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Back of House Manager

Compass GroupSeattle, WA
$80,000 - $82,000Onsite

About The Position

As Back of House Manager, you will oversee all back-of-house operations for a premier corporate dining program. In this role, you will ensure the highest standards of culinary execution, operational excellence, and hospitality while leading a team of culinary and utility professionals. Responsibilities include recruiting, hiring, training, mentoring, coaching, and developing team members to foster a culture of accountability, collaboration, and exceptional service.

Requirements

  • At least three years of progressive culinary/hospitality management experience in a high-volume setting
  • High volume purchasing, food storage, inventory control, and sanitation experience
  • A proactive self-starter with exceptional organizational skills, capable of effectively managing multiple priorities in a fast-paced, high-profile corporate dining environment
  • Knowledge of safe and sanitary food handling principles
  • Ability to lift, bend, carry up to 40 lbs., manage proper storage of food items as necessary
  • Strong supervisory, leadership, hands-on management, and coaching skills
  • Good communication skills, both written and verbal
  • Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet
  • Strong financial, budgetary, and food cost control practices
  • Conformity to the highest standards of personal integrity and ethical behavior
  • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer.
  • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables.
  • The use of slip-resistant shoes and proper lifting techniques.

Nice To Haves

  • A Degree in Culinary Arts is preferred or equivalent professional experience
  • ServSafe or Department of Health certification a plus

Responsibilities

  • Adheres to HACCP guidelines to ensure efficient, safe, and sanitary food production, purchasing, receiving, food storage, and facility maintenance
  • Provides leadership and direction to the utility and culinary team, including hiring, training, developing, coaching, and counseling
  • Manage equipment repairs and maintenance.
  • Oversees inventory, ordering/purchasing, food cost controls, training, and sanitation

Benefits

  • Retirement Plan
  • Associate Shopping Program
  • Health and Wellness Programs
  • Discount Marketplace
  • Identity Theft Protection
  • Pet Insurance
  • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program
  • Medical
  • Dental
  • Vision
  • Life Insurance/AD
  • Disability Insurance
  • Commuter Benefits
  • Employee Assistance Program
  • Flexible Spending Accounts (FSAs)

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