Description

As a BOH Supervisor, you will support daily kitchen operations, uphold back of house standards, and help lead the team in a fast paced environment. The ideal candidate is a dependable, hands on leader with strong organizational skills, a commitment to food safety and cleanliness, and a passion for supporting seamless service and consistent culinary execution.

Company Overview

TEI Hospitality is hiring to join our team!

The Mill Wharf Restaurant (est.1984) is a longstanding New England dining destination known for its panoramic waterfront views, classic American and seafood dishes, and its setting on the historic site of the town’s original mill. For four decades it has been a favorite for both locals and visitors looking to enjoy scenic dining and relaxed coastal atmosphere.

RESPONSIBILITIES:

Supervise daily back of house operations to ensure smooth, efficient kitchen performance
Support the culinary leadership team in maintaining food quality, consistency, and presentation standards
Lead, coach, and support BOH team members to foster a positive, accountable work environment
Ensure proper staffing, task delegation, and shift coverage to meet operational needs
Monitor cleanliness, organization, and sanitation of all BOH areas in compliance with health and safety regulations
Enforce food safety procedures, including proper storage, labeling, and handling of ingredients
Assist with inventory control, receiving deliveries, and proper product rotation
Identify operational issues and proactively communicate solutions to management
Support training of new hires and ongoing development of existing team members
Ensure timely ticket execution and coordinate with FOH to support seamless service
Uphold company policies, brand standards, and service expectations at all times

REQUIREMENTS:

Proven success in a fast-paced, high-volume environment.
Experience managing a full-service restaurant and mentoring team members.
Strong understanding of P&L, budgets, inventory, and labor management.
Familiarity with POS systems and OpenTable.
Ability to create memorable dining experiences and WOW moments.
Skilled in coaching, scheduling, and driving continuous improvement.
High school diploma or GED required.
Must be authorized to work in the USA with proper documentation.
Minimum age: 18; ability to obtain necessary licenses or permits.
Ability to stand for extended periods and work in a fast-paced environment.
Flexible schedule includes nights, weekends, and holidays.

BENEFITS:

Competitive Wages
Performance-Based Career Growth
Employee Dining Discounts
Equal Employment Opportunity
Comprehensive Training Program and Ongoing Career Development

Required Skills:

Leadership
Culinary Expertise
Teamwork
Communication
Attention to Detail
Ability to Work Under Pressure
Organizational Skills
Adaptability
Positive Attitude
Work Ethic

Learn more about this Employer on their Career Site