Night Kitchen Supervisor Jobs (NOW HIRING)

The Hourly BOH Supervisor assists in leading and runningthe shift and participates in Back of House (BOH) opening and closingresponsibilities including access to point of sale (POS) and timekeepingfunctions; assists with food and supply orders, inventories and schedules asdirected; and maintains the highest standards. Also achieves and maintainslevel of excellence in all functions outlined in BOH hourly team jobdescriptions, and performs job functions as needed.
Essential Functions

• Supervisekitchen, dish and all other BOH teams to perform smooth and efficient dailyshifts, ensuring an exceptional guest and employee experience, including butnot limited to opening and closing shifts; assigning, approving and checkingout side work, pointof sale (POS) and timekeeping supervisory functions; recommendingcontinuous improvements to processes and procedures, monitoring staffing levelsand performing appropriate cuts to support business levels, assigning and coverbreaks food prep and cooking; ensuring adequate inventory levels of food and supplies
• Providesupervision and guidance to and support the management team's leadership ofhourly employees while fostering our Culture of Caring
• Supportmanagement team's responsibilities for pre-shift and other employee meetings
• Assist the management team with thetraining, development and retention of team members and refer all employeeissues directly to the management team
• Respondimmediately and effectively to guest and employee needs and feedback
• Ensureproper food storage, quality and presentation standards, including temperaturecontrols
• Supportmanagement team as needed in performing inventories of food, beverage andrestaurant supplies and tracking high cost items; placing food, beverage andrestaurant supply orders; and accepting and inspecting deliveries
• Proficientlyperform functions of the teams they supervise and provide active back-upsupport when business needs require
• Partner with management teamto create prep lists throughout the day and assign production duties to BOHemployees in order to ensure that preparation quantities support forecastedbusiness levels
• Meet with management teamthroughout the day to ensure production standards, staffing levels, andspecials
• Perform regular line checksthroughout the day to ensure quality of all menu items
• Assist the management teamwith daily walk-through inventory to assess maintenance needs, sanitationissues and supply levels of food and goods, and accept and inspect deliveriesas needed
• Assist the management teamwith purchasing and ordering food product and supplies for the restaurantincluding daily product order
• Supervise BOH hourlyemployees' performance and responsibilities (including side work, checklistsand sanitation/safety guidelines and procedures) and perform relatedwalk-throughs
• Assist the managementteam with tracking and controlling food cost
• Promote and superviseeffective communication of food production and timing issues, needs, andspecial requests between front of house (FOH) and BOH
• Understand and followthe food allergy procedure and special orders/restrictions
• Assist the managementteam with monitoring and ensuring that the restaurant and team comply with allCompany and restaurant policies and procedures as well as all legal andregulatory requirements, including but not limited to safety and sanitationregulations and alcohol management.
• Work a variety of daysand shifts (including early mornings, late nights and weekends) at multiple siteswith or without overnight travel as needed
• Safely and effectivelyuse and operate all necessary tools, utensils, equipment and software (forexample, restaurant management software, knives, etc.)
• Effectively communicatein order to perform and follow job requirements in written and spoken direction
• Multitask calmly andeffectively in a busy, stressful environment
• Work in a confined, crowded space of variable light, noise andtemperature levels
• Move and lift up to 10 pounds, frequently move and/or lift up to 25pounds, occasionally move and/or lift up to 50 pounds
• Stand and walk for an entire shift and move safely through all areas ofthe restaurant, which may include stairs, uneven or slick surfaces

Key Responsibilities and Duties

• Monitorrepair and maintenance needs and communicate them to management team
• Proficientlyuse and operate all necessary tools (including but not limited to knives) andequipment
• Modeland promote teamwork across all teams
• Usetact and good judgment when dealing with challenges pertaining to guests,vendors and employees, and respond with patience and courtesy
• Followall rules, policies, procedures and conditions of employment, including thoseoutlined in the Employee Handbook
• Otherduties assigned as needed