What are the responsibilities and job description for the Back of House Team Member position at Montana Mike's Steakhouse?
Job OverviewDish Utility Responsible for efficiently washing and maintaining all cups, service ware, tableware, kitchen utensils, pots and pans and equipment accessories required. Maintains dish area and the floors in the back of house. Run trash, cardboard, etc.
Prep Responsible for producing and adhering to all recipes – ingredients and procedures. Needs to perform tasks consistently and efficiently. Needs to keep station clean.
Line Cook Prepares customers meals with assistance from other cooks for wait staff delivery. Responsible for cooking hot and cold items. Must demonstrate sense of urgency to provide meals in a timely manner. Must maintain area and work as a team player. Positions include chargrill, front sell, back sell, and fryer. Each are responsible for their designated role. All stations are responsible for the cleanliness of the cook line.
-* Grill: Works with two-tier flat top as well as chargrill. Flat tops are separated to avoid cross-contamination. Chargrill is for red steak meat and caramelizing BBQ ribs. Responsible for guest satisfaction in meat temperatures, as well as steamed side dishes and baked potatoes according to customer flow.*
-* Front Sell: The “quarterback” of the kitchen. All other food prep stations lead to front sell that plates and adds the finishing touches to all dishes. Responsible for being aware of all other stations and communicating with the expediter.*
-* Back Sell: Responsible for producing pasta dishes, sandwiches, and wraps. Provides assistance to front sell and fryer stations during any downtime. Must keep area clean and stocked, as well as help front sell stock hot sides.*
-* Fryer: Responsible for all deep fried foods, rolls, and desserts. Must maintain awareness of customer counts to keep a proper amount of rolls proofed/ready.*
Pay: $12.00 - $16.00 per hour
Work Location: In person
Salary : $12 - $16