Back of House Team

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. Additionally, all employees must have the following requirements for the position:

• Able to lift 30 - 50 pounds.
• Flexible schedule with weekend availability.
• Team player who has the ability to follow instructions.
• Self-starter and can work with and without direct supervision.
• Reliable transportation
• Closed-toe slip resistant shoes
• Valid Food Handler’s Certification 

Back of House Team Member

Back of House Team 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. Every Back of House Team Member will be cross trained and expected to carry out the duties for their station based on the general description provided, and in addition to other related job tasks that may not be listed below:

• 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 the salad fridge.
• Understand, follow, and enforce all safety and sanitation standards.
• Properly plate dishes to be passed to the Front of House.
• Communicate with Prep and Sauté.
• Complete Opening & Closing Checklists established by manager.
• Complete Closing tasks such as but not limited to scrubbing, lifting heavy objects, and moving heavy equipment to clean behind.
• Coordinate with Expo to manage ticket times.
• Flexibly move between stations to ensure smooth service such as:

Prep Station:

• Execute preparation of various food items according to a Prep Sheet.
• Effectively manage time to ensure work is completed according to schedule and the needs of the business.
• Communicate with kitchen staff and FOH to ensure everyone has what they need.
• Follow the recipes of all orders.
• Knowledge of knife safety and skilled usage of knives.
• Managing cross contamination and allergen management.
• Can work independently by using the prep list provided.

Fry Station:

• Safely manage and work with hot liquids.
• Managing fry products such as chips and homestyle potatoes.
• Communicate with other stations to manage ticket times to ensure food is delivered in an orderly fashion.

Saute Station:

• Safely cook food such as eggs, chicken, beef and vegetables.
• Understanding proper food handling protocols for cooking meats to a safe standard. Managing cross contamination and allergen management.
• Ensure each plate is fully complete before delivering food to the expo.
• Follow the recipes of all orders.

Grill Station:

• Safely cook food such as eggs, chicken, beef and vegetables.
• Understanding proper food handling protocols for cooking meats to a safe standard. Managing cross contamination and allergen management.
• Ensure each plate is fully complete before delivering food to the expo.
• Follow the recipes of all orders.