Job Title: Back of House (BOH) Manager
Location(s): Native Restaurant (Brooklyn), Native Restaurant (Harlem), Lagos TSQ
Reports To: General Manager / Executive Chef / Owner

We are looking for a dedicated and organized Back of House Manager to oversee all kitchen operations and ensure the efficient, safe, and high-quality execution of food preparation and service. The ideal candidate will have strong leadership skills, attention to detail, and a solid understanding of kitchen management, food safety, and team coordination.

• Manage daily kitchen operations, including prep, line, and dish teams
  
  

• Ensure all food is prepared to consistent quality, timing, and presentation standards
  
  

• Supervise, schedule, train, and support BOH staff
  
  

• Maintain a clean, organized, and sanitary kitchen environment
  
  

• Monitor and manage inventory, ordering, and receiving of kitchen supplies and ingredients
  
  

• Enforce compliance with food safety and health regulations (local and state)
  
  

• Work closely with FOH management to ensure smooth service and communication
  
  

• Assist in menu planning, costing, and kitchen performance analysis
  
  

• Monitor BOH labor and food costs to meet budget goals
  
  

• Support hiring and staff development, including onboarding and performance management
  
  

• Proven experience in a kitchen leadership role (Sous Chef, BOH Supervisor, etc.)
  
  

• Strong culinary knowledge and ability to lead by example on the line if needed
  
  

• Excellent organizational and communication skills
  
  

• Ability to manage and motivate a diverse team in a fast-paced environment
  
  

• Solid understanding of food safety, sanitation, and kitchen best practices
  
  

• Familiarity with kitchen equipment, inventory systems, and prep standards
  
  

Job Title: Back of House (BOH) Manager
Location(s): Native Restaurant (Brooklyn), Native Restaurant (Harlem), Lagos TSQ
Reports To: General Manager / Executive Chef / Owner

We are looking for a dedicated and organized Back of House Manager to oversee all kitchen operations and ensure the efficient, safe, and high-quality execution of food preparation and service. The ideal candidate will have strong leadership skills, attention to detail, and a solid understanding of kitchen management, food safety, and team coordination.

• Manage daily kitchen operations, including prep, line, and dish teams
  
  

• Ensure all food is prepared to consistent quality, timing, and presentation standards
  
  

• Supervise, schedule, train, and support BOH staff
  
  

• Maintain a clean, organized, and sanitary kitchen environment
  
  

• Monitor and manage inventory, ordering, and receiving of kitchen supplies and ingredients
  
  

• Enforce compliance with food safety and health regulations (local and state)
  
  

• Work closely with FOH management to ensure smooth service and communication
  
  

• Assist in menu planning, costing, and kitchen performance analysis
  
  

• Monitor BOH labor and food costs to meet budget goals
  
  

• Support hiring and staff development, including onboarding and performance management
  
  

• Proven experience in a kitchen leadership role (Sous Chef, BOH Supervisor, etc.)
  
  

• Strong culinary knowledge and ability to lead by example on the line if needed
  
  

• Excellent organizational and communication skills
  
  

• Ability to manage and motivate a diverse team in a fast-paced environment
  
  

• Solid understanding of food safety, sanitation, and kitchen best practices
  
  

• Familiarity with kitchen equipment, inventory systems, and prep standards