BOH Supervisor

The Back of House Supervisors support the management team in providing a friendly, helpful and knowledgeable kitchen crew that goes above and beyond at all times. Supervisors are part of a fun, fast paced environment and will have multiple responsibilities from guest interaction, to expediting orders, to hands on cooking. This position is a step before our Management Training and is an opportunity for you to learn the culinary business and grow your career. We keep it reel! This is what we bring to the table: Competitive Wages: $22-$28 an hour depending on experience Qualifying sick leave according to state/city regulations An RTD bas pass for unlimited rides! Tenure Incentive program Free "Family Meal" during working shift Great training and commitment to promotion from within! Teamwork / Flexible Hours Education Reimbursement Generous Dining Discount Once hired, you will be trained to provide friendly, helpful and knowledgeable service that goes above and beyond at all times. You will be exposed to each station in the kitchen and expected to understand our food standards to coach and support others as you execute a shift. You will contribute and excel in a team service environment while supporting the Chef and Sous Chef.

ESSENTIAL QUALIFICATIONS

Minimum of 21 years of age High school graduate, some college Any previous supervisor experience. 2 years’ experience in a kitchen/cook role Ability to communicate in a satisfactory manner, both verbal and written English. Ability to compute basic mathematical calculations. Ability to maintain complete knowledge of all menu and special items, prices and quality standards. Ability to focus attention to performance of tasks despite frequent stressful, or unusual interruptions. Ability to perform job functions with minimal supervision. Ability to work cohesively with co-workers as part of a team.

ESSENTIAL JOB FUNCTIONS

Oversees the daily receiving, storage, and preparation of all food products. Records all waste (food product) on tracking sheet Nightly protein count Assists Chef in counting weekly inventory Ensures that all food products meet company recipe specifications for preparation and quality. Ensures that timing standards are met during production. Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation. Ensures compliance with health and safety regulations. Checking food temperatures, sanitation levels, proper storage, etc. Cooking when needed to support the flow of the business Constant deferral to Manager on duty for business decisions that will effect financials. Complete opening and/or closing duties as assigned Follow maintenance program and cleaning schedule. Notify management of any pertinent information related to shift activities.

EQUAL OPPORTUNITY EMPLOYER

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