Back of House Manager

Little Bird is seeking a highly motivated and experienced Back of House (BOH) Manager to oversee all non-customer-facing operations, ensuring efficient, high-quality, and safe food production. The ideal candidate is a natural leader with strong organizational skills who can thrive in a fast-paced environment and maintain high standards of quality and sanitation.Key ResponsibilitiesKitchen Operations: Manage daily kitchen activities, including food preparation, cooking, and plating, ensuring consistency with recipes and quality standards.Staff Management: Recruit, hire, train, and supervise all kitchen staff (line cooks, prep cooks, dishwashers, etc.). Create and manage weekly schedules to ensure adequate coverage while controlling labor costs.Inventory & Cost Control: Monitor inventory levels of food, supplies, and equipment. Place orders with vendors, manage stock rotation (FIFO), reduce waste, and track food/labor costs to meet budgetary goals.Health & Safety Compliance: Enforce strict food safety, handling, and hygiene protocols in compliance with all local and state regulations. Oversee health inspections and maintain a clean, organized, and safe kitchen environment.Quality Control: Conduct regular inspections of food quality and presentation, rectifying any issues before they reach the customer.Equipment Maintenance: Oversee the proper use, maintenance, and regular repair of all kitchen equipment, conducting safety inspections as needed.Communication & Collaboration: Foster a positive and collaborative work environment between BOH and front-of-house (FOH) staff to ensure seamless service delivery.Qualifications and SkillsExperience: Proven experience in a kitchen management or leadership role, preferably in a high-volume restaurant setting.Leadership: Strong leadership and team-building skills, with the ability to motivate and manage a diverse team.Knowledge: In-depth knowledge of BOH operations, including food preparation, cooking techniques, kitchen safety procedures, and relevant labor regulations.Organizational Skills: Excellent organizational, time management, and planning skills with meticulous attention to detail.Problem-Solving: Ability to multitask, problem-solve, and make sound decisions quickly in a fast-paced, high-pressure environment.Technical Proficiency: Familiarity with restaurant management software, Point of Sale (POS) systems, and inventory platforms.Certifications: Current food safety and hygiene certification (e.g., ServSafe Manager Certification) required.Availability: Ability to work flexible shifts, including evenings, weekends, and holidays, as required by restaurant operations.