Lead Kitchen 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

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.