Kitchen Director

Are you a culinary leader with a passion for excellence and a talent for operational efficiency? We are looking for a Back of House (BOH) Director to lead our kitchen team and supply chain operations. As the BOH Director, you will be the driving force behind our daily kitchen operations, ensuring our guests receive safe, fresh, and delicious food every time they visit.

Role Overview

The BOH Director is responsible for the overall management of the kitchen, from supply chain logistics to staff development. You will ensure all positions are properly staffed, trained, and equipped with the resources necessary to maintain our high standards of food quality and safety.

Key Responsibilities

Operational Leadership

• Shift Management: Directly lead the staff during shifts, creating set-up sheets and overseeing opening or closing procedures to ensure the store is fully operational.
• Strategic Planning: Develop action items and areas of focus based on Customer Experience Monitor (CEM) scores to continuously improve the guest experience.
• Catering Coordination: Work closely with the catering team to ensure the timely execution and high quality of large-scale production orders.

Team Development & Training

• Staffing: Interview and select applicants for the BOH team.
• Mentorship: Lead proactive conversations with Team Members and Managers regarding their personal and professional growth.
• Advanced Training: Collaborate with the Training Team to address BOH needs and develop future leaders.

Operational Excellence & Compliance

• Safety & Standards: Ensure the kitchen remains in full compliance with local, state, and federal health and safety regulations at all times.
• Quality Control: Complete and manage all required checklists, including Quality and Food Safety Assessments.
• Accountability: Hold Team Members and Leadership accountable to established procedures and productivity standards.
• HR Protocols: Strictly follow all H/R protocols regarding injuries, security measures, and harassment.

Financial & Facilities Management

• Cost Control: Manage food, paper, and labor costs in coordination with the FOH and Supply Chain Directors to maintain profitability.
• Facilities Maintenance: Manage cleaning and maintenance calendars, and oversee equipment repairs and warehouse orders.

What We’re Looking For

• A proven leader who can execute personnel changes effectively during a shift.
• A professional dedicated to maintaining a clean, safe, and efficient kitchen environment.
• A collaborative spirit ready to work with other Directors to manage costs and training initiatives.

Apply today to lead a team dedicated to serving excellence!

Work schedule

• 8 hour shift
• Weekend availability
• Holidays
• Overtime
• Day shift
• Night shift

Supplemental pay

• Bonus pay

Benefits

• Paid time off
• Flexible schedule
• 401(k) matching
• Employee discount
• Paid training