Back of House Team

This document aims to define with reasonable accuracy the various roles and wages that may be assigned to a Back of House employee of Root Cellar Café, LLC so that any such employee may be aware of the responsibilities that come with their role and wage rate.

Requirements for All Roles

All roles will be expected to comply with the safety policies and procedures designated in our handbook, in amendments to the handbook, or in other policies as communicated by management. Additionally, all employees are required to be certified according to the guidelines and requirements outlined by the relevant State and Federal agencies. 

Kitchen Staff

Kitchen Staff members will be responsible for handling a variety of aspects of the Root Cellar Café kitchen. Not all staff members will be responsible for every duty listed below. Kitchen Staff will begin at $12.00/hour and will remain at this rate while in initial training. Additional compensation for each Kitchen Staff member will be determined by the number of responsibilities they handle, which have been divided into the following stations:

Pantry, $13.00/hour:

• Execute preparation of various food items according to a Prep Sheet.
• Understand and develop strong familiarity with the Recipe Book.
• Respond to various calls from the line like:
• Restocking line food items
• Running dishes
• Additional assistance as requested.
• Prepare salads and maintain salad fridge.
• Assist in closing the kitchen:
• Complete Closing Checklist established by manager.
• Understand, follow, and enforce all safety standards.

Line Stations, $13.00-$17.50/hour (increases according to number of stations mastered)

Grill:

• Efficiently execute recipes for station.
• Properly plate dishes to be passed to Front of House.
• Communicate with Pantry and Sauté
• Open & close restaurant
• Complete Opening & Closing Checklists established by manager.
• Understand, follow, and enforce all safety standards.

Sauté:

• Efficiently execute recipes for station.
• Communicate with Pantry and Grill
• Open & close restaurant
• Complete Opening & Closing Checklists established by manager.
• Understand, follow, and enforce all safety standards.
• Back of House Expediter, $13.50/hour
• Master all other Kitchen Staff stations.
• Maintain full and consistent availability, including for open and closing shifts.
• Manage communication between Pantry, Line Stations, and the Front of House.
• Flexibly move between stations to ensure smooth service.
• Coordinate with Front of House Expediter to manage ticket times.
• Master and enforce all safety standards at all stations.

Kitchen Staff members will be paid their highest achieved wage rate for any of the above stations. For example, if a Kitchen Staff member has mastered the Grill but not the Sauté station, they will be paid $12.75/hour, even if they happen to work a Pantry shift after mastering Grill. Alternatively, an employee who has only mastered Pantry may train on either of the Line Stations, but they will continue to be paid $12.00/hour until they have mastered at least one of said stations. Finally, mastery of any one station does not guarantee promotion. While the primary criteria for each position are outlined above, ultimately management will grant employees access to their various stations and rates.

Front of House Expediter

Front of House Expediter is a Back of House role who will be responsible for managing the flow of dishes from the Back of House to the Front of House.

• Coordinate with the Back of House Expediter to determine ticket times.
• Communicate with the Front of House.
• Alert them regarding ticket times.
• Call when dishes are ready for delivery.
• Ensure timely pick-up of food.
• Complete and bag to-go orders.
• Ensure food meets quality standards prior to delivery.
• Prepare certain food products for use in plating:
• Cut fruit.
• Whip cream.
• Stock sauce bottles.
• Coordinate with Dishwasher to keep dishes stocked.
• Coordinate with Front of House to keep to-go supplies stocked.

Front of House Expediter will be paid $12.50/hour. If a Kitchen Staff member who is normally compensated above this rate works a shift as Front of House Expediter, they will still be paid at the $12.50/hour rate. 

Dishwasher

• Dishwashers will be responsible for sanitizing and stocking dishes. 
• Coordinate with Bussers to safely stack dirty dishes on the dish rack.
• Rinse dishes and run them through dishwasher.
• Coordinate with Kitchen Staff and Front of House Expediter to stock all stations’ dishes.

Dishwashers’ compensation will start at $10.00/hour. As they prove efficiency and reliability, especially during busy shifts, managers have the discretion to promote them up to $11.00/hour.

If you are looking for a place to challenge yourself to be your best while creating meaningful experiences for other humans, then you are definitely in the right spot. Please know that you are joining a group of diverse, hard-working, and creative people that truly have your development and well-being at heart!

Salary : $12 - $15