Back of House Supervisor - Elway's Taproom

The Back of House (BOH) Supervisor works closely with the Executive Chef and management team and is responsible for overseeing kitchen operations and ensuring the efficient and effective preparation of high-quality meals. This role involves supervising kitchen staff, managing food inventory, maintaining cleanliness and organization in the kitchen, and ensuring adherence to food safety and sanitation standards.

• Supervise and manage kitchen staff, ensuring efficient and effective operations during meal service.
• Oversee food preparation and cooking processes to ensure high-quality, consistent dishes.
• Monitor kitchen workflow and coordinate tasks to ensure timely and accurate meal delivery.
• Enforce food safety and sanitation guidelines, maintaining a clean and organized kitchen.
• Manage food inventory, including ordering, receiving, and properly storing supplies.
• Address and resolve any issues or conflicts that arise in the kitchen.
• Maintain clear communication with front-of-house staff to ensure seamless service.
• Ensure compliance with health and safety regulations and company policies.
• Support the Executive Chef and management team in achieving overall restaurant goals.
  
  

• Genuine interest in providing a positive guest experience
• Friendly, outgoing, approachable personality
• Ability to work well with others and support a positive work environment
• Ability to work in a fast-paced environment
• Dependable
• Flexible to work nights, weekends, and holidays
• Ability to follow all guidelines and procedures set forth by FMS/Skyport, brand partners, airport, federal, state, and local employment regulations
• Strong communication skills and ability to handle stressful situations
• Strong problem-solving skills and ability to exercise good judgment
• Ability to use basic math; e.g., addition, subtraction, and basic fractions
  
  

• High School diploma or equivalent
• 2 years of experience in the hospitality industry, with at least 1 year in a supervisory or leadership role
• ServeSafe Certified a plus
  
  

Airport: This position operates in a climate-controlled international airport environment. The temperature, volume of noise, and exposure to the public is outside the control of First Meridian Services, Inc. The position requires use of public spaces as provided by the airport.

Restaurant: This position may require frequent exposure to a restaurant or retail operation environment. Regular exposure to varying temperatures (hot/cold/freezing), fumes, vapors, industrial restaurant equipment, noise, and guests will be a common occurrence.