Back of House Staff

Now Hiring: Opening Back of House Team Full and PArtime

• Operate the dish machine and wash pots, pans, smallwares, and banquet equipment.
• Keep dish area, kitchen floors, walls, drains, and trash areas clean and organized.
• Break down and clean equipment, hoods, refrigeration, and storage areas on a scheduled basis.
• Receive deliveries, break down boxes, and stock dry goods, walk-ins, and freezers.
• Transport banquet equipment, china, and glassware between kitchen and event spaces.
• Remove trash and recycling and maintain loading dock cleanliness.
• Support cooks with basic prep tasks as directed.

• Execute daily prep lists for restaurant, breakfast, banquet, and catering production.
• Wash, peel, cut, and portion vegetables, proteins, and other ingredients to specification.
• Prepare stocks, sauces, dressings, marinades, and batch recipes.
• Follow standardized recipes exactly, including yields and portion sizes.
• Label, date, rotate (FIFO), and store all product properly.
• Keep walk-ins, freezers, and dry storage clean, organized, and inventoried.
• Communicate product shortages and prep needs to a supervisor.

• Experience in a full-service hotel, upscale restaurant, banquet operation, or resort.
• Strong knowledge of Modern American cuisine and classic cooking fundamentals.
• Ability to run high-volume service while maintaining quality and composure.
• Working knowledge of food cost, inventory, ordering, and scheduling.
• Excellent communication and coaching skills; bilingual a plus.
• NYC Food Protection Certificate required or obtained within 30 days of hire.
• Culinary degree preferred; equivalent professional experience will be considered.

• Strong work ethic, reliability, and punctuality.
• Ability to work quickly in a fast-paced, hot, and wet environment.
• Willingness to learn and grow into a prep or line cook role.
• Ability to stand for extended periods, lift up to 50 lbs., and work with cleaning chemicals safely.
• Availability for nights, weekends, and holidays.

We promote from within. The opening team we build now becomes the leadership of our next hotel. A porter who learns prep becomes a prep cook. A prep cook who masters the basics moves to the line. A line cook who leads becomes a sous chef.

As MOGAO Hospitality Group continues expanding its hotel and restaurant portfolio throughout the New York metropolitan area, the people who help us open this property will be first in line for those opportunities.