Director of Back of the House Operations

Do you enjoy training teams, setting up systems, and monitoring costs? Do you enjoy collaboration? Do you believe nothing can warm the heart like gathering with loved ones for a truly delicious meal?

If yes, … then Centro Restaurant Group (CRG) is looking for you, a self-directed leader to serve as our Director of Back of the House (BOH) Operations. Join our awesome team and be a key leader in building CRG’s production kitchen and overall brand.


Why Centro Restaurant Group?

Food and drink with innovation. Atmosphere felt with energy, heart, and dedication.

Centro Restaurant Group aims to create fun fast-casual concepts that provide a welcoming and memorable experience for all guests while providing speedy and thorough service and quality food and beverage.

Our company values lie within our team and our community. CRG is devoted to fostering a fun and respectful space for our staff and our guests. We view our relationship with our community as symbiotic – when we nurture our family, our family grows and becomes stronger and thus, helps us better serve our community. In addition, CRG nurtures our team. We work hard to create an equitable, positive, and fun experience for all staff. We will invest as much in you as you invest in us, and are focused on not only having a cohesive and efficient team but in creating leaders.


As a valued member of our team your compensation package would include:

  • $80,000 – $120,000/year
  • Medical, dental, and vision plans
  • Retirement Savings Plan with 3% match
  • Paid Time Off
  • Free meals and employee discounts
  • Annual all staff celebrations/parties

This is where you come in…


Your Impact

Serving as CRG’s Director of BOH Operations your main responsibility will be the oversight of CRG’s multi storefront kitchens and all coinciding operations. You will be an integral part of building the policies, procedures, and systems that will be implemented across the company for BOH operations and management. Additionally, you will be responsible for the supervision and training of all CRG BOH staff. 


Responsibilities of the job include but are not limited to:

Systems Development: Create and steamline cross-company BOH systems through…

  • Implementing systems to ensure safety and sanitation goals are met across all CRG locations
  • Developing protocols for recipe creation and eliminating food waste
  • Planning and execution of streamlined kitchen layouts for any new CRG restaurants 
  • Recipe development, costing, demos, training, and other necessary tasks associated with developing new brands or products
  • Fine-tuning inventory systems, and leading inventory inspections weekly

Compliance and Consistency: Implement and uphold company standard practices through…

  • Maintaining local and state health department compliance
  • Managing food and labor costs for multiple restaurant locations 
  • Overseeing quality and consistency of product and preparation across all locations
  • Ensuring BOH is adequately staffed across locations
  • Adhering to company policies for hiring, termination, and onboarding 

Training & Supervision: Continue to develop BOH staff through…

  • Implementing BOH training program with support from executive leadership, for both new hires and the opening of new locations and concepts
  • Assisting in the coaching and supervision of all CRG BOH staff, particularly BOH leadership.
  • Conducting regular performance reviews with BOH leadership
  • Overseeing BOH leadership serv-safe certification completion 
  • Training leadership team on ordering and inventory systems


Leadership: Role-model effective leadership through…

  • Exhibiting professionalism, poise and compassion
  • Consistently coaching with constructive feedback
  • Internalizing a responsibility for developing oneself and staff
  • Scheduling and conducting regular 1:1 and team meetings with BOH leadership
  • Assisting with hiring and training
  • Setting company-wide goals, KPI’s, and initiatives for CRG’s production kitchen and overall company-wide kitchen operations.


What You’ll Bring

  • Culinary leadership experience
  • Experience working with multi-unit or multi-concept restaurants
  • Experience supervising and training teams
  • A desire and ability to perpetuate a positive work culture
  • A thirst to learn, develop oneself, and an openness to constructive criticism
  • Preference for candidates with the ability to speak conversational Spanish
  • Commitment to CRG’s mission and values


Centro Restaurant Group is an equal opportunity employer

We value diversity, inclusion and belonging at Centro Restaurant Group (CRG). CRG does not discriminate against any employee or applicant on the basis of race, color, creed, religion, national origin, sexual orientation, gender identity or expression, physical or mental disability, age, marital status, familial status, or veteran status.

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