BOH Supervisor

King's Fish House wants to "Welcome You to the House that Seafood Built". With our embodiment of hospitality from the heart and spectacular seafood dishes to delight our guests, come join our world‑class team! Competitive hourly rate starting at $19–$23 per hour depending on experience.

We keep it reel! Premium benefits, an amazing company culture, growth opportunities, and more!
Are you hooked yet?
What do we bring to the table?

• Great training and commitment to promotions from within!
• Teamwork / Flexible hours
• Education reimbursement
• Generous dining discount
• Professionalism
• Strong company culture
• Delicious food in a beautiful restaurant!
• Growth opportunities
• Productive environment

The Back of House Supervisors support the management team in providing a friendly, helpful and knowledgeable kitchen crew that goes above and beyond at all times. Supervisors are part of a fun, fast‑paced environment and will have multiple responsibilities from guest interaction to expediting orders to hands‑on cooking. This position is a step before our Management Training and is an opportunity for you to learn the culinary business and grow your career.

Once hired, you will be trained to provide friendly, helpful and knowledgeable service that goes above and beyond at all times. You will be exposed to each station in the kitchen and expected to understand our food standards to coach and support others as you execute a shift. You will contribute and excel in a team service environment while supporting the Chef and Sous‑Chef.

• Minimum of 21 years of age
• High school graduate, some college
• Any previous supervisor experience
• 2 years’ experience in a kitchen/cook role
• Ability to communicate in a satisfactory manner, both verbal and written English
• Ability to compute basic mathematical calculations
• Ability to maintain complete knowledge of all menu and special items, prices and quality standards
• Ability to focus attention to performance of tasks despite frequent stressful or unusual interruptions
• Ability to perform job functions with minimal supervision
• Ability to work cohesively with co‑workers as part of a team

• Oversee the daily receiving, storage, and preparation of all food products
• Record all waste (food product) on tracking sheet
• Nightly protein count
• Assist KM/EKM in counting weekly inventory
• Ensure that all food products meet company recipe specifications for preparation and quality
• Ensure that timing standards are met during production
• Inspect and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation
• Ensure compliance with health and safety regulations. Checking food temperatures, sanitation levels, proper storage, etc.
• Cook when needed to support the flow of the business
• Constantly defer to Manager on duty for business decisions that will affect financials
• Complete opening and/or closing duties as assigned
• Follow maintenance program and cleaning schedule
• Notify management of any pertinent information related to shift activities

Equal Opportunity Employer