BOH Supervisor

Jobtailor; Philadelphia (Philadelphia County); On-site; USD 52,000 - 68,000; Full time

Job summary

Jobtailor in Philadelphia, United States, seeks an experienced kitchen leader to assist the Sous Chef and Chef de Cuisine in meal preparation, cooking, and presentation. You will oversee dishwashing, cleaning, and help plan and execute production and presentation of all meals; manage food purchases, inventories, and HACCP logs.

Required is 2+ years of restaurant experience; culinary degree is helpful but not required.

Qualifications

• Minimum 2 years restaurant experience required.
• Culinary degree helpful, but not required.
• Capacity to teach others pertinent to this role.
• Must 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.

Responsibilities

• Assist the Sous Chef and Chef de Cuisine in preparation, cooking and presentation of meals.
• Oversee dishwashing responsibilities and general cleaning.
• Help plan, oversee and execute the production and presentation of all meals served.
• Follow company guidelines for ordering, inventory, and works closely with chefs.
• Create new menu items and write recipes for all items.
• Manage food and supplies purchases and maintain accurate inventories.
• Assign cleaning tasks to kitchen staff and manage HACCP logs.
• Manage labor of all kitchen staff and oversee facilities maintenance.
• Participate in all safety meetings and implement new policies.
• Perform other related duties as assigned.

Skills

Meal Preparation

Inventory Management

Menu Creation

HACCP Compliance

Culinary Leadership

Communication

Team Management

Teaching Ability

Education

Culinary Degree

Job description

• Assist the Sous Chef and Chef de Cuisine in preparation, cooking and presentation of meals.
• Oversee dishwashing responsibilities and general cleaning.
• Help plan, oversee and execute the production and presentation of all meals served.
• Follow company guidelines for ordering, inventory, and works closely with chefs.
• Create new menu items and write recipes for all items.
• Manage food and supplies purchases and maintain accurate inventories.
• Assign cleaning tasks to kitchen staff and manage HACCP logs.
• Manage labor of all kitchen staff and oversee facilities maintenance.
• Participate in all safety meetings and implement new policies.
• Perform other related duties as assigned.

Requirements

• 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.

Core Competencies

Demonstrates expertise in meal preparation, cooking, and presentation while managing kitchen operations and staff. Proficient in inventory management, menu creation, and adherence to safety and hygiene standards.

Highest-signal resume keywords

• Meal Preparation
• Inventory Management
• Menu Creation
• HACCP Compliance
• Culinary Leadership Communication

ATS Optimization Keywords

Hard Skills

• Cooking Techniques
• Recipe Development
• Food Safety Standards
• Inventory Control
• Kitchen Management

Soft Skills

• Teaching Ability
• Clear Communication
• Team Management

Certifications & Qualifications

• Culinary Degree

Industry Keywords

• Restaurant Experience
• Food Purchasing
• Cleaning Standards
• Labor Management
• Safety Policies