Back of House Staff

Qualifications: Familiarity with basic commercial kitchen knowledge Must be able to lift heavy boxes (at least 50 lbs) Ability to walk, stand, and bend for extended periods of time Knowledge of workplace safety procedures Responsibilities: Sets up and sanitizes the workstations Measures ingredients and seasonings and prepares cooking ingredients for service Undertakes basic cooking duties such as cutting lettuce, portioning dressings Ensures all food and other items are stored properly and tagged, date-labeled, covered, and rotated effectively Complies with sanitation guidelines Labels, stocks, and organizes all ingredients on shelves for easy accessibility Works efficiently with team members and complies with company procedures and food safety standards Keeps utensils and equipment clean and sanitary at all times Reports to each scheduled shift on time, in uniform, and ready to work Assists other stations or areas of the venue when requested by management Performs additional tasks assigned by management to maintain the highest standards of food quality, cost control, consistency, and cleanliness Is quick, diligent, and willing to improve on the job Maintains a professional and positive attitude Occasional kneeling, bending, crouching, and climbing is required

Created: 2024-11-27