BOH Kitchen Supervisor / Manager

Job Description

Job Description

KITCHEN SUPERVISOR — HIGH VOLUME RESTAURANT

About Us

We are a high-volume, full-service restaurant on the Upper West Side known for high energy, consistency, and hospitality-driven operations. We’re looking for a hands-on Kitchen Manager — someone who thrives in a fast-paced environment, leads with calm authority, and ensures our kitchen runs with rhythm, cleanliness, and communication. Must be bilingual.

This person may come from a chef background  (not required) but must be equally skilled in kitchen operations, staff management, and systems discipline. The role is all about structure, flow, and maintaining the link between Back of House and Front of House.

POSITION : KITCHEN MANAGER / SUPERVISOR Overview

The Kitchen Manager oversees daily kitchen operations — maintaining systems, consistency, and standards across the line. They manage the kitchen team, maintain DOH compliance, and ensure the kitchen is organized, efficient, and aligned with the restaurant’s pace.

This role acts as the operational link between the culinary team and management — ensuring “All-Day” communication, quality control, and constant readiness for service.

PRIMARY RESPONSIBILITIES

1. Daily Operations & Leadership

Lead and manage all kitchen operations during service.

Call the All-Day Expo when required — managing real-time communication between line cooks, expediters, and FOH.

Ensure clear coordination between BOH and FOH throughout the shift.

Maintain tempo, organization, and calm under pressure.

Set the standard for cleanliness, structure, and professionalism on the line.

Conduct daily line checks , station readiness checks , and closing walk-throughs.

2. Staff Management & Training

Supervise, coach, and motivate all kitchen staff — cooks, porters, prep, and dishwashers.

Ensure every team member knows their station, prep list, and daily responsibilities.

Lead by example — show up early, communicate clearly, and keep the kitchen focused.

Create a positive, respectful culture — push for excellence without stress or chaos.

Conduct performance feedback and help train new team members on systems and recipes.

Maintain bilingual communication (Spanish / English) across the kitchen to ensure clarity and unity.

3. Food Quality, Prep, & Inventory

Work closely with the Chef, Sous Chef, and Management Team to place accurate food orders. Will be responsible for completing templates and forms to ensure inventory process stays organized.

Maintain adequate product levels based on PARs and volume trends.

Ensure prep lists are followed daily and stations are fully stocked before service.

Track waste, 86’s, and overproduction; adjust prep levels as needed.

Communicate daily with chefs and FOH managers to ensure proper coverage, menu consistency, and product rotation.

4. DOH Compliance & Cleanliness

Be the guardian of DOH compliance — lead daily and weekly cleaning routines and walk-throughs.

Ensure all stations are properly labeled, dated, and stored according to food safety standards.

Verify that all cooling logs, temperature logs, and sanitation checklists are completed and up to date.

Ensure every staff member understands DOH rules and why compliance matters.

Conduct internal mock inspections weekly and work with management to address any gaps immediately.

Hold everyone accountable for “Everything Has a Place” — no clutter, no shortcuts.

5. Communication & Coordination

Maintain real-time communication with :

Expo & Floor Managers (for pacing and guest experience)

Chef & Sous Chef (for prep and production flow)

General Manager / Operations Team (for daily updates, inventory, and staff needs)

Be the bridge between the creative side (Chefs) and the operational side (Managers).

Lead with presence — always visible, approachable, and organized.

May act as the lead "all day" calling expo representative for HV nights.

6. Culture & Leadership

Set the tone in the kitchen — motivated, professional, respectful.

Keep morale high while holding standards firm.

Celebrate effort, coach mistakes, and reinforce structure daily.

Translate leadership messages from management into clear action items for the kitchen.

Maintain consistency with “The Recipe” — Zero Waste, Magical Moments, and Everything Has a Place.

REQUIREMENTS

3+ years of experience as a Kitchen Manager, Sous Chef, or BOH Supervisor in a high-volume restaurant (700+ covers per night preferred).

Bilingual (English & Spanish required) — able to communicate clearly with the entire team.

Strong understanding of DOH compliance, sanitation, and food safety.

Knowledge of inventory management, ordering systems, and prep forecasting.

Ability to lead All-Day Expo and manage line tempo under volume.

Strong leadership, communication, and problem-solving skills.

Calm under pressure — leads with clarity, not chaos.

Ability to work flexible hours, including nights, weekends, and holidays.