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Back of house restaurant job descriptions and duties

Clover - Restaurants

Here are a few sample back-of-house job descriptions you can use to jumpstart your own job descriptions to help attract top notch BOH staff. Lead and manage back-of-house kitchen staff, including sous chefs, line cooks, prep cooks, and dishwashers. Continuously expand culinary knowledge of techniques and best practices.

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The Keys to Restaurant Longevity with Lula Cafe’s Jason Hammel

7 Shifts

Not repeat dishes, not just recycle things that we've done in the past. Jason Hammel opened Lula Cafe in Chicago's Logan Square neighborhood back in 1999. More than 20 years later, the award-winning farm-to-table institution is one of the city's most celebrated restaurants. We inherited a space and a lot of goodwill. So a lot of people."

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Blue Hill at Stone Barns Tells a Beautiful Story. Former Employees Say It’s Too Good to Be True.

EATER

That spring, he alleges, he was sexually assaulted by a member of the kitchen management, and in the aftermath, was devastated by how the restaurant’s leadership, including Barber, handled his allegation. But former employees say that narrative often obscured a more complicated reality. All I could think about is how sad it is.

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How I Got My Job: Founding a Hip and Sustainable Canned Wine Company

EATER

Only 30 percent of glass bottles are recycled in the U.S., I hire people based on their work experience and personality and I don’t care where they went to college. I worked back of house at Boulettes Larder and Michael Mina , then went to front of house at Saison. Eater: What was your first job?

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Decade of Disruption: Restaurant Insiders Dish What’s on the Plate

Modern Restaurant Management

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

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#LifeOrDeathRecipe Challenge and ‘A Woman’s Place’

Modern Restaurant Management

In this edition of MRM News Bites, we feature a new documentary on women in the culinary world, the loss of an industry legend, a contest to create healthy recipes and products and services to help restaurant in the pandemic. 'A 'A Woman's Place' on Hulu. The film reveals a concerning statistic from a 2013 study by the Office of U.S.

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MRM Franchise Feed: Currying Up Favor and Committed Taco

Modern Restaurant Management

Curry Up Now also limits their disposal waste by using real plates, silverware and cloth napkins in-house and packaging all to-go orders in recyclable and compostable containers. Curry Up Now attracted a new investment from seed-stage venture capital firm Liquid 2 Ventures (L2V). " Benihana Plans Franchise Expansion. Select U.S.

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