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

Job Duties & Responsibilities:

The Prep cooks at HBG are responsible for preparing food to recipe specifications to meet the daily needs of the kitchen. Prep cooks at HBG start in the early morning & work until early afternoon.

• Prepare a range of ingredients to meet the daily needs of the kitchen (e.g. washing & chopping vegetables, breaking down proteins, cutting meats, braising, grilling, smoking, proteins, baking, sauce making, etc.). This includes the use of: knives, electric mixers, immersion blenders, food processors, etc
• Prepare & process foods for service using oven, gas stove, griddle, broiler, fryer and microwave
• Communicate with executive chef & kitchen coordinator around menu changes
• Ensure food is stored in compliance with health & safety regulations
• Ensure the prep station and kitchen is properly cleaned & sanitized
• Assist with washing dishes when needed
• Communicating with farm around restaurant needs
• Perform daily opening & closing procedures in their entirety (includes daily cleaning)
• Formulate a daily to-do list ordered from most time intensive to least
• Practice FIFO (First In First Out)
• Maintain a clean & sanitary workstation
• Adhere to all food safety guidelines
• Clean, process, & store farm produce appropriately
• Perform other related duties as assigned

Expectations

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

Qualifications & Skills

• 2+ years of culinary experience in a fast-paced environment
• Good understanding of ingredients, recipes, kitchen safety & hygiene
• Familiarity with general kitchen equipment & appliances
• Knife skills (chop, dice, mince, slice, chiffonade, julienne)
• Listening & Observational Skills – ability to follow tasks to exact requirements, ability to follow recipes
• Time Management, Multi-tasking & Organizational Skills
• 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
• Our season starts in March and runs into early December
• 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

Deadline

no deadline