BOH Operations Manager | Lead Kitchen, Training & Inventory

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

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.