BOH Supervisor: Lead Kitchen, Quality & Growth

Es Vedra Cinemas; Hutto (TX); On-site; USD 42,000 - 60,000; Full time

Benefits offered by this job

Competitive pay

401(k) retirement plan

Medical, dental, and vision

Job summary

Es Vedra Cinemas in Hutto, Texas, is seeking a motivated BOH Supervisor to assist the Kitchen Manager in delivering high-quality food and guest experiences. You will oversee shift operations, ensure food safety standards, and mentor kitchen staff to meet company policies and procedures.

Responsibilities include opening, mid, and closing duties, maintaining temperature logs, and training team on new menu items.

Qualifications

• HS Diploma or GED required.
• Must be at least 21 years old.
• Minimum 2 years as a shift lead or sous chef experience preferred.
• Food Safety, State Alcohol and ServSafe Manager certification required.

Responsibilities

• Assist the Kitchen Manager or General Manager to provide direction, coaching, and leadership for all BOH team members including food preparation and production, safety and sanitation, and company policies and procedures.
• Ensure the freshness of food products through proper product rotation and quality control.
• Checks food storage and temperatures daily, records the temperatures on the log sheet, and notifies maintenance of any issues.
• Communicates, implements, and follows up on all changes for food products and kitchen systems and procedures.
• Performs daily opening, mid and closing operation duties.
• Attends training for new menu items and training kitchen team members on proper preparation of new menu items.
• Performs other related duties as necessary or assigned.

Skills

Communication skills

Shift leadership

Follow directions

Accountability

Education

HS Diploma or GED

ServSafe Manager certificate

Job description

Es Vedra Cinemas in Hutto, Texas, is seeking a motivated BOH Supervisor to assist the Kitchen Manager in delivering high-quality food and guest experiences. You will oversee shift operations, ensure food safety standards, and mentor kitchen staff to meet company policies and procedures.

Responsibilities include opening, mid, and closing duties, maintaining temperature logs, and training team on new menu items.