Job Title: Back of House Supervisor
Report to: Kitchen Manager
Job Purpose or Summary Statement
The Back of House (BOH) Supervisor is responsible for the daily operations of the kitchen and provides professional leadership and direction to all related personnel. The BOH Supervisor ensures that all recipes, food preparations, and service standards meet the company’s specifications and commitment to quality, as well as maintaining a safe, clean, and properly stocked stations.
Responsibilities
- Leads by example to supervise kitchen staff and coordinate food orders
- Ensures that all food products are handled, stored, prepared and served safely in accordance with food safety guidelines
- Ensures kitchen is clean, organized, and all equipment is in good working order
- Ensures the line is stocked and ready for business at all times
- Cooks a variety of food items in broilers, ovens, grills, fryers, and other kitchen equipment according to the restaurant’s standards and in compliance with kitchen rules, policies, and procedures
- Performs other additional duties as assigned
Skills
Education
- Post-secondary education in relevant field an asset
Skills
- Communication and interpersonal skills: to communicate with restaurant employees, management, and customers
- Conflict resolution and problem-solving skills: to address concerns raised by customers and employees and appraise different situations to resolve conflicts effectively
- Customer service skills: use a positive attitude to assist and service customers
- Leadership and management skills: to manage employees and take initiative to upkeep smooth operations of the restaurant
- Time management and organizational skills: to manage employees and coordinate restaurant operations in additional to fulfilling one’s own duties
- Ability to maintain composure in high-pressure situations, multitask, and prioritize work while remaining flexible to address new issues as they arise
- Strong command of English, both verbal and written
Experience
- Minimum 1 year of experience in kitchen supervision
Working Conditions
- Rotating shifts scheduled around and during the restaurant’s hours of operation including evenings, weekends, and statutory holidays
- Working under conditions of high temperatures
- Fast-paced environment
Efforts
Physical Efforts
- Must be able to stand, move, reach, and handle materials for extended periods of time
- Must be able to lift up to 40 pounds
Mental Efforts
- Resolving customer complaints, employee conflicts, and ensuring their satisfaction
- Ensuring adherence to company standards, policies, and procedures
- Devising solutions for new obstacles that arise
