Back of House Team Members - Big Orange - Midtown

Our menu features 15 gourmet burgers made with locally sourced, hormone-free beef, vibrant salads, hand-dipped shakes, craft cocktails, and a robust beer program. Big Orange is where great food, drinks, and people come together in a fun, high-volume environment.

We believe in developing leaders from within, fostering a culture of collaboration, creativity, and respect. We’re looking for team members who are excited to grow with us, inspire their teams, and help deliver our award-winning food and hospitality every day at Big Orange.

Our Back of House (BOH) team is essential to delivering a great dining experience by ensuring food is prepared and plated according to restaurant specifications. BOH employees are responsible for setting up all kitchen stations and preparing all menu items as per the recipes, as well as following all food safety and sanitation procedures. This role requires a hardworking, team-oriented individual. BOH crew members may be assigned to different roles based on experience, skills, and restaurant needs. These roles include Line Cook, Prep Cook, Expo, and Dishwasher.

Job Duties:

• Open, set up, and close station according to restaurant guidelines.
• Prepares all food items as directed in a sanitary and timely manner.
• Follow recipes, portion controls, and presentation specifications as set by the restaurant.
• Restocks all items as needed throughout shift.
• Unload food truck deliveries and store according to specifications
• Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, freezers, and all storage areas.
• Perform additional reasonable requests or responsibilities by the manager on duty or owners at any time.
• Adhere to uniform, grooming, and appearance standards consistently.
• Greet all guests, employees, managers, and owners with an appropriate greeting.

Duties for assigned roles:

Line Cook

• Prepare and cook menu items according to recipes and quality standards.
• Maintain cleanliness and organization of the cooking stations.
• Work efficiently in a fast-paced environment to ensure timely service.
• Follow food safety and sanitation guidelines.

Prep Cook

• Prepare ingredients, including chopping vegetables, portioning proteins, and making sauces.
• Assist in stocking and organizing kitchen supplies.
• Ensure prep stations are clean and properly maintained.
• Follow recipes and portioning guidelines.

Expo

• Ensure accuracy and presentation of plated dishes before they leave the kitchen.
• Communicate effectively between the kitchen and front-of-house team.
• Maintain a smooth and efficient food flow during service.

Dishwasher

• Operate dishwashing equipment to clean plates, cookware, and utensils.
• Keep the dish area clean and organized.
• Assist with trash removal and overall kitchen cleanliness.
• Support the BOH team by restocking clean kitchenware and equipment.

Essential Physical Functions:

• Ability to stand for extended periods of time, perform repetitive motions of the hands and/or wrists.
• Perform tasks which may include climbing or lifting.
• Ability to frequently lift and/or move up to 60 pounds
• High mental and visual attention required for planning complex work flow sequences.

Minimum Requirements:

• Basic understanding of professional cooking and knife handling skills
• Understanding and knowledge of safety, sanitation, and food handling procedures
• Previous prep or line cook experience preferred
• Ability to take direction, work in a team environment, and work calmly, positively, and effectively under pressure
• Must have problem solving abilities, be self-motivated, and organized
• Commitment to quality service and food
• Must be able to work nights, weekends, and holidays
• Must be able to speak, read, and understand basic cooking directions

Working Conditions:

• Generally in an indoor setting
• Varying schedule to include evenings, holidays, and extended hours as business dictates
• While performing the duties of this job, the employee is frequently exposed to heat/cold from the mechanical equipment
• The noise level in the work environment is usually moderate to loud
• Will work near moving or mechanical parts
• May work near toxic/caustic chemicals and with fumes or airborne particles