Back of House Staff

JOB REQUIREMENTS:

• Prepares all foods in accordance to standard recipes and as specified by the Chef
• Oversees food preparation and kitchen staff to ensure quality production.
• Visually inspects, selects and uses only food items of the highest quality in the preparation of all menu items.
• Checks and controls the proper storage of product and portion control, e.g., especially high cost meat and fish items, Label and Dating
• Keeps all refrigeration, storage, and working areas in clean, working condition to comply with health department regulations and Chefs Preferences
• Ensures all equipment in working areas is clean and in proper working condition.
• Maintain overall cleanliness of kitchen, especially line walls, surfaces, and anything that is exposed to grease as all of this is visible in an open kitchen.

SUPPORTIVE FUNCTIONS:
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the requirements of the restaurant.

• Performs/Assigns general cleaning tasks and supervises other employees to ensure that the standard cleaning product/process, as assigned by your supervisor to adhere to health standards in the State of Michigan
• Keeps floors dry and clean to avoid slip/fall accidents.
• Performs other duties as requested, such as but not limited too, cross-training, moving supplies and equipment, training staff, ensuring quality and correct procedures throughout kitchen
• Completes Prep Lists and is responsible for organizing and rotating product in coolers, each night.
• Is responsible for checking out individual employees, making sure that they have completed all tasks assigned, and properly closed each station and kitchen, in compliance with your supervisor.
• Demonstrates exceptional skill/eagerness to learn and sets an example for all employees by following guidelines, cooking procedures, and having a great attitude, even when it seems impossible.
• Treat all food as if you were serving it to your family and put all your heart and soul into each dish. This is a requirement.

• Reports suspicious persons or activities to a supervisor immediately.

SPECIFIC Job KNOWLEDGE, SKILL, & ABILITY:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

• Good working knowledge of the fundamentals of cooking.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to read, write and understand the English language to complete requisitions read recipes and communicate with other associates.
• Sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons spatulas, tongs, slicers, etc.
• Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 150 lbs.
• Ability to stand and work continuously in confined spaces.
• Ability to perform duties within extreme temperature ranges.

Education:
Any combination of education, training or experience that provides the required knowledge, skills and abilities. High School education required. Culinary School preferred.

Licenses or certificates:
Ability to obtain any government required license or certificate. Example: Serve Safe Certification, TIPS, etc.…..
Note:
A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the associate occupying the position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at will" employment relationship.

Other:
Regular attendance in conformance with the standards is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules, weekends, holidays, and overtime to reflect the business needs of the restaurant. Associates may be required to attend mandatory group and/or department meetings in addition to their regularly scheduled shifts, as necessary. Upon employment, all associates are required to fully comply with Arthur K LLC and Birch & Maple rules and regulations for the safe and efficient operation of restaurant facilities. Associates who violate these rules and regulations will be subject to disciplinary action, up to and including termination of employment.