POSITION SUMMARY
The Back of House Supervisor supports the daily operation of Great Maple’s culinary department by providing hands-on leadership, maintaining food quality and safety standards, and helping ensure that each kitchen shift operates efficiently.
This position serves as a working supervisor and is expected to actively participate in food preparation, production, cleaning, organization, and service execution while providing direction and support to Back of House team members. The BOH Supervisor helps coordinate assignments, monitor performance, maintain appropriate food presentation and sanitation standards, and communicate operational needs to culinary leadership.
The BOH Supervisor must demonstrate sound judgment, professionalism, accountability, and a willingness to lead by example. This position does not independently hire, terminate, suspend, or issue formal disciplinary action. Employee relations concerns, suspected policy violations, injuries, harassment complaints, wage-and-hour concerns, and other significant workplace matters must be promptly reported to culinary leadership and Human Resources.
SUPERVISORY RESPONSIBILITIES
The Back of House Supervisor provides day-to-day direction to assigned hourly culinary employees and may assist with training, station assignments, workflow coordination, quality monitoring, sanitation, and performance feedback.
The BOH Supervisor must promptly communicate employee performance concerns to culinary leadership. Formal coaching, written discipline, suspension, termination, pay changes, promotions, transfers, and other employment decisions may only be carried out by authorized management in consultation with Human Resources when required.
MINIMUM QUALIFICATIONS
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At least one year of experience as a lead cook, kitchen lead, shift lead, supervisor, or comparable culinary leadership position.
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At least two years of professional kitchen experience in a high-volume restaurant, hotel, resort, banquet, or multi-outlet food-and-beverage operation preferred.
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Demonstrated knowledge of kitchen operations, food preparation, sanitation, station organization, and service execution.
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Ability to read and follow recipes, production sheets, prep lists, safety instructions, labels, and operational communications.
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Ability to provide direction, coach employees, organize work, and remain composed under pressure.
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Strong communication, problem-solving, organizational, and time-management skills.
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Ability to work collaboratively with culinary leaders, Front of House leaders, hotel partners, and hourly employees.
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Current California Food Handler Card required.
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ServSafe Food Protection Manager Certification preferred or required within a company-established period following promotion or hire.
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Ability to communicate effectively in English.
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Bilingual English and Spanish communication skills are preferred.
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Basic computer, email, scheduling, and timekeeping-system skills preferred.
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Must be at least 18 years of age.
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Must be legally authorized to work in the United States.
OTHER INFORMATION
AVAILABILITY REQUIREMENTS
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Must maintain availability consistent with the operational needs of the business.
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Must be available to work mornings, evenings, weekends, holidays, special events, and varying schedules.
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Regular and reliable attendance is an essential function of the position.
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Schedule and work location may change based on business volume, outlet needs, events, staffing, and operational priorities.
REASONING ABILITY
The employee must be able to understand and carry out written and verbal instructions, organize competing priorities, recognize safety and quality concerns, and respond appropriately to changing operational conditions.
The employee must know when a concern can be addressed through routine operational coaching and when the matter must be paused and escalated to culinary leadership, senior management, or Human Resources.
PHYSICAL REQUIREMENTS
While performing the duties of this position, the employee is regularly required to:
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Stand and walk for extended periods, frequently for six to eight hours or more during a shift.
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Bend, reach, twist, stoop, squat, push, pull, and perform repetitive hand and arm movements.
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Use knives, kitchen utensils, cooking equipment, cleaning tools, and other restaurant equipment.
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Lift, carry, push, or move items weighing up to 40 pounds independently and heavier items with assistance.
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Work around hot surfaces, open flames, steam, sharp objects, cleaning chemicals, and commercial kitchen equipment.
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Safely move through crowded, narrow, wet, or fast-paced work areas.
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Communicate clearly in an environment with moderate to high noise levels.
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Detect differences in food quality, temperature, appearance, aroma, texture, and presentation.
Reasonable accommodations may be provided to qualified individuals with disabilities in accordance with applicable law.
WORK ENVIRONMENT
The Back of House Supervisor regularly works in a fast-paced commercial kitchen and restaurant environment. The position may involve exposure to heat, cold, steam, smoke, food allergens, cleaning chemicals, wet floors, sharp utensils, and temperature changes, including time spent in refrigerators, freezers, storage areas, and receiving areas.
The employee may also interact with hotel employees, vendors, delivery personnel, guests, and team members working throughout Great Maple’s food-and-beverage outlets.
APPEARANCE AND GROOMING
The employee must maintain a clean, professional appearance and comply with all Great Maple uniform, grooming, hygiene, food-safety, and personal protective equipment requirements.
TEAMWORK
The Back of House Supervisor is expected to support the entire operation rather than focusing solely on one station or assignment. This includes assisting team members, responding to changing priorities, supporting other outlets when assigned, and contributing to a respectful and collaborative workplace.
EQUAL EMPLOYMENT OPPORTUNITY
Great Maple provides equal employment opportunities to qualified applicants and employees without unlawful discrimination or harassment. Employment decisions are based on legitimate business considerations, including qualifications, competence, performance, conduct, availability, and operational needs.
