BOH Lead / Supervisor

 

Position Title: [[BOH Lead / Supervisor]]

Pay Range: [[20.00]] to [[30.00]] 

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From the stadium to the head table, Levy leverages unbridled creativity, custom strategies, impeccable service, and true love for great food to create unforgettable experiences. Founded in Chicago 40 years ago as a Delicatessen, Levy now finds itself as a leading presence in the Food, Beverage, and Retail industry across 200 plus Entertainment, Sports, and Restaurant venues across the country.

 

For more information on what we are about as a company, check us out by following the link below: http://www.levyrestaurants.com/who-we-are/
 

BOH Lead / Supervisor

Summary:  Supervises transactions, execution, and work of culinary operations, which may include guiding other hourly associates to ensure practices comply with company quality standards, all health and hygiene, and operational policies and procedures.

Essential Duties: 

• Supervise and guide prep cooks and utility staff, ensuring adherence to recipes, portion control, cooking standards according to specifications and Levy Core Signature standards.
• Enforce kitchen safety standards and food safety compliance, including proper food handling, cross-contamination prevention, and maintaining safe food temperatures.
• Oversee the preparation of ingredients, ensuring quality standards, and compliance with safety protocols; check food temperature during preparation, cooking, and storage.
• Comply with all health, safety, and sanitation regulations; follow established safety standards for food handling, preparation, cooking, and storage
• Perform prep duties, such as chopping vegetables, marinating proteins, and preparing other ingredients according to recipes and production sheets.
• Ensure all kitchen equipment and stations are properly cleaned and maintained, following safety procedures and sanitation guidelines. Supervise equipment usage and cleanliness within the kitchen.
• Assist with inventory management, ensuring ingredients are stocked; complete production logs and monitor portion control and waste.
• Facilitate and demonstrate collaboration among and between Culinary and Operations teams to ensure timely service and efficient operations.
• Assists with all event types including catering, department specific products, and year-round concessions. 
• All other duties as assigned
• Be Nice. 

Qualifications & Physical Requirements:

• Experience in food preparation or culinary arts
• 1-3 years’ experience in a Lead or Supervisory Culinary role preferred.
• Strong knowledge of culinary techniques, knife skills, and kitchen operations.
• Ability to multitask and work effectively under pressure in a fast paced environment.
• Possess/obtain/maintain all required certifications, including (not limited to): ServSafe Food Certification / Manager card
• Flexibility to work evenings, weekends, long hours according to venue, event, and ca