Job Overview
Compensation
Type:
Salary
Rate:
Range $45,000.00 - $75,000.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Meal Allowances
Training and Development
Job Description
The BOH Manager role is crucial within a vibrant and busy restaurant environment, responsible for overseeing all kitchen operations to ensure a seamless, high-quality dining experience for guests. This position demands a leader who can balance food quality, safety, and operational efficiency, supporting the front of house with reliable and consistent kitchen output. A background working in culinary management and a passion for food service excellence are essential for success in this role.
Our restaurant is a well-established dining establishment known for delivering excellent customer service and delectable menu creations. We pride ourselves on creating an inviting atmosphere and serving... Show More
Our restaurant is a well-established dining establishment known for delivering excellent customer service and delectable menu creations. We pride ourselves on creating an inviting atmosphere and serving... Show More
Job Requirements
- High school diploma or equivalent
- Minimum of 3 years experience in food service or culinary management
- Knowledge of health and safety regulations
- Ability to train and supervise staff
- Strong attention to detail and problem-solving skills
- Ability to stand for extended periods and perform physical tasks
- Flexible availability including weekends and holidays
Job Qualifications
- Proven experience in kitchen management or related culinary role
- Strong knowledge of food safety and sanitation standards
- Excellent leadership and team management skills
- Ability to work in a fast-paced environment and manage multiple tasks
- Strong organizational and communication skills
- Familiarity with inventory management and food cost control
- Culinary degree or certification preferred but not required
Job Duties
- Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards
- Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant's receiving policies and procedures
- Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points
- Fill in where needed to ensure guest service standards and efficient operations
- Work with restaurant managers to plan and price menu items, establish portion sizes and prepare standard recipe cards for all new menu items
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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