BOH Supervisor (PM)

RMD Group; San Diego (CA); On-site; USD 42,000 - 54,000; Full time

Job summary

RMD Group in San Diego is seeking a Back of House Supervisor (PM) to oversee daily kitchen operations, ensure quality control, and maintain a safe, efficient work environment.

You will supervise hourly cooks and dishwashers, train staff, and coordinate with the Chef team to ensure timely ticket execution and consistent plating.

The position emphasizes leadership, adherence to culinary standards, and collaboration with restaurant leadership to support ongoing service excellence.

Qualifications

• The Back of House Supervisor oversees daily kitchen operations, ensures quality control, station organization, and culinary standards.

Responsibilities

• Monitor and execute production of food preparation and service.
• Ensure stations are stocked, organized, and safe.
• Check food quality, temperature, and freshness during shifts.
• Lead training and daily support of hourly staff on station setup, recipes, and sanitation.

Job description

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Position:BOH Supervisor (PM) Location: San Diego, CA
Job Id:190 # of Openings:1

VENUE

401 w Ash/ Carté Hotel is a stylish, modern sanctuary in downtown San Diego, offering sleek guestrooms, refreshing amenities including a heated saltwater pool, an upscale fitness center (FIT), elevated food and beverage outlets and versatile event spaces perfect for weddings, corporate functions, and social celebrations.

ABOUT RMD Group

RMD Group was formed by three partners who had a passion for hospitality and creating unforgettable experiences. For over a decade, RMD has been a driving force in the industry, creating some of San Diego’s most successful and exciting concepts including Rustic Root, Huntress , Lumi, Side Bar and FLUXX. In addition, the group works with a thriving portfolio of hospitality and lifestyle concepts that include that include Ballast Point Brewing and Canvas Café & Lounge at the Carte Hotel. RMD brings extensive expertise in all areas of consulting including design, development, and management, plus a talented team of industry leaders that continue to elevate guest and client experience in San Diego and beyond.

Position Summary

The Back of House Supervisor supports daily kitchen operations by overseeing food preparation, quality control, station organization, and compliance with culinary standards. This role assists the Chef team by supervising hourly cooks and dishwashers, ensuring smooth BOH operation during service, and maintaining a clean, safe, and efficient kitchen environment. The BOH Supervisor acts as a working leader who supports training, communication, and consistency without managing exempt team members.

Duties and Responsibilities:

Responsibilities include, but are not limited to:

• Monitor and execute production of food preparation and service.

• Ensure all stations are stocked, organized, and operating according to quality and safety standards.

• Check food quality, temperature, and freshness throughout the shift.

• Maintain production pars and communicate low items or 86’s to the Chef team.

• Execute menu items during service to company standards.

• Prepare specialty items as directed by the Executive Chef, CDC, or Sous Chef.

• Coordinate with cooks and ensure timely ticket execution and plate consistency.

Training & Daily Support of Hourly Staff

• Train and support all new cooks and dishwashers on station setup, recipes, procedures, and sanitation.

• Serve as the communication link between cooks and the Chef team during shifts.

• Conduct pre-shift meetings as needed to relay priorities, menu changes, or service notes.

• Lead by example, demonstrating professionalism, urgency, and adherence to standards.

Kitchen Operations & Organization

• Maintain prep sheets, confirm accuracy, and ensure prep completion daily.