BOH Manager

Tacoria - Freehold; Freehold (NJ); On-site; USD 60,000 - 90,000; Full time

Job summary

Tacoria in Freehold, NJ is seeking a Back of House (BOH) Manager to oversee kitchen operations, ensure food quality, safety, and efficiency, and lead kitchen staff. The role collaborates with front-of-house to deliver smooth service in a fast-paced restaurant setting.

You will manage inventory, control costs, and mentor cooks and prep staff while maintaining high standards of cleanliness and safety. This is a full-time, on-site position in a busy dining environment.

Qualifications

• 3–5 years of kitchen experience with leadership or management responsibilities.
• Strong knowledge of cooking techniques and kitchen operations.
• Leadership and team development skills.
• Understanding of food safety regulations and best practices.
• Ability to work under pressure in a fast-paced environment.

Responsibilities

• Hire, train, and supervise cooks, prep staff, and dishwashers.
• Create schedules and manage labor to meet business needs.
• Lead by example during service and stay calm and organized.
• Coach staff on technique, consistency, and food safety.
• Ensure dishes meet quality, portion, and presentation standards.
• Maintain consistency in recipes and cooking procedures.
• Manage inventory, ordering, and vendor relationships.
• Control food costs, waste, and portioning.
• Enforce health, safety, and sanitation regulations.
• Oversee prep lists and daily kitchen setup.
• Coordinate with FOH to manage service pace and special requests.

Skills

Kitchen leadership

Staff training

Team management

Food safety

Cooking techniques

High-pressure environment

Job description

PositionSummary

The BOH Manager oversees all kitchen operations, ensuring food quality, consistency, safety, and efficiency. This role leads kitchen staff, manages inventory and costs, and works closely with FOH management to deliver a smooth and successful service.

Key Responsibilities

Kitchen Leadership & Team Management

• Hire, train, and supervise cooks, prep staff, and dishwashers
• Create schedules and manage labor to meet business needs
• Lead by example during service, maintaining a calm and organized kitchen
• Coach staff on technique, consistency, and food safety

Food Quality & Execution

• Ensure all dishes meet quality, portion, and presentation standards
• Maintain consistency in recipes and cooking procedures
• Conduct regular line checks and tastings
• Oversee final food presentation

Inventory & Cost Control

• Manage food inventory, ordering, and vendor relationships
• Control food costs, waste, and portioning
• Conduct regular inventory counts and track usage trends
• Ensure proper storage and rotation (FIFO methods)

Safety & Sanitation

• Enforce health, safety, and sanitation regulations
• Ensure compliance with local health department standards
• Maintain a clean, organized, and hazard-free kitchen
• Train staff on food handling and safety procedures

Operations & Efficiency

• Oversee prep lists and daily kitchen setup
• Ensure efficient ticket flow and timely food production
• Coordinate with FOH to manage service pace and special requests
• Troubleshoot issues during service to prevent delays

Administrative Duties

• Monitor kitchen KPIs (ticket times, waste, labor %)
• Maintain equipment and coordinate repairs as needed

Qualifications

• 3–5 years of kitchen experience, including leadership or management (preffered)
• Strong knowledge of cooking techniques and kitchen operations
• Leadership and team development skills
• Understanding of food safety regulations and best practices
• Ability to work under pressure in a fast-paced environment

Preferred Skills

• Cost control and inventory management
• Time management and organization
• Problem-solving and decision-making under pressure

Work Environment

• Fast-paced, high-temperature kitchen setting
• Requires standing for long periods
• Involves lifting, bending, and repetitive motions