JOB DESCRIPTION

The mission of the Back of House team is to ensure that Hotel Tango Distillery remains on the leading edge of craft cocktail & food sales by creating spirit-forward, great tasting food & beverages.

PRIMARY RESPONSIBILITIES

• Kitchen Operations

  • Follow SOPs for standard kitchen opening and closing procedures and kitchen hygiene, in order to maintain compliance with all applicable food safety guidelines

  • Ensure any non-kitchen employees and guests in the kitchen adhere to the same guidelines and expectations of cleanliness

• Production Shifts

  • Responsible for creating daily production schedules based on Tasting Room par levels

  • Production of all standard menu ingredients & garnishes

  • Maintaining a weekend backstock of all items

  • Avoiding over-production and ingredient waste

  • Juicing of all spent garnish citrus from Tasting Rooms

  • Bulk production of food menu ingredients

• Food Service Shifts

  • Food station and ingredient prep prior to service

  • Maintaining proper product rotation and dating

  • Fulfilling food orders sent from the Tasting Room in a timely manner

  • Observing all time/temperature guidelines for safe food handling

  • Diligent adherence to hand-washing protocols

  • Completing basic bottling/production tasks during slow food service periods

  • Fully closing the kitchen space, including detailed cleaning, ensuring food containers are properly sealed and labeled, shutting off lights, and locking exterior doors

• Equipment Care

  • Complete strip-down and cleaning of all equipment used in production process, immediately upon completion of use of those items

  • Making prompt note of any parts or equipment appearing to be needing replacement

  • Responsible for weekly strip-down and de-liming of dish machine

  • Responsible for weekly strip-down and cleaning of all kitchen surfaces/tables

• Inventory Management

  • Anticipating when raw materials will be needed in advance, as some materials have longer transit times

  • Communicate inventory needs with General Manager 

SKILLS & EXPERIENCE

• QUALIFICATIONS 

  • High School Diploma or equivalent

  • 21 years of age or older

  • Ability to bend, lift, carry 50 pounds.

  • Ability to walk and/or stand for several hours

  • Ability to drive and operate a forklift, or learn

• SKILLS

  • Willingness to work during peak hours, including nights and weekends

  • Basic functional knowledge of cooking methods/practices, simple syrups, and commercial kitchen hygiene

  • At all times, exhibits Tango values of DSSG

• EXPERIENCE

  • 2 years of food & beverage experience or other comparable back of house experience