Back of House Lead Jaide Charlotte

The Whitaker Group; Chicago, Northern (IL, KY); Hybrid; USD 42,000 - 65,000; Full time

Job summary

The Whitaker Group in Chicago is seeking a Back of House Lead to oversee daily kitchen operations, manage inventory, and mentor staff to deliver high-quality food and safe, efficient service. You will coordinate with front-of-house teams to ensure smooth order fulfillment and guest satisfaction.

Ideal candidates bring at least 2 years in a kitchen or BOH role, a solid grasp of food safety standards, and the ability to work flexible hours, including evenings and weekends, in a fast-paced

Qualifications

• Minimum of 2 years experience in a kitchen or back-of-house role within the food service industry.
• Basic knowledge of food safety and sanitation standards.
• Ability to work flexible hours including evenings, weekends, and holidays.
• Strong organizational and communication skills.
• Legal authorization to work in the United States.

Responsibilities

• Supervise and coordinate daily kitchen operations to ensure efficiency and quality.
• Manage inventory levels, order supplies, and monitor food storage to minimize waste.
• Train, mentor, and support kitchen staff to maintain high performance and adherence to safety standards.
• Ensure compliance with health, safety, and sanitation regulations at all times.
• Collaborate with front-of-house management to synchronize service flow and resolve any operational issues promptly.

Skills

Organizational skills

Communication skills

Leadership

Problem-solving

Flexibility

Education

ServSafe certification

Tools

Inventory management systems

Ordering systems

Job description

The Back of House Lead in Chicago plays a critical role in ensuring the smooth and efficient operation of all kitchen and back-of-house activities. This position is responsible for overseeing food preparation, maintaining high standards of cleanliness and safety, and managing inventory to support daily service demands. The Lead will coordinate with front-of-house staff to ensure timely and accurate order fulfillment, contributing to an exceptional guest experience. Additionally, this role involves training and mentoring kitchen staff to uphold quality and operational standards. Ultimately, the Back of House Lead ensures that all back-of-house functions operate seamlessly to support the overall success of the establishment.

Minimum Qualifications:

• Minimum of 2 years experience in a kitchen or back-of-house role within the food service industry.
• Basic knowledge of food safety and sanitation standards.
• Ability to work flexible hours including evenings, weekends, and holidays.
• Strong organizational and communication skills.
• Legal authorization to work in the United States.

Preferred Qualifications:

• Previous leadership or supervisory experience in a restaurant or hospitality environment.
• Certification in food safety (e.g., ServSafe).
• Experience with inventory management and ordering systems.
• Familiarity with Chicago food service regulations and standards.
• Ability to train and develop team members effectively.

Responsibilities:

• Supervise and coordinate daily kitchen operations to ensure efficiency and quality.
• Manage inventory levels, order supplies, and monitor food storage to minimize waste.
• Train, mentor, and support kitchen staff to maintain high performance and adherence to safety standards.
• Ensure compliance with health, safety, and sanitation regulations at all times.
• Collaborate with front-of-house management to synchronize service flow and resolve any operational issues promptly.

Skills:

The Back of House Lead utilizes strong organizational skills daily to manage kitchen workflows and inventory efficiently, ensuring that all operations run smoothly. Communication skills are essential for coordinating between kitchen staff and front-of-house teams, facilitating clear and timely information exchange. Leadership and mentoring abilities are applied to train new employees and maintain a motivated, high-performing team. Knowledge of food safety and sanitation is critical to uphold compliance and create a safe working environment. Additionally, problem-solving skills are frequently used to address operational challenges and maintain service quality under pressure.