Are you a skilled culinary professional ready to step into a leadership role? We are seeking an energetic and detail-oriented Back of House (BOH) Kitchen Supervisor to support our Executive Chef and Sous Chef in delivering exceptional dining experiences.
This position is Monday through Friday- Morning Shifts!
In this role, you will play a pivotal part in daily kitchen operations—from meal preparation and plate presentation to inventory control, kitchen management, and staff leadership. As a key leader on the line, you must possess the technical expertise, adaptability, and confidence to step in and lead kitchen operations whenever needed.
Key Responsibilities:
Culinary Excellence & Line Leadership
- Kitchen Oversight: Assist leadership in planning, prepping, cooking, and executing high-quality meal service across all stations, including basic baking.
- Contingency Leadership: Act as the primary lead on the line and seamlessly step into the Chef’s role during absences or high-volume periods.
- Station Flexibility: Demonstrate strong technical skills across all kitchen stations and step in wherever support is needed.
Operations, Ordering & Inventory
- Inventory & Purchasing: Maintain accurate inventory levels, conduct proper stock rotation (FIFO), and keep walk-ins, freezers, and dry storage clean and organized.
- Cost Control: Collaborate with the Chef and Purchasing Director to manage food purchasing, adhere to financial objectives, and minimize waste.
- Equipment & Facilities: Monitor kitchen equipment and schedule or oversee preventative and emergency maintenance as required.
Team Management & Safety
- Labor & Staffing: Assist with scheduling, labor budget adherence, hiring, onboarding, training, and performance management for line cooks, prep cooks, dishwashers, and pastry staff.
- Food Safety & Compliance: Maintain HACCP logs, uphold strict sanitation standards, and delegate daily/deep cleaning tasks across all shift staff.
- Safety & Culture: Actively participate in safety meetings, implement kitchen policies, bring innovative ideas to team meetings, and promote a positive work environment.
Qualifications & Requirements
- Experience: Minimum of 2 years of experience in a high-volume restaurant or culinary environment.
- Education: A Culinary Arts degree or certification is a plus, but equivalent hands-on experience is highly valued.
- Leadership Skills: Proven ability to train, mentor, and delegate tasks to a diverse kitchen team.
- Technical Aptitude: Must be able to follow printed recipes, execute precise specs, and quickly adapt to unfamiliar recipes or prep techniques.
- Communication: Strong verbal and written communication skills to collaborate effectively with culinary leadership, kitchen staff, and front-of-house teams.
Physical Requirements
- Ability to stand and walk for extended periods (up to and exceeding 12 hours).
- Ability to reach, bend, stoop, and frequently lift/carry up to 50 lbs.
- Maintain high standards of personal hygiene, grooming, and professional appearance at all times.
Why Work with Us?
- Become part of the URBN family (Terrain, Anthropologie, Free People, Urban Outfitters) with opportunities for growth, cross-training, and advancement
- Join a distinctive garden-to-table restaurant rooted in craftsmanship offering thoughtful seasonal menus
- Warm, welcoming spaces supported by a collaborative, hospitality-focused team culture
- Employee perks, discounts & benefits across URBN brands
Benefits
Eligible full-time employees enjoy access to URBN’s competitive benefits package, including:
- Medical, dental, and vision insurance
- Paid Time Off (PTO)
- 401(k) with retirement savings plans
- ➡ Learn more: urbn.com/work-with-us/benefits
Pay: $21.00 - $25.00 per hour
Expected hours: 40 per week
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Health insurance
- Life insurance
- Paid time off
- Parental leave
- Vision insurance
Work Location: In person
