BOH Team Member

BOH Team Member, Multiple Positions Available

We are currently hiring Back of House team members for multiple kitchen positions, including Broil, Set, and Fry. These roles are ideal for individuals who enjoy working in a fast paced kitchen environment, take pride in consistency and teamwork, and are interested in learning multiple stations. This posting is designed for both experienced cooks and motivated team members looking to grow into leadership roles.

Positions Available

Broil
The Broil Cook is responsible for preparing and cooking steaks and other broil items to proper temperatures and quality standards. This role requires strong attention to doneness, timing, and execution, especially during high volume service. Broil cooks set the pace for the kitchen and must perform well under pressure.

Set
The Set Cook is responsible for assembling plates accurately and efficiently according to presentation standards. This position plays a critical role in ticket flow, communication with the line, and final quality control before food leaves the kitchen. Accuracy, speed, and organization are key for success in this role.

Fry
The Fry Cook is responsible for preparing fried menu items while maintaining oil quality, proper cook times, and consistency. This position requires strong multitasking skills, awareness of timing, and the ability to keep the station clean and stocked during busy shifts.

Cross Training and Growth

We strongly encourage interest in cross training across all Back of House positions. Team members who demonstrate reliability, strong performance, and a willingness to learn will be trained on multiple stations to increase skill sets and value within the kitchen.

What to Expect in This Role Moving Forward

This role is designed with long term growth in mind. BOH Team Members who show leadership potential will be cross trained in all areas of the Back of House with the goal of developing into a Key Manager position. Training will be hands on and progressive, covering multiple kitchen stations, prep systems, food safety standards, and leadership responsibilities.

As development continues, you will work closely under the guidance of the BOH Manager and Executive Chef to learn shift leadership, quality control, inventory awareness, and team coaching. Cross training and strong performance can lead directly to a key management opportunity.

This is a long term opportunity for individuals seeking stability, advancement, and a clear career path within the Back of House rather than a short term job.

Job Types: Full-time, Part-time

Pay: $ $15.00 per hour

Expected hours: 25.0 – 40.0 per week

Benefits:

• Employee discount
• Flexible schedule
• Paid training

Work Location: In person