Kitchen Shift Leader

Shy Bird•Boston, MA

About The Position

Shy Bird is a rotisserie, cafe, and bar with locations in Cambridge’s Kendall Square, South Boston and Fenway. Our service is casual, sincere and defined by our ‘All In, All Day’ mentality. Shy Bird has an innovative, nimble and modern take on restaurant operations and hospitality Scope & General Purpose: The BOH Shift Leader ensures smooth and efficient back-of-house operations during their shift, focusing on consistent food preparation, kitchen organization, and adherence to operational processes. This role emphasizes following established guidelines for kitchen operations and ensuring Shy Bird’s high standards for food presentation and execution are met each shift.

Requirements

Strong working knowledge of food prep techniques, cooking methods, restaurant service, safety, and sanitation practices
1-3+ years of prior BOH culinary experience
Able to work quickly under pressure in fast-paced stressful environment.
Self-motivated and able to work independently with minimal supervision.
Strong leadership, interpersonal, & hospitality skills
Excellent organizational & communication skills
Availability to work nights, weekends, and holidays.
Able to work well and be a leader in a team-oriented environment.
Ability to stand for the entirety of an 8+ hour shift, lift and transport items more than 50lbs, kneel, bend, lift items above head, and work in small or cramped spaces.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Responsibilities

Oversee daily culinary operations with a focus on consistency and quality within existing guidelines for Shy Bird kitchen operations
Execute menu guidelines, ensuring consistency and excellence by following established recipes, systems, and utilizing the order guide
Work a culinary station in service as needed, leading by example
Communicate with prep team to make sure established prep lists are being completed
Connect with dishwashing team to ensure equipment is running correctly and that work is being completed
Ensure that kitchen set-up correctly and that cleaning checklists are being completed
Communicate any facilities issues to management, including equipment, refrigeration or cleanliness
Review daily schedule and make sure all scheduled staff arrives on time
Communicate any staff performance issues, including attendance and performance, to management
Complete all daily procedures for shift management, including completing opening and closing checklists, station checks and important procedures for overall health and sanitation
Receive restaurant food orders and supplies in an efficient manner, ensuring the restaurant has received the correct product and that all orders are dated and put away correctly
Other duties as assigned.