BOH Kitchen Lead: Inspire, Train & Deliver Excellence

Pacific Catch, Inc.; San Francisco (CA); On-site; USD 30,000 - 45,000; Full time

Job summary

Pacific Catch, Inc. is seeking a Back of House Team Leader to oversee daily culinary operations and maintain a high-energy, guest-focused kitchen culture. You will manage line checks, prep, and dish execution while driving exceptional plate presentation and guest experiences.

The role requires BOH management experience in a high-volume setting, strong leadership, and comfort with tools like Toast POS and HARRI scheduling. You will mentor staff and ensure food quality and inventory control.

Qualifications

• Culinary Arts degree preferred.
• Be Team focused, able to lead and motivate.
• Two years BOH management experience in a high volume, full-service restaurant.
• Technology savvy: comfortable with MS Office, Google Apps/programs, Toast POS and HARRI Time and Scheduling.
• Must possess exemplary knife skills and the ability to coach/train others.
• Demonstrated success in managing people and strong leadership skills.
• English proficient, bilingual a plus.

Responsibilities

• Assist with overseeing day-to-day culinary operations
• Line checks - Check freshness and quality of ingredients
• Maintains proper kitchen culture and a professional environment
• Executes and maintains prep and dish recipes
• Work with management to create a memorable experience for guests
• Ensure plate presentation meets the standards and excites our guests
• Train, Coach, and Inspire BOH team
• Maintain kitchen equipment
• Ordering and Inventory Management
• Onboarding and scheduling of BOH Team Members
• Food waste control
• Coordinate food and kitchenware needs

Education

Culinary Arts degree

Tools

Toast POS

HARRI Time and Scheduling

MS Office

Google Apps

Job description

Pacific Catch, Inc. is seeking a Back of House Team Leader to oversee daily culinary operations and maintain a high-energy, guest-focused kitchen culture. You will manage line checks, prep, and dish execution while driving exceptional plate presentation and guest experiences.

The role requires BOH management experience in a high-volume setting, strong leadership, and comfort with tools like Toast POS and HARRI scheduling. You will mentor staff and ensure food quality and inventory control.