Boh Supervisor

The BOH SUPERVISOR is responsible for assisting the Chef Team in operating a clean safe kitchen and dish room facilities while meeting or exceeding food quality and speed of service requirements.

RESPONSIBILITIES

• Partner with the chefs to create a cohesive team within the kitchen
• Maintain a positive presence within the kitchen and restaurant
• Serve as a role model and lead by example
• Assist the Chef in setting appropriate prep levels and managing production
• Be knowledgeable and able to perform in any line position as needed
• Be able and expected to offer guidance and direction to the line cooks on a continual basis
• Oversee the strict adherence of Graces Restaurant Group (GRG) standards of quality for food served to include:
  • Freshness
  • Proper handling & storage
  • Proper use of techniques and cooking procedures
  • Taste
  • Portion Size
  • Presentation
• Responsible for working with the rest of the management team to maximize sales and optimize profits through the management of food and labor cost
• Partner with Chef on monitoring daily labor reports and minimizing overtime, weekly assessments on food cost based on purchases
• Develop strategic systems to reduce costs in the kitchen

QUALIFICATIONS

• Ability to lift and carry sacks, boxes & products up to 25 lbs. from floor to above waist level, approximately 20 feet sometimes involving stairs.
• Ability to stand or walk during the entire 8?10-hour shift.
• Performs job at a continuously high pace, under pressure, while maintaining quality and speed standards.
• Ability to effectively read and understand English.
• Able to successfully interact with other line positions.
• Able to work closely with other staff members, often in confined areas.
• Flexible in performing other related tasks designated by the management.
• Meets all Garces Group standards for safe food handling.
• Able to work at approx. 36? inches table/stove and reach in approx. 36? inches.
• Must reach (6? feet to overhead), bend, stoop and wipe.
• Must have experience and knowledge of kitchen equipment, including but not limited to: knives, slicer, salamander, stove, oven, mixer and steamer.
• Requires experience by area (including but not limited to):
  • Fryer
  • Sauté
  • Grill
  • Garde Manger
  • Pastry
  • Oven
  • Wok