Job Overview

Position Status: Hourly
Reports To: BOH Manager / General Manager

Job Overview

Lost Province Brewing Co. is looking for motivated, dependable team members to join our Back of House team. BOH team members contribute to an exceptional dining experience by preparing and cooking food, assisting with kitchen prep and production, washing dishes and cookware, maintaining clean and organized work areas, and supporting the overall operation of the kitchen.
This is a fast-paced position that requires teamwork, attention to detail, reliability, and the ability to manage multiple priorities. BOH team members are expected to maintain high standards of food quality, cleanliness, sanitation, safety, and service while contributing to a friendly and productive team atmosphere.
Depending on experience and assigned responsibilities, duties may include food preparation, cooking, pizza production, dishwashing, cleaning, stocking, food storage, and general kitchen support.

Essential Responsibilities

  • Prepare and cook food according to LPBC recipes, standards, and portion specifications.
  • Assist with daily food prep and production, including chopping, slicing, mixing, blending, portioning, and other assigned tasks.
  • Prepare, fire, and finish pizzas and other menu items using the traditional wood-fired oven.
  • Operate kitchen equipment safely and efficiently.
  • Ensure proper taste, quality, presentation, portion control, and serving temperatures of all food items.
  • Maintain an organized, fully stocked station throughout service.
  • Assist with expediting and maintaining efficient service during meal periods.
  • Learn and operate all kitchen stations as needed, including covering unattended stations.
  • Wash and sanitize dishes, pots, pans, trays, utensils, and other serviceware.
  • Maintain dishwashing areas and ensure clean equipment and serviceware are available throughout service.
  • Properly dispose of trash and recycling and maintain designated waste areas.
  • Sweep, mop, and maintain floors throughout the kitchen and service areas.
  • Clean and sanitize worktables, walls, refrigerators, freezers, equipment, and other kitchen surfaces as assigned.
  • Follow the LPBC “Clean as You Go” policy.
  • Assist with cleaning and maintaining the wood-fired oven and other kitchen equipment.
  • Transfer food, supplies, and equipment between storage and work areas as needed.
  • Restock kitchen tools, supplies, ingredients, and serviceware for the next shift.
  • Maintain organized walk-in coolers, freezers, refrigerators, storage areas, and other assigned spaces.
  • Follow proper food storage, labeling, dating, and FIFO (First In, First Out) procedures.
  • Assist cooks with properly preparing, storing, labeling, and dating food.
  • Follow all LPBC food safety, sanitation, and personal hygiene policies.
  • Complete required temperature, cooling, refrigeration, production, and sanitation logs.
  • Properly utilize unused food products and help minimize waste.
  • Monitor supplies and notify management of shortages or items needed for upcoming service and events.
  • Report equipment malfunctions, food quality concerns, safety issues, and potential service shortages to management promptly.
  • Maintain accurate production and sanitation records as assigned.
  • Communicate effectively with cooks, prep staff, utility workers, management, and other team members.
  • Maintain proper uniform standards and personal hygiene at all times.
  • Demonstrate a positive, team-oriented, “Be of Service” attitude.
  • Meet production, cleaning, and service deadlines.
  • Be willing to learn new skills and assist wherever needed.
  • Perform other duties as assigned by management.

Qualifications

  • Positive attitude and strong work ethic.
  • Reliable and dependable.
  • Ability to work effectively as part of a team.
  • Ability to work in a fast-paced restaurant environment.
  • Ability to manage multiple priorities and tasks.
  • Strong attention to detail.
  • Ability to follow recipes, written instructions, and verbal direction.
  • Ability to learn and safely operate kitchen equipment.
  • Ability to maintain a clean, organized, and sanitary work environment.
  • Previous food service or restaurant experience preferred but not required.
  • Knowledge of food service regulations and sanitation practices preferred.
  • ServSafe Food Handler certification or willingness to obtain certification.
  • Must be willing and able to perform a variety of BOH duties as assigned.
  • Must be available to work varying days and hours based on business needs.

Skills & Knowledge

  • Basic knowledge of food preparation, kitchen operations, and sanitation practices.
  • Ability to safely use hand tools, kitchen equipment, and machinery.
  • Ability to read and follow recipes, preparation instructions, and kitchen procedures.
  • Ability to measure, portion, cut, and prepare ingredients accurately.
  • Basic math skills, including addition, subtraction, multiplication, division, ratios, proportions, percentages, weights, and measurements.
  • Ability to prioritize, organize, and manage multiple tasks.
  • Ability to communicate clearly and work cooperatively with others.
  • Ability to maintain quality and attention to detail in a fast-paced environment.

Education & Experience

  • Previous restaurant, food service, kitchen, or dishwashing experience preferred.
  • Culinary education or formal training is a plus.
  • Previous professional kitchen experience is preferred for cook-level positions.
  • Willingness to learn and develop new skills is essential.

Physical Requirements & Working Conditions

  • Ability to stand and walk for extended periods of time.
  • Frequent repetitive movement and use of hands to handle tools, equipment, ingredients, dishes, and controls.
  • Ability to lift, carry, push, or pull objects weighing up to 50 lbs.
  • Ability to frequently lift and/or carry objects weighing up to 40 lbs.
  • Ability to work in hot environments, including temperatures above 90°F, and cold environments, including walk-in refrigerators and freezers below 32°F.
  • Frequent contact with water and other liquids.
  • Exposure to common kitchen hazards, including heat, minor burns, cuts, slippery surfaces, and kitchen equipment.
  • Ability to safely perform the physical requirements of the position with or without reasonable accommodation.

Schedule: Days and hours may vary based on business needs.

Apply Now