TRS-BOH Cook

Back of House employees hired at Live Oak Restaurant Group locations must perform the following tasks:

• Prepare food according to Health Department standards.
• Observe proper temperature guidelines for hot & cold holding as well as reheating food.
• Have working knowledge of various cooking procedures (fry, grill, saute, steam, pantry).
• Properly prepare & present each menu item according to restaurant standard operating procedure.
• Communicate effectively with coworkers.
• Have working knowledge of kitchen equipment.
• Follow safety guidelines for kitchen operations & equipment.
• Observe proper storage procedures according to restaurant & Health Department standards.
• Label, date & rotate all food products as needed.
• Have the ability to lift 50 lbs.
• Stand for long periods of time.
• Work efficiently at a quick pace keeping while always staying aware of ticket times.
• Maintain a clean & organized work space.
• Observe proper procedures for cleaning & sanitzing equipment/ utensils.
• Be able to multi-task & be self motivated during slow business periods.
• Restock station at beginning and end of shift according to established opening & closing procedures.

Back of House employees hired at Live Oak Restaurant Group location are required to:

• Be 15 years of age (with work permit) or older.
• Attend a Serv Safe Food Safety certification class (provided by Live Oak Restaurant Group).