Kitchen/Back of House (BOH) Manager

About the role

The Kitchen/Back of House (BOH) Manager oversees all kitchen operations, ensuring high-quality food preparation, compliance with health and safety regulations, and maintaining a positive and productive team environment. This role requires strong leadership, organization, and communication skills, as well as a passion for culinary excellence.

Responsibilities

• Oversee all kitchen operations, ensuring high-quality food preparation and efficient service.
• Train, mentor, and supervise kitchen staff, promoting a positive and productive work environment.
• Ensure all kitchen systems and processes are clearly communicated and followed, including:
• Opening and closing procedures
• Food safety and quality control
• Ordering and inventory management
• Daily/weekly cleaning checklists
• Recipe execution and consistency
• Conduct daily pre-shift meetings with the kitchen team to discuss goals, changes, and priorities.
• Maintain compliance with federal, state, and local health and safety regulations.
• Ensure proper food handling and sanitation procedures are followed at all times.
• Work closely with the General Manager to determine labor needs and manage BOH scheduling.
• Hire, train, and develop kitchen staff, ensuring a strong and capable team.
• Monitor kitchen costs, control food waste, and manage inventory efficiently to meet budget targets.
• Oversee execution of all orders, ensuring prompt ticket times and exceptional food presentation.
• Collaborate with FOH and BOH teams to maintain a smooth and efficient service flow.
• Work as part of a team-service approach, collaborating with colleagues to maintain a stress-free and engaging work environment.
• Maintain a positive attitude and professional demeanor, embodying Nick's values of Excellence, Teamwork, Respect, and Accountability.

Requirements

• Minimum of 2 years of kitchen experience in a high-volume hospitality setting (restaurant, hotel, hospital, school, or similar).
• ServSafe certification is a plus but not required.
• Strong leadership, organization, and team-building skills.
• Ability to manage multiple priorities in a fast-paced environment.
• Knowledge of food safety regulations, sanitation practices, and kitchen operations.
• Experience with inventory management, food cost control, and ordering.
• Strong problem-solving and decision-making skills.
• A passion for high-quality food and excellent service.
• Willingness to work a flexible schedule, including days, nights, weekends, and holidays.

Qualifications

• Physical requirements include standing and walking for extended periods (6-10 hours per shift), lifting and carrying kitchen supplies, ingredients, and equipment weighing up to 50 lbs., bending, reaching, and performing repetitive motions, including chopping, stirring, and plating food, safely handling kitchen tools and operating commercial kitchen equipment.

Skills

• Leadership
• Organization
• Team-building
• Problem-solving
• Decision-making
• Food safety
• Inventory management
• Food cost control

Benefits

Competitive pay. Paid vacation time for work-life balance. Hands-on training and mentorship to support your success. Team-driven culture where your contributions matter. Growth and advancement opportunities-we love promoting from within!

Pay

This position starts at a salary of $65,000 annually.

Schedule

Flexible schedule, including days, nights, weekends, and holidays.