Seasonal Line Cook at Hell's Backbone Grill & Farm

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

Though we are located in one of the most remote towns in the lower 48, Hell's Backbone Grill & Farm is bustling during the season (March through November). Surrounded by the Grand Staircase Escalante National Monument, & on the scenic road connecting many of Utah's National Parks, our restaurant is a destination for many who come to experience the immense & beautiful wilderness that Southern Utah has to offer.

Job Duties & Responsibilities:

There are three main line cook positions in our kitchen: grill, saute , 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 & closing procedures in their entirety (includes daily cleaning)
  

• Ability to work under pressure, while maintaining good communication with the team
  

• Nightly covers average 60-100 in the slower season & can be upwards of 200-275 in the high season

• Formulate a daily to-do list ordered from most time intensive to least
  

• Check in with Kitchen Manager, General Manager, & prep team about menu changes
  

• Confirm that stations menu items are in stock & accurate to the menu

• Check date & quality of all ingredients & 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 & process foods for service using oven, gas stove, griddle, broiler, fryer and microwave

• Prep & store 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 & sanitary workstation area both during and after service

• Inventory menu items post-service & create prep list for following day s prep cooks

• 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

• 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 & 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. We're open Thursday-Monday from 4-9.pm for dinner.

• 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.