, shared knowledge, and effective communication. There are no direct reports, but the BOH Lead assists with supervising the culinary team when the Executive Chef or Sous Chef is absent.

Requirements

Work extended hours as required and/or during busy periods based on business needs.
Work with minimal supervision.
Support the Executive Chef in the general operation of the kitchen.
Excellent interpersonal and customer service skills.
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 various 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 immediate conditions and providing solutions, prioritizing hospitality and guest experience.
Working knowledge of computer software, including MS Office, inventory management software, and Point of Sale systems.

Responsibilities

Oversee daily culinary operations and deliver an outstanding, distinctive food experience for guests.
Follow culinary standards and training guidelines.
Show 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, inspiring culinary items.
Ensure culinary products meet or exceed 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 by the General Manager and Executive Chef.
Support company leadership on additional projects and major initiatives as needed.
Open and close the venue according to standard procedures.
Verify recipe adherence through line checks and visual inspections 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 strict adherence to food hygiene regulations.
Maintain and improve kitchen safety and sanitation.