About the role
Description Description For almost 30 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home.
Requirements: Perform daily butchery and fabrication of beef, pork, poultry, lamb, and other proteins as directed.
Trim, portion, cut, grind, and prepare proteins according to established specifications.
Prepare seafood and other ingredients as needed.
Maintain consistent portion sizes and minimize product waste.
Follow recipes, prep lists, production schedules, and chef specifications.
Label, date, store, and rotate all prepared products according to food safety standards.
Maintain an organized and efficient butcher/prep station throughout the shift.
Assist with general kitchen prep, including chopping, slicing, portioning, and preparation of sauces, stocks, vegetables, and other ingredients as needed.
Properly operate and maintain knives, slicers, grinders, saws, and other kitchen equipment.
Maintain a clean and sanitary work area, including proper cleaning and sanitizing of tools, equipment, floors, and prep surfaces.
Follow all company food safety, sanitation, and workplace safety procedures.
Communicate inventory needs, product quality concerns, and equipment issues to culinary leadership.
Assist with receiving and properly storing deliveries when needed.
Work closely with chefs and the culinary team to ensure prep is completed accurately and on schedule.
Support other kitchen areas and team members as needed.
Perform additional duties as assigned by culinary leadership
Requirements
Minimum Qualifications (Education, Experience, Skills)
Culinary school graduate or equal work experience required
Food Handler Certification required
Ability to handle stress under pressure
Willingness to maintain a clean, healthy, and safe working environment
Ability to coordinate multiple activities with attention to detail
Ability to work independently, with minimal supervision
Physical Demands and Work Environment
Ability to be flexible with job demands and open minded when being asked to complete tasks
Ability to operate and use all equipment necessary to run the restaurant
Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
Ability to work varied hours/days as business dictates
Ability to stand for up to 8-10 hours a day in a hot environment
Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish
One Off Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.