Shift Lead BOH

Job Title: Kitchen Supervisor

Reports To: Executive Chef / Chef de Cuisine / Sous Chef

Department: Culinary – Back of House

Employment Type: Hourly, Non-Exempt

Position Summary

The Kitchen Supervisor supports the Chef team by leading BOH operations during assigned shifts,

ensuring culinary excellence, recipe consistency, food safety, and efficient execution. This role oversees

prep, line readiness, opening/closing procedures, and real-time problem solving to keep the kitchen

running smoothly. The Kitchen Supervisor coaches cooks, upholds JAG standards, manages pacing during

service, and collaborates with FOH leaders to support an outstanding guest experience.

Key Responsibilities

Shift Leadership & Culinary Standards

? Act as BOH leader and point of contact during assigned shifts, supporting chefs with daily

execution.

? Conduct line checks before each service: temperatures, seasoning, recipe adherence, product

quality, equipment readiness, and station setup.

? Manage kitchen flow during service — ticket pacing, communication with expo, coordinating

between stations, and troubleshooting bottlenecks.

? Uphold JAG culinary standards, recipes, and plating guides, correct deviations immediately.

? Support guest recovery by ensuring remakes or adjustments are executed promptly and

accurately.

Opening & Closing Responsibilities

? Lead kitchen opening procedures: prep review, walk-throughs, station setup, equipment startup,

temperature logs, and cleanliness checks.

? Oversee closing procedures: breakdown, labeling, storage, sanitation, equipment shutdown,

waste logs, and nightly checklist completion.

? Verify stations are clean, organized, and properly stocked for the next shift.

? Ensure all required logs — temperature, receiving, waste, and sanitation — are completed

accurately.

Prep, Production & Station Management

? Maintain prep lists daily; assign tasks based on skill set, volume forecasts, and par levels.

? Ensure proper rotation (FIFO), labeling, dating, and storage of all products.

? Conduct ongoing quality control on prep, sauces, proteins, and mise en place.

? Work on the line during busy periods or when staffing gaps require support.

? Monitor recipe and portion adherence to maintain consistency and manage food cost.

Team Development & Coaching

? Coach cooks and dishwashers in real time on technique, speed, organization, and JAG culinary

behaviors.

? Support onboarding and training for new team members, including station certifications.

? Document performance feedback and communicate trends to the Chef team.

? Foster a positive, respectful, and collaborative kitchen culture.

Safety, Sanitation & Compliance

? Maintain strict DOH compliance and proper food safety standards at all times.

? Enforce kitchen hygiene: handwashing, glove use, uniform standards, and workstation cleanliness.

? Verify allergy and dietary restriction procedures are followed.

? Oversee safe equipment usage, chemical handling, and kitchen organization to minimize risk.

? Report facility issues immediately and support incident documentation when needed.

Operational & Financial Accountability

? Support inventory counts, ordering, receiving, and product rotation.

? Reduce waste through accurate prep, portion control, and communication with Chef team.

? Track and escalate product shortages, quality issues, or over-prep risks.

? Manage labor in-shift by reallocating tasks or adjusting deployment as volume changes.