Team Member - Back of House (BOH)

Job Summary: The Associate, BOH position plays a vital role in preparing and executing a variety and often the majority of the dishes with precision and efficiency. Attention to detail, ability to multitask and work quickly under pressure contribute to the success of this position. Supervisory Responsibilities: None Duties/Responsibilities: Prepare and execute a variety of menu items, including appetizers, entrees, and sides, following established recipes and guidelines. Monitor and manage cooking times to ensure each dish is prepared in a timely manner. Adhere to strict food safety and sanitation standards, including proper handling, storage, and labeling of ingredients, safe thawing and cooling protocols, cooking foods to food-safe temperatures, and maintaining a clean and organized work area. Set up and re‑stock stations with all necessary supplies and ingredients before and after each shift, ensuring a smooth and efficient service. Ensure that all dishes leaving the kitchen meet the restaurant's quality standards. Assist management team in monitoring and controlling inventory levels, notifying supervisor(s) of any shortages or discrepancies. Ensuring stations are being kept clean according to company standards. Adhere to the company uniform policy. Performs other related duties as assigned. Required Skills/Abilities: Ability to prioritize tasks and manage time effectively in a fast‑paced environment to meet service demands and maintain a smooth workflow. Strong focus on accuracy and precision to ensure consistency and quality in every dish prepared. Excellent communication and collaboration skills to work effectively as part of a team, supporting and assisting colleagues as needed. Willingness to work evenings, weekends, and holidays, as required by the operation’s schedule. Education and Experience: Proven experience working as a line cook or in a similar culinary role and understanding food safety practices. Familiarity with operating and maintaining various kitchen equipment, including ovens and other essential culinary tools. Physical Requirements: Ability to withstand long hours of standing, working in a hot and fast‑paced kitchen environment, and lifting heavy objects (e.g., pots, pans, and food supplies). Must be able to lift, balance, and carry trays of food weighing up to 25 pounds. #J-18808-Ljbffr Workstream