Lead Kitchen Supervisor: BOH Ops & Menu Innovation

Southerleigh Hospitality Group; San Antonio (TX); On-site; USD 52,000 - 72,000; Full time

Job summary

Southerleigh Hospitality Group is seeking a skilled Sous Chef to lead our kitchen operations across shifts, ensuring top quality food and safety standards. You will manage BOH workflow, supervise line cooks, train staff, and collaborate with the GM to uphold recipes and costs.

Responsibilities include overseeing prep, cooking, inventory management, and staff development, while maintaining strong communication with FOH and ensuring timely service.

Qualifications

• Proven experience as a Sous Chef in a full-service restaurant.
• Strong leadership and kitchen management skills.
• Experience with inventory control and cost-minded operations.
• Excellent communication between BOH and FOH teams.
• Hands-on leadership with staff training and development.

Responsibilities

• Oversee and run BOH operations, ensuring efficient shift activities, from food prep to cooking and cleanup.
• Lead pre-shift meetings, conduct regular line, temperature, and cooler checks, and organize food tastings to maintain food quality.
• Collaborate with the General Manager (GM) and management team to maintain and update recipe books and standards.
• Perform regular line checks to ensure the quality of all menu items.
• Manage the ordering and purchasing of food products and supplies, ensuring cost-effective operations.
• Track and control food costs and assist in financial management related to kitchen operations.
• Facilitate effective communication across all teams to ensure timely production and service.
• Lead the recruitment, training, and development of all BOH staff, fostering an environment of learning and growth.
• Inspire the kitchen team, promoting creativity, morale, and high performance through hands-on leadership and example.
• Direct service flow in the kitchen, expediting as needed to contribute to timely and smooth service.
• Assist in the development and introduction of new dishes and menu items, ensuring thorough training and rollout.
• Supervise and train line cooks and prep staff, ensuring adherence to quality standards and procedures.

Skills

Leadership

Kitchen management

Inventory management

Communication

Training staff

Problem solving

Job description

Southerleigh Hospitality Group is seeking a skilled Sous Chef to lead our kitchen operations across shifts, ensuring top quality food and safety standards. You will manage BOH workflow, supervise line cooks, train staff, and collaborate with the GM to uphold recipes and costs.

Responsibilities include overseeing prep, cooking, inventory management, and staff development, while maintaining strong communication with FOH and ensuring timely service.