BOH Manager - Huddle House

Paycom - ATS; Fairchance (Fayette County); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Health Insurance

401K Matching

Paid Time Off

Disability Insurance

Opportunities for Advancement

Job summary

Paycom - ATS is seeking a Back of House Manager to oversee daily restaurant operations in Fayette County, PA. You will ensure proper staffing, prep, and pacing of service while maintaining health and safety standards, and you will manage inventory and supply levels.

You will train and supervise kitchen staff, coordinate with the Front of House manager, and ensure a clean, safe, and efficient kitchen environment. Weekend availability is required and ServSafe certification is preferred.

Qualifications

• Experience managing a kitchen and coordinating BOH activities.
• Ability to train and supervise kitchen staff to meet health and safety standards.
• Strong guest-service mindset with focus on quality and consistency.

Responsibilities

• Maintain a clean facility and report maintenance needs.
• Ensure proper storage, rotation, and accessibility of ingredients.
• Prepare equipment maintenance schedules and conduct inventory checks.
• Prepare line for service and assist cooking duties as needed.
• Hire, train, and manage BOH staff with FOH coordination.
• Open/close the restaurant following established processes.
• Address guest and team member concerns and report incidents.
• Enforce food safety and quality standards.

Skills

Kitchen management

Staff training

Customer service

Safety compliance

POS software

Tools

POS software

Microsoft Office

Job description

BENEFITS:· Health Insurance· 401(K) Matching· Paid Time Off· Disability Insurance· Opportunities for AdvancementThe Back of House (BOH) Manager is responsible for ensuring the day-to-day back-of-house restaurant operations run smoothly. In order to do so the BOH manager must ensure that the kitchen is appropriately staffed, proper prep is completed for the day, and manage the pace of service while adhering to health and safety standards. The BOH Manager will be responsible for training and managing staff and must be knowledgeable of the respective standards for each. BOH Manager will also be responsible for completing the inventory of food and kitchen supplies. The BOH manager must be committed to team members' and guests' safety and must follow all proper food service guidelines.REPORTS TO: General ManagerResponsibilities:• Maintain a clean facility and report any maintenance/repair needs as they arise• Ensure all ingredients are properly stored, rotated, organized, and easily accessible• Execute maintenance schedule for equipment• Complete inventory counts for food and kitchen supplies, and receiving as they arrive• Prep cook line for service and assist with cooking duties• Hire, train, and manage personnel while working closely with the FOH manager to do so• Open and close the restaurant in accordance with the processes in place• Identify and address customer needs, concerns, and issues• Report team member and guest injuries• Enforce food standards, quality, and consistencyPOSITION REQUIREMENTS• Proven knowledge of kitchen processes• 1 Year of management and kitchen experience• Ability to use POS software• Proficiency in Microsoft Office• Ability to multitask, problem-solve, and make decisions• Guest oriented with excellent people skills• Attention to cleanliness and safety• Responsible and trustworthy• Valid driver's license• Weekend Availability• ServSafe Certification is preferredPerform such similar, comparable, or related duties as may be required or assigned.