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Back of House Manager - Full Time Varies - Yankee Hill Village

Immanuel locationLincoln, NE
67 positions

Web Mktg Technology Specialist

ImmanuellocationOmaha, NE
67 positions
info linkReport a probelm Originally Posted : October 15, 2020 | Expires : November 14, 2020


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Job Location
Lincoln, NE, United States



The overall purpose of this job is to support the Chef by overseeing daily back of house (BOH) operations for all dining venues within the community. The primary responsibilities of this job include coaching staff, overseeing food preparation and cooking, maintaining inventory and ensuring compliance with safety and cleanliness standards. The BOH Manager collaborates with the Chef to provide an exceptional dining experience for residents and guests. Supports and lives out Immanuel's Mission and CHRIST Promises.


Key Areas

Key Responsibilities and Duties of the Job

Operational Oversight

  • Demonstrates good food & labor cost execution.
  • Ensures kitchen operations meet or exceed minimum standards.
  • Assists with daily completion of features.
  • Assists with completion of BOH food & supply inventory.
  • Writes daily production sheets.
  • Provides leadership on the line while orchestrating a meal service.
  • Supervises kitchen staff to maintain brand standards.
  • Assists in facilitating daily stand-up collaboration with dining staff.
  • Facilitates good communication between BOH and front of house (FOH) staff.
  • Executes menu with proper portion control.
  • Orders food and supplies in absence of the Chef.
  • Maintains kitchen equipment.
  • Maintains knowledge of all dining venues and the stations within them.
  • Manages waste logs.

Customer Service

  • Oversees service flow.
  • Plans and executes celebratory meals.
  • Reconciles customer complaints and concerns.
  • Ensures guest satisfaction through dining room table touches in absence of the Chef.
  • Meets or exceeds guest satisfaction through proper execution of meals and offerings.

Food Preparation

  • Oversees food preparation and techniques including butchering of protein, fabrication of seafood, execution of sauces & soups, cold kitchen production.
  • Oversees execution of pastries, breads, and desserts.
  • Ensures BOH staff demonstrate proper knife skills, proper cooking techniques and methods.
  • Prepares, cooks, and serves food.

Safety & Compliance

  • Assists the Chef in ensuring all policies & procedures are followed.
  • Understands and executes regulatory compliance for Assisted Living, Long Term Care and Memory Support.
  • Ensures cleaning standards of the kitchen are met.
  • Ensures that safe methods are adhered to by staff in the kitchen.

Staff Management

  • Provides on-going and hands on training to BOH staff.
  • Coaches BOH staff.
  • Makes recommendations to the Chef on employee performance.


  • Performs other duties as assigned or requested.



  • High School Diploma/GED is preferred.
  • Degree in Culinary Arts from a trade or vocational school is preferred.
  • Equivalent years of experience may substitute for education requirement.


  • Two (2) years of culinary experience is required.
  • One (1) year of management experience is preferred.
  • Equivalent years of education may substitute for experience requirement.

Other Requirements-

  • Food Handler certificate is preferred.
  • Serve Safe certification is preferred.


KSA- Knowledge Skills and Abilities-

  • Knowledge of food standards and sanitation practices (e.g., food-borne illnesses cross-contamination, etc.)
  • Knowledge of good customer service practices.
  • Skills in food preparation.
  • Ability to follow recipes.
  • Skills in cooking food to appropriate temperature, consistency, and texture.
  • Skills in verbally communicating with others in a compassionate and professional manner, including residents and their families.
  • Skills in hiring, training, and managing kitchen services employees.
  • Ability to be on your feet for extended periods of time.
  • Ability to meet all safety and sanitation guidelines.
  • Ability to treat all types of people with compassion.
  • Ability to be motivated.
  • Ability to be a team player.
  • Ability to maintain confidentiality.
  • Ability to multitask and be flexible when working through changes in responsibility.
  • Knowledge of the kitchen's inventory and ordering process.
  • Knowledge of budget processes and principles.
  • Skills in operating a computer.
  • Ability to solve problems.
  • Ability to relate to participants and staff.

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