BOH Supervisor

Join to apply for the BOH Supervisor role at Common Bond Bistro & Bakery

The BOH Supervisor works closely with the Chef de Cuisine to assist in managing the line and ensuring the flow of service is efficient and smooth. A key responsibility is learning and refining his/her own mentoring style, understanding and enforcing training and coaching team members. With a heavy emphasis on maintaining the cleanliness standards of the kitchen and other back‑of‑the‑house areas while working closely with the Chef de Cuisine.

Responsible for controlling the quality of food, ensuring all checklists are used, and making sure employees follow health and safety guidelines when cooking savory items. Assists in quality control and leads the back‑of‑the‑house in the absence of the Chef de Cuisine.

• Ensure consistency of all products representing the Common Bond Brand.
• Work with the FOH to assist with the development of customer relations.
• Maintain the kitchen and serving areas to a high standard of cleanliness.
• Have complete knowledge of correct use of equipment; use equipment and tools only as intended, properly and safely.
• Establish priority items for the day.
• Inform a manager of any supplies that need to be requisitioned.
• Assist in the smooth, safe running of the kitchen preparation.
• Prepare all menu items following recipes and yield guides, according to departmental standards.
• Inform the Chef de Cuisine of any foreseeable shortages before items run out.
• Maintain proper storage procedures as specified by the Health Department and Common Bond requirements.
• Minimize waste.
• Maintain a clean and sanitary work environment.
• Assist with receiving order and rotation of raw ingredients and back stock levels.
• Train staff to standard performance levels.
• Have knowledge of all production in the kitchen.
• Perform additional duties as assigned.

• Creativity, culinary aptitude and a passion for working with food.
• Ability to learn quickly.
• Ability to understand and carry out oral & written instructions and request clarification if needed.
• Ability to work as part of a team and cultivate a culture of teamwork.
• Ability to build and maintain relationships.
• Ability to work varied shifts, including weekends and holidays.
• Able to lead and mentor a team.

• Maintain and uphold the standard of a professional restaurant image, including kitchen cleanliness, proper uniforms, and appearance standards.
• Food Manager’s Certification where required by local and state health code regulations.
• Must always be able to work an 8‑hour shift standing up.
• Ability to lift up to 50 lbs.

Reports to:

Corporate Executive Chef

FLSA Status:
Hourly/Non‑exempt

• Weekend availability.
• Monday to Friday.
• Holidays.
• Day shift.
• Night shift.
• 8 hour shift.

• Health insurance.

Common Bond Cafe – City Place
1700 City Plaza Dr, Suite 150, Spring, TX, 77389