REPORTING RELATIONSHIP: The BOH Assistant reports to and takes direction from the General Manager, Assistant Manager, and Kitchen Manager of QSRRP for food prep, deliveries, and other kitchen responsibilities.
POSITION SUMMARY: The BOH Assistant responsibilities include checking and receiving shipments, operating and maintaining the dishwashing area, preparing and producing food items according to recipe standards to be utilized in production and the workstations that prepare and cook all menu items. The BOH Assistant assists with all routine kitchen tasks, including station set up and break down, cleaning and sanitation, practicing FIFO by proper labeling and rotation, and organizing and maintaining all BOH & FOH work and storage areas according to in-house, local, state, and federal regulations for safety and food sanitation. The position requires exemplary organizational and multitasking abilities, attention to detail, and mechanical skills to operate kitchen equipment.
ESSENTIAL DUTIES AND RESPONSIBILITES:
- Must arrive on time, in uniform, and ready to work for each shift.
- Understand all company policies, procedures, standards, specifications, and guidelines.
- Complete daily opening and closing duties as directed, including cleaning, trash removal, food prep, and restocking.
- Receive, check, and put away deliveries.
- Follow “First In, First Out (FIFO)” process for prepared foods, clean containers, labeled with date prepared and in proper rotation.
- Maintain cleanliness and organization of all food in dry storage, walk-ins and freezers with all products labeled, dated, and rotated properly.
- Maintain a clean, orderly kitchen and station by washing dishes, sanitizing surfaces, taking out trash, with attention to sanitation of all knives, cutting boards, and equipment.
- Restock, organize, and maintain the back up of all ingredients to avoid running out of product.
- Place all items into clean containers, label with date, and store them in the walk-in at the end of the shift.
- Cross train with FOH and BOH teams as needed, and rotate shifts to cover cooking and cashiering duties when assigned.
- Work as part of a cohesive, unified team with all team members, filling in where needed to ensure efficient operations.
- Communicate with management regarding all product shortages and/or broken equipment.
- Be proactive in helping to reduce food costs and food waste.
- Fully comply with all federal, state, city, county, and municipal regulations pertaining to food, health, safety, and hygiene rules and regulations, and labor requirements of the store, employees, and customers.
- Required to attend all mandatory meetings and training when scheduled.
Dishwashing & Daily Operations
- For each shift, set up and prepare the dish machine for proper operation.
- Maintain adequate levels of detergent and sanitizer in the dish machine.
- Thoroughly wash and sanitize all soiled dishes, glassware, utensils, pots, and pans.
- Restock all dishes, glassware, utensils, pots, and pans that have been cleaned to their appropriate storage area.
- Maintain dish station in an organized and clean condition throughout shift.
- Assist with stocking and rotating merchandise and preparing condiments.
Cleaning & Sanitizing
- Routinely Deep Clean & Sanitize using correct cleaning products and tools specified, including but not limited to:
- All shelves and walls in all BOH, FOH and service areas, utilizing a rotation schedule.
- Doors (interior and exterior), including handles and clear hanging sheets.
- Walk-ins, refrigerators, and freezers.
- Floor drains.
- All service carts.
- Garbage cans (clean and sanitize daily).
- Overhead hood vents.
- Fryers and fryer oil.
Facility Organization, Maintenance & Repair
- Receive and check shipments, ensuring deliveries are correct and complete.
- Put deliveries away while following FIFO and food hierarchy while maintaining organization.
- Clean and maintain all kitchen equipment; communicate with management regarding all items in need of maintenance or repair.
- Ensure mechanical equipment is safe, in working order; utilize LOTO (Lockout/Tagout) procedures for any broken, dangerous, or faulty equipment.
- Perform various maintenance tasks such as cleaning or changing filters and troubleshooting general problems or issues.
- Maintain trash and recycling receptacles for outlets.
MINIMUM QUALIFICATIONS & SKILLS
- One (1) or more years in restaurants or food service; BOH and/or customer service experience a plus.
- Understand basic cooking methods, ingredients, equipment, and procedures.
- Ability to read and follow a recipe by weighing and measuring ingredients.
- General knife handling skills, washing, peeling, chopping, cutting.
- Ability to work with and be part of a team.
- Possess a friendly and outgoing demeanor.
- Possess the ability to “think on your feet” and thrive in a fast-paced environment.
- Must be dependable, reliable, responsible, and punctual.
- Must be able to take and understand directions and work on multiple tasks simultaneously.
- Ability to understand both written and spoken English.
- Have a strong work ethic with a commitment to show up on time and maintain attendance standards.
- Must be able to work flexible hours and fill in for staff if emergencies arise.
PHYSICAL REQUIREMENTS
- Must be able to work in a standing position for long periods of time, a minimum of 8 hours per day.
- Must have strength and ability to frequently and repeatedly reach, bend and stoop for up to 8 hours per day.
- Must be able to lift 50 pounds without difficulty.
MINIMUM REQUIREMENTS:
- Must be at least 18 years of age.
- Must have proof of eligibility to work in the US.
- Must pass casino background check.
Pay: $19.00 - $24.00 per hour
Benefits:
- 401(k) matching
- Dental insurance
- Employee discount
- Health insurance
- Referral program
- Vision insurance
Work Location: In person
