Back of House Director

The BOH Director is responsible for ensuring that we have safe and great food served by kind

people. They cast and implement our shared vision of being the best place to eat and work in Valparaiso. They coach and develop the BOH team to execute our food safety plan, food quality goals, consistent speed of service standards while maintaining a profitable food cost line.

• Team Member development
• Build and lead a team consisting of:
  An Assistant Director, Shift Leads, Trainers and Team Members
• Always looking for ways to help shift leads empower team members to grow
• Identify talent who can fill our leadership bench
• Trainer Development
• Partner with Training Director on training plan for Back of House Trainers to assist in identifying talent for trainer role
• Provide feedback to the Training Director on performance of new hires
• Attend Trainer meetings led by the Training Director
• Shift Lead Development
• You will directly supervise shift leads
• Meet 1 on 1 with shift leads 1x per month to discuss operational performance
• Coach and mentor shift leads daily on each shift
• Lead the BOH Ops meetings
• Assistant Back of House Director Development
• You will directly supervise the Assistant Back of House Director.
• You will meet weekly with the Assistant BOH
• Personal Development
• Meet with Executive Director/ Operator Weekly
• Attend Director meetings (biweekly)
• Review schedule prior to posting
• Attend Leadership Development meeting (biweekly)
• Assist with BOH interviews and have HR, performance, and eval conversations with all BOH team members.

• Speed of Service goals are set and being met
• Help trouble shoot with the shift leads when bottle necks occur
• Ensure that each shift lead sets up the next for success
• 100% checklist completion and holding consistent standards for each shift
• Always has a "Can do" attitude in the kitchen
• Oversee prep operations
• Coordinate with the Outside Sales Director on orders

• Holds team and ShiH Leads to our food safety standards
• 1 SAFE Daily Critical is done each shift
• Food Safety score is a 1
• Walk with Eco Sure and the Health inspector when they are in the restaurant or delegate to Assistant Back of House Director
• Analyze Eco Sure and health department reports and makes action plan to fix issues
• Pathway standards are enforced

• 1 ERQAs are completed per shift
• Maintains a 95% or higher on our Quality Inspection Visit (QIVs).
• Walk with QIV inspector or delegate to Assistant Back of House Director
• Analyze QIV assessments and makes action plan to fix issues.
• Follows pathway
• Taste CEM- top 20%
• Fast Service CEM- top 20%
• Temperature CEM – Top 20%

• Truck order
• Delegates truck ordering to Assistant Back of House Director
• Ensures proper ordering amounts - we do not have to borrow product more than 1x per month
• Suggested order acceptance rate at 95% or higher
• Truck is put away in a timely and organized manner
• Inventory organization and layout is strategic and kept tidy

• Ensures that we have all of our kitchen supplies inventoried
• Keeps backups of important items on hand
• Maintains a budget for smallware’s purchases
• Has a system for replacing smallware’s and cleaning supplies. (Mops, brooms, brushes, etc.)

• Develop and enforce a cleaning schedule for daily, weekly, monthly and quarterly
• cleaning
• All equipment is kept in good condition and working order
• Facilities are kept in a clean condition
• No cleaning emergencies because things are being done according to the
• cleaning plan
• Monitor Compliance Mate and coordinates with team to have someone resolve
• the issue or you come in and resolve…