BOH Director

Back of House (BOH) Director

The BOH Director oversees all Back of House operations, food safety standards, kitchen quality, speed of kitchen production, and waste management while supporting and developing BOH Shift Leaders, Area Leads, and Team Members to deliver operational excellence.

To be eligible for the position of BOH Director, candidates must demonstrate all qualities outlined in the Team Member, Trainer, Area Lead, and Shift Leader Position Descriptions.

Position Requirements

• Maintain a minimum of 40 hours of weekly availability.
• Work a minimum of 5 days per week.
• Maintain operational presence in BOH (Kitchen, Prep, Dish, Line) for at least 25 to 30 hours per week.
• Create and maintain a personal development plan (PDP) in partnership with Executive Leadership.
• Embody the ideal team player character traits: Hungry, Humble, and Hustle with Heart.
• Embody and communicate North Canton's vision, values, and corporate purpose.

Expectations (E)

• Lead kitchen safety, food quality, holding times, yield management, and food cost controls.
• Ensure sanitation, holding times, temperature tracking, and eRQA execution across all shifts.
• Maintain clear communication across BOH leadership and kitchen shift execution.
• Hold BOH leadership accountable to kitchen production targets, waste/food cost gap benchmarks, and training plans.
• Develop annual BOH operational, kitchen elevation, and food safety strategies alongside Executive Leadership.
• BOH Director Scorecard: Food Safety Score < 3 points (EcoSure) | QIV 98%+ | Taste of Food CEM 90%+ | Food Cost Variance / Waste Gap < 0.75% | Kitchen SOS / throughput targets met | Labor Efficiency < 20%.

Skills (S)

• Kitchen station positioning and throughput optimization.
• Food safety compliance and hazard control protocols.
• Yield and portion control management.
• Equipment preventive maintenance (R&M) oversight.

Resources (R)

• eRQA digital quality and temperature logs.
• EcoSure and QIV audit checklists.
• BOH training sidekicks (Breading, Machines, Prep, Boards).
• Inventory and waste management software tools.

Cadence & Coaching (C)

• Provide daily ESRC floor coaching on station lines.
• Conduct daily food quality and temperature audits.
• Review weekly food cost variance, waste metrics, and conduct direct report 1-on-1s.
• Maintain monthly governance and operational reviews.
• Conduct quarterly BOH leader evaluations and support Shift Leader meetings.

Work schedule

• 8 hour shift
• 10 hour shift
• Weekend availability
• Monday to Friday
• Holidays
• Day shift
• Night shift
• Overtime

Benefits

• Flexible schedule
• Paid time off
• Health insurance
• Life insurance
• 401(k) matching
• Employee discount