BOH Operations Manager

7 days ago

Spring, Texas, United States Common Bond Cafe Full time
Job Summary

The BOH Supervisor plays a crucial role in ensuring the smooth operation of the kitchen at Common Bond Cafe. Reporting directly to the Corporate Executive Chef, this individual will be responsible for managing the line, maintaining cleanliness standards, and enforcing training and coaching protocols.

Key Responsibilities
  • Quality Control: Ensure the quality of food meets the highest standards, and all checklists are being used effectively.
  • Team Management: Train and mentor team members, and lead the back of house in the absence of the Chef de Cuisine.
  • Cleanliness and Organization: Maintain a clean and sanitary work environment, and ensure the kitchen and serving areas are kept to a high standard.
  • Inventory Management: Inform a manager of any supplies that need to be requisitioned, and assist in the smooth, safe running of the kitchen preparation.
  • Menu Preparation: Prepare all menu items following recipes and yield guides, according to departmental standards.
  • Communication: Inform the Chef de Cuisine of any foreseeable shortages before items run out, and maintain proper storage procedures as specified by Health Department and Common Bond requirements.
  • Waste Reduction: Minimize waste and maintain a clean and sanitary work environment.
  • Training and Development: Train staff to standard performance levels, and maintain knowledge of all production in the kitchen.
Requirements
  • Culinary Aptitude: Creativity, culinary aptitude, and a passion for working with food.
  • Leadership Skills: Ability to learn quickly, understand and carry out oral and written instructions, and request clarification if needed.
  • Teamwork: Ability to work as part of a team, cultivate a culture of teamwork, and build and maintain relationships.
  • Physical Demands: Must be able to work an 8-hour shift standing up, and able to lift up to 50 lbs.
Qualifications
  • Food Safety Certification: Maintain uphold the standard of a professional restaurant image, including kitchen cleanliness, proper uniforms, and appearance standards.
  • Leadership Certification: A Food Managers Certification where required by local and state health code regulations.

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