Back of House Shift Lead

Back of House Shift LeadThe Back of House Shift Lead provides leadership and operational oversight during their shift to ensure high standards in food quality, food safety, and kitchen efficiency. This role supports team leaders and team members across all kitchen operations while maintaining consistency in execution, cleanliness, and speed of service.The Back of House Shift Lead is expected to lead with strong communication, professionalism, and a desire to grow in leadership, supporting the Back of House Director and Co-Director in achieving operational excellence.Leadership & OperationsOversee kitchen operations during the shift to ensure food quality, accuracy, and speed of service.Supervise and support team members to ensure adherence to food safety, cleanliness, and operational standards.Handle and resolve operational and team member performance issues.Lead by example through strong work ethic, communication, and professionalism.Make real-time decisions confidently based on company policies and operational needs.Ensure execution of operational systems such as checklists and shift leadership tools.Delegate and oversee cleaning schedules to maintain a safe and organized kitchen environment.Team CoordinationSet up team positions at the start of shifts based on operational needs.Rotate team members between positions to maintain efficiency and development.Provide coaching and guidance to improve team performance and morale.Run team member breaks in compliance with labor laws and company guidelines.Conduct continual touchpoints with team members to identify gaps and provide feedback.Assist in training and developing team members across all back-of-house positions.Identify and actively mentor at least one team member, meeting regularly to support their growth through coaching, feedback, and development opportunities.Back of House OperationsComplete opening and closing checklists for the kitchen.Ensure cleanliness and organization across all kitchen areas, including equipment and food prep stations.Maintain proper food handling, preparation, and holding procedures.Support accurate and efficient execution of all orders.Food Quality & EfficiencyEnsure all food meets standards for quality, presentation, and accuracy.Monitor workflow and adjust positioning to maintain speed and efficiency.Support waste reduction and proper product handling.Accountability & StandardsEnsure all team members follow food safety, cleanliness, and operational standards.Support efficient operations by identifying and addressing gaps in service or production.Maintain a positive environment that reflects the organization's values and culture.Uphold and model professionalism, teamwork, and accountability.Actively work toward achieving team and restaurant performance goals.Enforce alignment with Pathway procedures and educate the team on proper usage, including dress code alignment.Leadership ExpectationsBack of House Shift Leads are expected to:Be scheduled in operations for dedicated time to shadow the Back of House Director and/or Assistant Director.Provide schedule flexibility to help fill leadership gaps for Directors and Shift Leads when needed.Demonstrate a desire to lead and grow within the business, with interest in future leadership opportunities.Take ownership of defined responsibilities and execute them consistently.Assist in organizing and leading monthly BOH team or Shift Lead meetings.Provide timely communication by responding to all team member inquiries within 24–48 hours.Lead with a stewardship mindset, responsibly managing people, products, and opportunities to foster growth, innovation, and organizational success.Schedule ExpectationsMust be available to work a minimum of two (2) opening or closing shifts per week (5:00 AM – 2:00 PM or 2:00 PM – 11:00 PM).Scheduling availability is required Monday through Saturday based on business needs. Shift Leads will collaborate to maintain a balanced and healthy weekend rotation.Must maintain flexibility to support both AM and PM operations.Schedule should align with operational demands, leadership coverage needs, and development opportunities.Administrative responsibilities will be scheduled and completed on-site in the restaurant during regular business hours.Shift Leads are responsible for arranging appropriate coverage for any absences, including sick leave and vacation time.