Back of House Staff

 
Keeps the work areas of the kitchen and the equipment and utensils of the restaurant in clean and orderly condition performing the following duties. Prepares and handles food by performing the following duties. Back of House positions would be dishwasher, prep cook, and line cook. 

Duties and Responsibilities include the following. Other duties may be assigned. 

·         Scrape food from dirty dishes and wash it by hand or place it in racks or on the conveyor to the dishwasher machine. 
·         Collect dirty utensils and pots from the kitchen. 
·         Loading and unloading the dish washing machine. 
·         Wash specific items by hand (e.g., wooden boards, large pots, and delicate porcelain. 
·         Store clean dishes and glass utensils properly. 
·         It ensures that there are always clean dishes, glasses, and utensils especially during peak hours. 
·         Maintains the warehouse of cleaning supplies (e.g., Detergents) and orders when necessary. 
·         Maintains the cleanliness of the restaurant, including cleaning inside and outside the restaurant, sweeping the restaurant, cleaning windows and cleaning filters. 
·         Follow the rules and regulations of the restaurant. 
·         Check the operation of the washing machine and report any matter promptly to management. 
·         Change and transport the garbage to the garbage dumps. 
·         Transfer supplies and equipment between warehouses and work areas. 
·         Extracts dirty water according to company policies. 
·         Transfer supplies between warehouses and work areas 
·         Meets nutrition and sanitation guidelines. 
·         Prepare all menu items, including setting up and storing stations with all necessary supplies. 
·         Prepare all the necessary ingredients for the designated season daily, following the chef’s preparation and torque lists. 
·         Executes all kitchen orders according to recipe specifications. ensuring that food comes out simultaneously, in high quality and in a timely manner. 
·         Respond, inform, and follow the instructions of the chef or executive. 
·         Cooking menu items in collaboration with the rest of the kitchen staff. 
·         Maintain a positive and professional approach with co-workers     and clients. 
·         Complies with safety regulations in the handling of kitchen equipment and utensils. 
·         It follows all serving and quality standards. 
·         Maintains and stores daily the designated station, freezers, refrigerators and storage area with food products; follows the proper rotation system and notifies the chef of any discrepancies or shortages. 
·         Label and date all food products in storage and refrigeration areas. 
·         Ensure that all products are properly stored or disposed of at the end of the night. 
·          While performing the tasks of this job, the employee is frequently exposed to working near moving mechanical parts. The employee is occasionally exposed to toxic or caustic chemicals; extreme cold (no weathering); Extreme heat (not meteorological) and risk of electric shock. 
·         The noise level in the work environment is usually high. 

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