BOH Team Lead

About the role

The BOH Lead is responsible for daily operations in the kitchen. They should be well-informed about culinary positions, recipe standards, and hospitality for guests. During their shift, they will open & close the venue following standard procedures, verify recipe adherence through line checks and visual inspection during service, and support management, staff, and guest requests as needed. In addition, they are expected to create and maintain an inviting atmosphere in the kitchen for staff.

This role assists in supervising the culinary team in the absence of the Executive Chef or Sous Chef.

Responsibilities

• Oversee daily culinary operations and deliver an outstanding food experience for Drive Shack guests, which they will immediately recognize as unique and satisfying.
• Follow culinary standards and training guidelines.
• Reward and express genuine appreciation of the team’s dedication, hard work, and time.
• Escalate issues and complaints related to staff, guests, and the kitchen.
• Demonstrate skills for preparation, cooking, and serving safe and inspiring culinary items.
• Ensure all culinary products are served to meet or exceed our high standards.
• Create and maintain good working relationships with a variety of people, including vendors, internal stakeholders, staff, and senior management.
• Contribute to a climate of appreciation and respect for all Drive Shack Team Members.
• Perform other duties as assigned and requested by the General Manager and the Executive Chef.
• Add additional projects as assigned to assist the company leadership on major initiatives, as deemed necessary.

Qualifications

• Work extended hours as required and/or during busy periods based on business needs.
• Support the Executive Chef in the general operation of the kitchen.
• Excellent interpersonal and customer service skills.
• Establish strong relationships with staff in other areas of the Drive Shack operations, including managers and front-of-house departments.
• Excellent organizational skills and attention to detail.
• Supervise all food preparation and ensure strict adherence to food hygiene regulations.
• Recognize, maintain, and improve safety and sanitation in the kitchen.
• Demonstrated understanding of various cooking methods, ingredients, equipment, and procedures.
• Prior experience in a leading position with an excellent record of kitchen and staff management.
• Accuracy and speed in handling in-the-moment conditions and providing solutions with hospitality and guest experience as a priority.
• Working knowledge of various computer software programs (MS Office, inventory management software, Point of Sale systems).

Working Conditions

• Fast-paced kitchen and entertainment environment with both indoor and outdoor operations.
• Frequent standing, walking, bending, and reaching for extended periods during shifts.
• Exposure to varying temperatures, including heat from ovens, grills, and dishwashing areas.
• Work schedule includes early mornings, evenings, weekends, and holidays as required by business needs.
• Regular handling of hot items, sharp utensils, and kitchen equipment in a high-traffic workspace.
• Must be able to lift, move, and carry up to 50 lbs. frequently throughout the shift.
• Requires focus, attention to detail, and adaptability in a busy, team-oriented environment.
• Noise levels and guest activity may be high during peak service periods.

Pay

$23 - $25 per hour

Schedule

Work schedule includes early mornings, evenings, weekends, and holidays as required by business needs.