BOH Supervisor leader

Overview The BOH Supervisor works closely with the Chef de Cuisine to assist in managing the line and ensuring the flow of service is efficient and smooth. A key responsibility will be learning and refining his/her own mentoring style, understanding and enforcing training and coaching team members. With a heavy emphasis placed on maintaining the cleanliness standards of the kitchen and other back of the house areas while working closely with the Chef de Cuisine. Responsibilities Ensure consistency of all products representing the Common Bond Brand. Work with the FOH to assist with the development of customer relations. Responsibilities include keeping the kitchen and serving areas to a high standard of cleanliness Maintain complete knowledge of correct use of equipment; use equipment and tools only as intended, properly and safely Establish priority items for the day Inform a manager of any supplies that need to be requisitioned Assist in the smooth, safe running of the kitchen preparation Prepare all menu items following recipes and yield guides, according to departmental standards Inform Chef de Cuisine of any foreseeable shortages before items run out Maintain proper storage procedures as specified by Health Department and Common Bond requirements Minimize waste Maintain a clean and sanitary work environment Assist with receiving order and rotation of raw ingredients and back stock levels Train staff to standard performance levels Knowledge of all production in the kitchen Additional duties as assigned Qualifications High school degree Maintain uphold the standard of a professional restaurant image, including kitchen cleanliness, proper uniforms, and appearance standards A Food Managers Certification where required by local and state health code regulations Must always be able to work an 8-hour shift standing up Ability to lift up to 50 lbs. Required Knowledge, Skills & Abilities Creativity, culinary aptitude and a passion for working with food Ability to learn quickly Ability to understand and carry out oral & written instructions and request clarification if needed Ability to work as part of a team and cultivate a culture of teamwork Ability to build and maintain relationships Ability to work varied shifts, including weekends and holidays Able to lead and mentor a team Reports to: Corporate Executive Chef FLSA Status: Hourly/ Non-exempt Work Schedule 8 hour shift Weekend availability Monday to Friday Holidays Day shift Night shift Benefits Health insurance Employee discount Paid training Common Bond Cafe - CB Commissary 1331 N 1st St, Bellaire, TX 77401, USA #J-18808-Ljbffr Common Bond Bistro & Bakery