Key Responsibilities and Required Skills for Kitchen Staff

🎯 Role Definition

Are you passionate about the culinary arts and thrive in a dynamic, team-oriented environment? We are actively seeking a dedicated and reliable Kitchen Staff member to become an integral part of our back-of-house (BOH) operations. In this role, you are the engine of our kitchen, responsible for bringing our culinary vision to life. You'll handle everything from meticulous food preparation to precise dish execution, all while upholding the highest standards of cleanliness and safety. The ideal candidate is a proactive learner with a strong work ethic, a keen eye for detail, and the ability to remain calm and focused under pressure. This is a fantastic opportunity to grow your culinary skills and contribute to a team that values quality, consistency, and collaboration.

📈 Career Progression

Typical Career Path

Entry Point From:

Dishwasher or Porter
Fast Food Crew Member
No prior professional kitchen experience (with a strong desire to learn)

Advancement To:

Line Cook or Station Chef
Prep Cook Lead
Kitchen Supervisor or Shift Lead

Lateral Moves:

Catering Assistant
Server or other Front-of-House role
Butcher or Garde Manger Apprentice

Core Responsibilities

Primary Functions

Execute a wide range of food preparation tasks, including chopping vegetables, butchering proteins, making sauces, and preparing other ingredients according to standardized recipes.
Set up, stock, and organize cooking stations with all necessary supplies (mise en place) to ensure a smooth and efficient service period.
Operate various pieces of kitchen equipment, such as grills, fryers, ovens, and food processors, adhering to all safety procedures and manufacturer guidelines.
Cook and assemble menu items to order, ensuring adherence to recipes, portion control, and quality standards for taste, temperature, and presentation.
Diligently follow all food safety, sanitation, and hygiene protocols (e.g., HACCP, ServSafe) to ensure a safe dining experience for guests and a compliant work environment.
Properly label, date, and store all food items, practicing the First-In, First-Out (FIFO) method to minimize waste and ensure freshness.
Monitor inventory levels at your station and communicate any shortages or supply needs to the Kitchen Manager or Sous Chef in a timely manner.
Assist with receiving and unpacking deliveries, verifying invoice accuracy, and properly storing items in the appropriate cooler, freezer, or dry storage area.
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Perform comprehensive cleaning duties, including washing dishes, sanitizing work surfaces, cleaning equipment, sweeping/mopping floors, and disposing of trash.
Maintain a clean and orderly walk-in cooler and dry storage area, ensuring all items are organized and easily accessible.
Plate dishes with a focus on aesthetic appeal and presentation standards, ensuring every plate that leaves the kitchen meets our quality benchmark.
Work collaboratively and communicate effectively with all members of the BOH and FOH teams to ensure seamless service and timely order fulfillment.
Adhere to all opening, closing, and mid-shift checklists to ensure a smooth transition between shifts and a properly maintained kitchen.
Adapt to fluctuating business levels, remaining efficient and productive during both high-volume rushes and slower periods.
Proactively identify and resolve any issues with food quality, station cleanliness, or equipment malfunction, escalating to management when necessary.
Consistently maintain a positive, professional attitude and contribute to a respectful and supportive team atmosphere.
Participate in regular training sessions to enhance culinary skills, learn new menu items, and stay updated on safety procedures.
Carefully manage and minimize food waste by utilizing ingredients efficiently and following proper storage and prep techniques.
Assist in preparing and executing large-party or catering orders, demonstrating flexibility and the ability to scale production as needed.
Listen to and apply feedback from senior kitchen staff and management to continuously improve performance and skill set.

Secondary Functions

Assist with special event preparation or off-site catering functions as directed by the culinary leadership.
Contribute creative ideas for daily specials or potential menu improvements based on seasonal ingredients or guest feedback.
Collaborate with front-of-house staff to ensure a seamless and positive dining experience by communicating ticket times and any menu item changes.
Participate in daily pre-shift meetings (lineups) to discuss specials, 86'd items, service notes, and team assignments.

Required Skills & Competencies

Hard Skills (Technical)

Proficient knife skills for chopping, dicing, mincing, and other cuts.
Knowledge of fundamental cooking techniques (e.g., sauté, grill, roast, fry, braise).
Understanding of food safety and sanitation standards (ServSafe certification is a major plus).
Ability to operate and clean standard commercial kitchen equipment.
Skill in reading, understanding, and precisely following recipes and food-build charts.
Competency in basic culinary math for scaling recipes and managing portions.
Knowledge of proper food storage, cooling procedures, and stock rotation (FIFO).
Experience with plating and presenting food in an appealing manner.
Basic understanding of different cooking stations in a professional kitchen (e.g., grill, sauté, fryer).
Ability to perform opening and closing duties, including station setup and breakdown.

Soft Skills

Strong Sense of Urgency & Time Management
Exceptional Teamwork and Communication
High Attention to Detail and Consistency
Ability to Work Calmly and Efficiently Under Pressure
Adaptability and Flexibility to changing priorities
Proactive Problem-Solving Skills
Strong Work Ethic and Reliability
Coachability and Receptiveness to Feedback
Organization and Cleanliness
Physical Stamina (ability to stand for long periods and lift up to 50 lbs)

Education & Experience

Educational Background

Minimum Education:

High School Diploma or GED equivalent.

Preferred Education:

Certificate or Diploma from a recognized Culinary Arts program.

Relevant Fields of Study:

Culinary Arts
Hospitality and Restaurant Management

Experience Requirements

Typical Experience Range:

0-2 years of experience working in a professional kitchen, restaurant, or food service environment.

Preferred:

1+ years of direct experience as a Line Cook, Prep Cook, or in a similar BOH role within a fast-paced, full-service restaurant.