Back of House Staff

About this position

A proficient cook with a positive work ethic, who is career oriented, active, and able to work unsupervised.  This position requires the individual to participate in training as an hourly supervisor (chef de partie).  This person is either a graduate of a two-year culinary program or has at least two-years’ experience in an establishment of similar concept or any establishment(s) using similar standard operating procedures.  Understands and practices standards, speed, and quality.  Practices good personal hygiene, safe food handling, and possesses basic culinary skills.  Understands and practices HACCP principles.  Adheres to restaurant (Company) policies and culinary guidelines.  Has own basic culinary tools or is prepared to purchase them if needed.  Ability to communicate effectively.  Ability to work multiple stations; work off a prep list and complete station set up in time allotted.  Possesses moderate fabrication skills and understands the importance of setting up a prep list for next service period.  Understands and practices product rotation, through label and dating.  Storing finish product into appropriately sized storage container(s).  Takes responsibility for products used on their station and manages it to assure a quality product. Coordinates with chefs and other cooks on their stations.  Inspects food preparation and serving areas to ensure observance of safe, sanitary food handling practices.  Duties may include training and overseeing employees and conducting daily kitchen operations.  Can expedite food, solve problems as they arise and is flexible enough to be able to deal with special requests.

Location and commute

Loveland, CO .

Plan your route with Google Maps. Travel times and transportation options vary; confirm the work location with the employer before commuting.

How to apply

Review the vacancy and complete the application on the employer or recruitment partner’s website. Requisition ID: WJ-3161042850.