Job Description:
The Back-of-House (BOH) Manager is responsible for overseeing all non-customer-facing kitchen and support operations in a hospitality setting in Montreal. This includes supervising kitchen logistics, managing staff in food preparation and storage areas, maintaining cleanliness and equipment, and ensuring seamless coordination between kitchen and front-of-house teams. The BOH Manager enforces food safety standards, controls inventory, manages supplier orders, and monitors kitchen performance to optimize efficiency and cost-effectiveness. The role involves scheduling BOH staff, maintaining daily prep routines, ensuring proper waste management, and troubleshooting operational issues as they arise. The BOH Manager plays a vital role in supporting chefs, cooks, and dishwashing personnel to ensure timely, consistent food output and safe working conditions. This position requires excellent organizational, leadership, and time management skills, especially in high-volume or fast-paced environments.
Job Requirement:
Diploma in Culinary Arts, Kitchen Management, or Hospitality Operations
3–5 years of experience in back-of-house or kitchen supervisory roles
Strong knowledge of food safety and sanitation procedures (MAPAQ certification preferred)
Proven ability to manage kitchen logistics, prep systems, and supply chains
Skilled in scheduling, staff training, and kitchen workflow optimization
Ability to use inventory management and kitchen tracking software
Excellent problem-solving and leadership abilities
Bilingualism (French and English) strongly preferred
Physical stamina and ability to work in a hot, fast-paced environment
Flexibility to work weekends, holidays, and extended hours as needed
