Job Description Summary:
Under the direction of the Kitchen Manager, the Grill and Prep BOH Associate prepares food/menu items for customer consumption, utilizing only approved recipes, cooking methods and ingredients, ensuring consistency in flavor and presentation. Responsible for maintaining health code compliance, equipment upkeep, and fostering a positive, team-oriented environment at all times
Essential Duties & Responsibilities
1. Maintains designated workstation ensuring that recipes are consistent in flavor profiles, quality, and appearance; smoked meats and other dishes meet quality and consistency standards.
2. Ensures production time frames are adhered to for all menu/food items being produced on assigned station; ensures workstations are fully stocked for forecasted business flow and restock before end of shift.
3. Possesses adequate knowledge of basic food products (meat, poultry, fish, produce, dry goods, etc.) and standard food production equipment.
4. Possesses adequate knife skills and is responsible for sufficiently performing all basic cooking method. Multitasks within basic cooking methods to ensure no interruption in servicing of the customers.
5. Maintains understanding of the food rotation method “FIFO”; directly responsible for labeling and dating all food items on their designated station as well as the kitchen as a whole; ensures all food items are within expiration dates or if not, that they are disposed of and properly logged on waste sheets.
6. Reads food order tickets and identify menu items and substitution/special requests in a timely and clear manner as well as communicate those requests clearly to fellow team members.
7. Executes BBQ smoking techniques, including wood selection, temperature control, and airflow management.
8. Demonstrates proficiency in meat trimming, seasoning, brining, and slow cooking methods.
9. Maintains cleanliness of workstation and surrounding areas.
10. Performs other duties as assigned to support the efficient operation of the restaurant.
Education/Experience/Qualifications
- Vocational/Technical/Business certification preferred
- Bi-lingual preferred
- Must be 18+
. Minimum zero (0) to two (2) years’ experience high-volume line cooking or production cooking in a full-service dining establishment or food service establishment preferred.
- Knowledge of BBQ smoking techniques, including equipment operation.
- Demonstrates knowledge of food preparation, presentation, and kitchen safety.
- Ability to follow procedures and take direction.
Certificates/Licenses/Registrations
- Must obtain and maintain a Food Handler’s certification within 90 days of employment.
Job Types: Full-time, Part-time
Pay: $17.50 - $19.00 per hour
Application Question(s):
- Are you available on Mondays, Tuesdays and Saturdays and Sundays
Language:
Shift availability:
- Night Shift (Preferred)
- Day Shift (Preferred)
Work Location: In person
