Job Description
Job Description
WHY WORK HERE : We provide excellent pay ($17-$18 hourly), paid time off for full-time staff, employee discount on Hotel Tango spirits, food & attire, free meal every shift, medical / dental / vision / disability insurance after 30 days full-time, health savings account, 401k, relaxed uniform (free shirts provided), employee awards and recognition of service, employee of the year program, annual company retreat, career development and internal growth opportunities, vibrant and inclusive company culture, work-life balance (tasting room closed every Monday and by 10PM week nights, 11PM weekends, 8PM Sundays).
Holidays closed : New Years Day, Memorial Day, July 4th, Labor Day, Thanksgiving Day, Christmas Day. Closed Mondays! No hot grill or fryer, only quick service bar eats including pizzas, nachos, soft pretzels, charcuterie boards, and sandwiches.
JOB DESCRIPTION
The mission of the Back of House team is to ensure that Hotel Tango Distillery remains on the leading edge of craft cocktail & food sales by creating spirit-forward, great tasting food & beverages.
PRIMARY RESPONSIBILITIES
Kitchen Operations
Follow SOPs for standard kitchen opening and closing procedures and kitchen hygiene, in order to maintain compliance with all applicable food safety guidelines
Ensure any non-kitchen employees and guests in the kitchen adhere to the same guidelines and expectations of cleanliness
Production Shifts
Responsible for creating daily production schedules based on Tasting Room par levels
Production of all standard menu ingredients & garnishes
Maintaining a weekend backstock of all items
Avoiding over-production and ingredient waste
Juicing of all spent garnish citrus from Tasting Rooms
Bulk production of food menu ingredients
Food Service Shifts
Food station and ingredient prep prior to service
Maintaining proper product rotation and dating
Fulfilling food orders sent from the Tasting Room in a timely manner
Observing all time / temperature guidelines for safe food handling
Diligent adherence to hand-washing protocols
Completing basic bottling / production tasks during slow food service periods
Fully closing the kitchen space, including detailed cleaning, ensuring food containers are properly sealed and labeled, shutting off lights, and locking exterior doors
Equipment Care
Complete strip-down and cleaning of all equipment used in production process, immediately upon completion of use of those items
Making prompt note of any parts or equipment appearing to be needing replacement
Responsible for weekly strip-down and de-liming of dish machine
Responsible for weekly strip-down and cleaning of all kitchen surfaces / tables
Inventory Management
Anticipating when raw materials will be needed in advance, as some materials have longer transit times
Communicate inventory needs with General Manager
SKILLS & EXPERIENCE
QUALIFICATIONS
High School Diploma or equivalent
21 years of age or older
Ability to bend, lift, carry 50+ pounds.
Ability to walk and / or stand for several hours
Ability to drive and operate a forklift, or learn
SKILLS
Willingness to work during peak hours, including nights and weekends
Basic functional knowledge of cooking methods / practices, simple syrups, and commercial kitchen hygiene
At all times, exhibits Tango values of DSSG
EXPERIENCE
2+ years of food & beverage experience or other comparable back of house experience
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