What are the responsibilities and job description for the Back of House Supervisor position at Mill Wharf?
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 long‑standing 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
Pay: From $25.00 per hour
Work Location: In person
Salary : $25