Back of House Team Leader

As a BOH Team Leader at Village Idiot Pizza, you will be responsible for overseeing all back-of-house operations, ensuring that the kitchen runs efficiently and that our food meets the highest standards of quality. You will be a key player in maintaining consistency across locations by adhering to and enforcing company policies, procedures, and standards.

Key Responsibilities:

Policy Compliance & Standards: Fully understand and ensure adherence to all company policies, procedures, standards, specifications, and training programs. Maintain consistency and compliance across the chain to uphold company-wide quality and service standards.

Guest Experience: Ensure that all guests feel welcome and are provided with responsive, friendly, and courteous service, both directly and through the back-of-house team's efforts. Prioritize a guest-focused atmosphere by maintaining a seamless connection between the kitchen and the front-of-house staff.

Food Quality & Consistency: Ensure that all food items are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. Monitor and maintain control over food and product costs (COG) through careful attention to portioning, waste reduction, and inventory management.

Achieving Objectives: Meet or exceed company objectives in sales, service, food quality, facility appearance, and sanitation by training staff and fostering a positive, productive working environment. Drive performance by setting high expectations and maintaining accountability.

Staff Oversight & Development: Supervise departmental staff, hold regular meetings to discuss store performance, cleanliness, and staffing needs, and ensure ongoing professional development. Take the initiative to train and mentor staff in all areas of job performance and managerial growth.

Hands-On Leadership: Fill in where needed to ensure that guest service standards and kitchen operations run efficiently, especially during busy times or when staffing is limited.

Equipment & Facility Maintenance: Ensure that all equipment is cleaned and maintained in excellent working condition. Oversee preventive maintenance programs and conduct regular inspections to uphold kitchen safety and efficiency.

Inventory & Receiving: Oversee inventory management to ensure that all products are received correctly, in the right unit count and condition, and in compliance with the restaurant's receiving procedures.