Back of House (BOH) Service Crew

Job Detail

Position Overview: The BOH Service Crew is responsible for preparing and maintaining high-quality ingredients and ensuring that dishes are cooked to the restaurant's standards. This role includes handling food prep, cooking, cleaning, and maintaining kitchen equipment. In a Korean BBQ restaurant, special attention is given to preparing marinated meats, sides (banchan), and sauces that complement the dining experience. Key Responsibilities: 1. Food Preparation: Prepare and portion ingredients, including meats, vegetables, sides (banchan), and sauces, according to the restaurant’s recipes and guidelines. Marinate various cuts of meat such as bulgogi, pork belly, and ribs, ensuring consistency in flavor. Maintain clean and organized prep stations. 2. Grill Station & Meat Preparation: Manage the preparation of meats specifically for the grill. Ensure cuts are of high quality and marinated properly before service. Assist with restocking and delivering meats to the FOH as needed. 3. Cooking: Prepare hot dishes, soups, and stews in coordination with customer orders. Maintain proper cooking times and temperatures, following food safety protocols. Assist in the timely cooking of food items to ensure they reach the table fresh and hot. 4. Dish Assembly & Presentation: Assist with plating and ensuring that dishes are presented attractively according to restaurant standards. Work alongside the FOH staff to ensure orders are completed accurately and efficiently. 5. Cleaning & Sanitization: Maintain the cleanliness and hygiene of the kitchen area, including utensils, grills, and prep stations. Follow all health and safety guidelines, ensuring compliance with food safety regulations. Clean and sanitize equipment after use, ensuring all tools are ready for the next shift. 6. Inventory & Stocking: Assist in maintaining proper stock levels by informing the kitchen manager of any shortages. Check inventory levels for meats, vegetables, sauces, and other ingredients. Organize and store deliveries of fresh ingredients appropriately. 7. Team Collaboration: Communicate with FOH staff to ensure timely and accurate food preparation. Support the kitchen team in peak hours to keep up with the demand. Work under the guidance of the Head Chef to improve cooking skills and food prep techniques.