Company description

Hell's Backbone Grill & Farm, soon to be entering its 26th season, is a James Beard nominated farm-to-table restaurant in Southern Utah. We believe deeply in the importance of organic, locally produced, regionally and seasonally appropriate cuisine. On our 6.5 acre farm, we grow vegetables, fruit, herbs, flowers, and raise hens for eggs, all of which directly supplies the restaurant. We rely largely on local ranchers for the grass-fed and finished meat we serve. Our commitments to environmental and social responsibility are central to our restaurant and farm.

Job description

Line Cooks at Hell’s Backbone Grill & Farm

Overview

Staff at our restaurant & farm have the pleasure of growing, preparing and serving food that they can be proud of.

 

Job Duties & Responsibilities:

There are three main line cook positions in our kitchen: grill, sauté, and cold side. Most line cooks will be cross-trained in at least two of these positions. While the specifics of each station are unique, the general duties and responsibilities are the same:

• Perform daily opening and closing procedures in their entirety (includes daily cleaning)
• Formulate a daily to-do list ordered from most time intensive to least
• Check in with Kitchen Manager and prep cook about menu changes
• Confirm that station’s menu items are in stock and accurate to the menu
• Check date and quality of all ingredients and prepared items for the station
• Practice FIFO (First In First Out)
• Set up, stock, organize station with necessary ingredients and supplies
• Prepare food for service (e.g. washing and chopping vegetables, butchering meat, preparing dressings and sauces). This includes the use of: knives, electric mixers, immersion blenders, food processors, etc
• Prepare and process foods for service using oven, gas stove, griddle, broiler, fryer and microwave
• Gather all garnishes
• Assure each item is cooked, plated and garnished to proper specifications
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Communicate relevant ticket information to other line cooks
• Quickly resolve problems with FOH staff when there are issues or mistakes with orders
• Maintain a clean and sanitary workstation area both during and after service
• Inventory menu items post-service and create prep list for following day’s prep cooks
• Adhere to all food safety guidelines
• Clean, process, and store farm produce appropriately
• Perform other related duties as assigned

 

Duties Specific to Line Positions:

Grill
Requires comfort with cooking meat, attention to detail, and ability to manage stress

• Break down large cuts of meat into set portion sizes while minimizing loss of product
• Cook beef, fish, pork, chicken, bison and elk to temperature
• Prepare and reheat starches, including polenta, rice and potatoes
• Prepare pan sauces (including five “mother” sauces)

Sauté
Requires a calm head, ability to think quickly, and a superb sense of timing

• Prepare and cook vegetables to set standard
• Cook pasta dishes to order
• Clearly call out hot side tickets and communicate with cold side when necessary
• Plate hot side orders, coordinate timing with cold side, and organize tickets when complete
• Notice and manage ticket times
• Prioritize/expedite orders when necessary

Cold Side

Requires ability to work independently, good organizational skills, and an artistic eye

• Wash, dry and properly store salad greens daily
• Make salad dressings and sauces
• Set up soup wells and properly reheat soups
• Set up and manage fryer station when necessary
• Process, assemble and plate desserts

 

Expectations

• Treat coworkers and guests with kindness and respect
• Maintain positive and professional attitude
• Be nimble and flexible – the seasonality of the farm and restaurant results in many changes in menu, responsibilities, and pace
• Respect Hell’s Backbone Grill & Farm resources (ingredients, equipment, time)
• Practice appropriate personal hygiene and adhere to dress code

 

Qualifications & Skills

• At least 2 years of restaurant kitchen experience desired
• Basic knife skills (chop, dice, mince, slice, chiffonade, julienne)
• Listening Skills – ability to follow tasks to exact requirements
• Time Management – manage time effectively in order to complete all required tasks
• Strength and Stamina – ability to stand for long periods of time, move quickly, lift heavy boxes, etc.
• Teamwork – must work well with others, which includes using clear and respectful communication and being willing to help others
• Stress Management – can stay calm in fast-paced, high-adrenaline work environment

 

Schedule and Compensation

• Full-time (40 hrs/week) with overtime opportunities when authorized by HBG managers
• 5 days/week with two days off
• Season runs from March through November
• Wage of $18-$25/hr, depending on experience
• Benefits include: Employee Assistance Program (mental health services), 50% off employee discount at restaurant, access to restaurant wholesale ordering with no mark-up
• Time off requests granted on a case-by-case basis, as can be reasonably covered by coworkers
• Housing available at staff house
   

Other Things to Note

• We prioritize applicants who can commit to the entirety of our season
• As we are in a remote location with no public transportation, you MUST have a car or motorcycle.
• All restaurant staff are welcome to visit or volunteer on the farm as much as they'd like, as we know many are interested in learning more about farming while they're here. 

Compensation

this position is: hourly, varies DOE, $18.00 - $25.00

Application instructions

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Deadline

no deadline