Back of House Lead: Kitchen Ops, Training & Inventory

The Whitaker Group; Chicago (IL); 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 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