BOH Staff - Aurum Steamboat

CORE RESPONSIBILITIES

• Culinary Execution & Station Management
• Arrive prepared and on time, in proper uniform, ready to execute service at a high level.
• Set up and break down assigned station thoroughly and efficiently according to daily pars and service needs.
• Execute all recipes with precision, consistency, and attention to detail.
• Follow all portion standards, cooking methods, plating guidelines, and presentation expectations.
• Maintain proper food temperatures by correctly operating ovens, grills, fryers, broilers, and other equipment.
• Taste, test, and evaluate food throughout service to ensure quality and consistency.
• Maintain clean, organized, and well-stocked stations at all times.
• Complete all assigned prep lists accurately and efficiently.
• Close kitchen stations according to checklist standards and support teammates in successful shutdown.

JOB-SPECIFIC REQUIREMENTS

• Food Safety, Sanitation & Quality Control
• Uphold all health department regulations and food safety standards.
• Follow proper food handling, storage, labeling, and rotation procedures (FIFO).
• Monitor product freshness and quality; communicate concerns immediately.
• Ensure food is held, stored, and served at safe and appropriate temperatures.
• Maintain a clean, organized, and sanitary workstation throughout the shift.

• Team Communication & Service Flow
• Communicate clearly and respectfully with the Chef, expo, and front-of-house team.
• Work collaboratively with the kitchen team to ensure smooth and timely service execution.
• Anticipate service needs and plan ahead for upcoming shifts by pulling stock and building prep lists.
• Stay composed, focused, and solution-oriented during high-volume service.
• Be open and receptive to coaching, feedback, and continuous improvement.

• Knowledge & Professional Development
• Maintain a strong understanding of all menu items, ingredients, and preparation methods.
• Understand allergens and dietary restrictions and follow proper modification procedures.
• Participate in menu development discussions, feature execution, and culinary creativity when invited.
• Commit to continuous improvement of knife skills, technique, efficiency, and culinary knowledge.
• Attend all scheduled meetings and training sessions.

CULTURE, ACCOUNTABILITY & PROFESSIONALISM

• Embody Destination Hospitality’s Mission, Vision, and Core Values in daily conduct.
• Contribute to a positive, productive, and respectful kitchen environment.
• Maintain professionalism, urgency, and attention to detail at all times.
• Take ownership of station performance and personal accountability for results.
• Treat teammates with respect, authenticity, and integrity.
• Perform additional duties as assigned to support the effective operation of the kitchen.