BOH Supervisor

Menus and Venues; Philadelphia (Philadelphia County); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

Medical benefits

PTO and paid time off

Employee discounts

Retirement savings

Job summary

URBN is seeking a BOH Supervisor to support the Sous Chef and Chef de Cuisine in preparation, cooking and presentation of meals for service. The role includes overseeing sanitation, inventory, costing, ordering, and coordinating with the Culinary Leadership to ensure quality and consistency.

The ideal candidate has at least 2 years in restaurant operations, strong leadership, and the ability to train line cooks, manage budgets and maintain HACCP compliance.

Qualifications

• Minimum 2 years restaurant experience.
• Culinary degree helpful but not required.
• Capacity to teach others pertinent to this role.
• Must be able to communicate clearly with managers, kitchen and dining room personnel, and all Culinary Leadership.
• Ability to reach, bend, stoop and frequently lift up to 50 pounds.
• Ability to work in a standing position for long periods of time.

Responsibilities

• Oversee prep and production for all meals during service.
• Plan, oversee and execute the production and presentation for meals; manage inventory, budget, and purchasing tasks.
• Create new menu items, including costing, ingredient utilization, tastings, training, and recipe writing.
• Manage food and supplies purchasing through vendors and adjust based on financial objectives.
• Maintain accurate inventories and storage hygiene across freezer, fridge and dry storage.
• Assign cleaning tasks to staff and oversee HACCP logs for in-house production.
• Manage kitchen staff labor, including hiring, training and discipline.
• Oversee facilities maintenance and safety policies; participate in safety meetings.
• Performs other related duties as assigned by the Chef or manager-on-duty.

Job description

Role Summary

The BOH Supervisor's role is to assist the Sous Chef and Chef de Cuisine in their all preparation, cooking and presentation of all meals for service. The BOH Supervisor's will also assist the Chef with all special, plate-up, sanitation, inventory, costing, ordering, and other tasks as assigned. This includes overseeing dishwashing responsibilities and general cleaning throughout the day. The BOH Supervisor's must possess the technical skills to assume the role of the Chef in the event of a contingency. Depending on experience level, the BOH Supervisor's may be asked to fill in for the Head Chef when the Head Chef is absent.

Role Responsibilities

• TheBOH Supervisormust have strong familiarity with each station in a kitchen. Often the Supervisor will be asked to prep or prepare foods outside of his/her preferred expertise; including some baking.
• Helps to plan, oversee and execute the production and presentation for all meals served during a respective service period. Follows company guidelines for ordering, inventory, budget management, and works closely with the chef and Purchasing Director to manage administrative tasks.
• Creates new menu items, which includes but not limited to the following: costing, ingredient utilization, scheduling tastings for culinary leadership, training line cooks on new menu items and overseeing execution and writing recipe(s) for all recipes.
• Responsible for managing food and supplies purchases through vendors and adjusting purchasing based upon financial objectives.
• Maintains accurate inventories to insure appropriate stocking levels and proper rotation of perishable food; this includes the cleaning and organization of all storage areas in freezer, refrigerator, and dry storage areas.
• Assigns cleaning tasks to line cooks, prep cooks, dishwashers and pastry staff.
• Manages HACCP logs for any in house production of products that require control logs
• Manages labor of all kitchen staff, which includes but not limited to the following: budget adherence, hiring, training and discipline of kitchen staff, and
• Oversees maintenance of facilities, to include preventative and emergency services to equipment.
• Active participant in all safety meetings and implementing new or existing policies.
• Attends all scheduled meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Chef or manager-on-duty.

Role Qualifications

• Minimum 2 years restaurant experience required
• Culinary degree helpful, but not required.
• Capacity to teach others pertinent to this role.
• Must be able to communicate clearly with managers, kitchen and dining room personnel, and all Culinary Leadership.
• Ability to reach, bend, stoop and frequently lift up to 50 pounds.
• Ability to work in a standing position for long periods of time (up to and exceeding 12 hours).
• Must be able to follow printed recipes and all directions and specifications as directed by Culinary Leadership.
• Must maintain high personal hygiene standards.

The Perks

URBN offers comprehensive Perks & Benefits to employees. Availability and eligibility to specific benefits may be subject to your location and employment status. Benefits include medical, dental, vision, PTO, generous employee discounts, retirement savings and much more! For additional information visit www.urbn.com/work-with-us/benefits

EEO Statement

URBN celebrates diversity and is committed to creating an inclusive environment for all employees. We are proud to provide equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, sex (including gender, pregnancy, sexual orientation, and gender identity or expression), religion, creed, age, physical or mental disability, national origin or ancestry, ethnicity, citizenship, service in the uniformed services, genetic information, or any other protected characteristic as established by law. We believe strongly in fostering a safe, fair and respectful work environment. To ensure compliance with our non-discrimination and anti-harassment policies, we offer anti-harassment training to managers and employees.