Kitchen Operations Lead

Menus & Venues; Philadelphia (Philadelphia County); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

PTO

Employee discounts

Retirement plan

Job summary

URBN is seeking a BOH Supervisor to support the Sous Chef and Chef de Cuisine in preparation, cooking, and presentation of meals. You will assist with ordering, inventory, costing, and sanitation, while overseeing dishwashing and general cleaning.

You should be capable of stepping in for the Head Chef when needed, manage kitchen staff, and contribute to HACCP logs and safety initiatives. A culinary background is helpful but not required; strong leadership and communication are essential.

Qualifications

• Minimum 2 years restaurant experience 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.

Responsibilities

• The BOH Supervisor must have strong familiarity with each station in a kitchen.
• Helps to plan, oversee and execute the production and presentation for all meals served during a respective service period.
• Creates new menu items, costing, ingredient utilization, scheduling tastings, training line cooks and overseeing execution.
• Responsible for managing food and supplies purchases through vendors and adjusting purchasing based upon financial objectives.
• Maintains accurate inventories and proper rotation of perishable food; cleaning and organization of storage areas.
• Assigns cleaning tasks to line cooks, prep cooks, dishwashers and pastry staff.
• Manages HACCP logs for any in house production requiring control logs.
• Manages labor of all kitchen staff: budget adherence, hiring, training and discipline.
• Oversees maintenance of facilities and equipment maintenance.
• Active participant in safety meetings and policy implementation.
• Attends meetings and brings suggestions for improvement.
• Performs other related duties as assigned by the Chef or manager-on-duty.

Skills

Restaurant experience

Communication

Leadership

Teaching/mentoring

Education

Culinary degree

Job description

URBN is seeking a BOH Supervisor to support the Sous Chef and Chef de Cuisine in preparation, cooking, and presentation of meals. You will assist with ordering, inventory, costing, and sanitation, while overseeing dishwashing and general cleaning.

You should be capable of stepping in for the Head Chef when needed, manage kitchen staff, and contribute to HACCP logs and safety initiatives. A culinary background is helpful but not required; strong leadership and communication are essential.