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$19 - BOH Line / Prep Cook
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Ranch Pizza Vancouver
Vancouver, WA (In Person)
Full-Time
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Job Description
The BOH Line/Prep Cook supports daily back-of-house operations by preparing, cooking,storing, and handling food according to Ranch PDX recipes, procedures, and quality standards.
This role is responsible for maintaining food quality, freshness, cleanliness, and efficient kitchenflow while supporting prep, line, dish, opening, closing, and cleaning needs as assigned.
Work assigned BOH stations, including line, prep, dish, dough production, pie-building, expo, or other kitchen assignments as needed.
Ensure food is cooked, held, and stored at proper temperatures by following required temperature procedures and using kitchen equipment properly.
Stock and maintain sufficient food products, ingredients, and supplies at line and prep stations to support smooth service periods.
Check food and ingredients for freshness, quality, proper labeling, dating, storage, and rotation according to FIFO and restaurant procedures.
Handle, store, and rotate all food products and supplies according to company policies, health department standards, and safe food-handling practices.
Use daily food prep guides, par sheets, and station expectations to complete assigned prep work and support business needs.
Assist with food prep assignments during off-peak periods or as directed by the Store Manager, Lead, or leadership team.
Open and close the kitchen using established kitchen station checklists and assist others with opening, closing, and station readiness as needed.
Complete assigned opening, mid-shift, closing, prep, cleaning, temperature, training, and station checklists accurately and on time.
Maintain clean, organized, and sanitary work areas, including prep stations, line stations, dish areas, equipment, storage areas, coolers, hotboxes, and walk-ins.
Participate in daily, weekly, and monthly cleaning tasks and projects as directed by the Store Manager, Lead, or cleaning schedules.
Follow restaurant freight receiving policies, including proper handling, storage, and communication of product concerns or discrepancies.
Coordinate with and assist BOH and FOH team members to meet restaurant needs, support guest service standards, and maintain efficient operations.
Fill in for fellow team members where needed, including during emergencies, staffing changes, or operational needs.
Communicate product needs, shortages, waste, quality concerns, equipment issues, incomplete checklist items, or workflow concerns to the Lead, Store Manager, or leadership team.
Follow Ranch PDX policies, procedures, food safety standards, kitchen expectations, and safe work practices.
Attend required meetings, participate in training, complete required acknowledgments ordocumentation.
Perform additional duties as assigned.
Competencies to perform this job successfully, an individual should demonstrate the followingcompetencies:
Strong organizational and consistent communication skills, both verbal and written.
Ability to communicate effectively and efficiently with all levels of individuals.
Identifies and resolves problems in a timely manner; uses critical thinking and problem solving skills.
Self-motivated with the ability to problem solve and multitask in all types of situations.
Strives to continuously build knowledge and skills.
Uses time efficiently and has a sense of urgency.
Follow through on commitments.
Demonstrates honesty and integrity.
Demonstrates initiative, accuracy, and thoroughness.
Look for ways to improve and promote quality.
Observes safety and security procedures, addressing/reporting unsafe and potentially unsafe conditions; utilizes equipment and materials properly.
Able to deal with frequent change, delays, or unexpected events.
Is consistently at work and on time.
Follows instructions, responds to direction.
Completes tasks on time and asks for direction when needed.
Education and/or ExperienceLess than high school education; or up to six (6) months related experience; or equivalent combination of education and experience.
Language SkillsAbility to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Mathematical SkillsAbility to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Reasoning AbilityAbility to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with [problems involving several concrete variables in standardized situations.
Certificates, Licenses, RegistrationsWA Food Handlers Card (required).WA MAST Permit (required).Computer and Software SkillsTo perform this job successfully, the individual should have or will need knowledge of: cash registers, POS terminals, POS software, credit card processing machines, Slack, Square, Uber Eats, DoorDash, Apple products (POS).Other QualificationsFlexible schedule availability.
Physical DemandsThe physical demands described here are representative of those that must be met by anemployee to successfully perform the essential functions of this job. Reasonableaccommodations may be made to enable individuals with disabilities to perform the essentialfunctions.
While performing the duties of this job, the employee is regularly required to stand; walk; usehands to finger, handle, or feel; reach with hands and arms; talk or hear; taste or smell. Theemployee is seldom required to stoop, kneel, crouch, or crawl. The employee must frequently liftand/or move up to 50 pounds and occasionally move up to 75 pounds (with assistance).Specific vision abilities required by this job include close vision, distance vision, color vision,peripheral vision, depth perception, and ability to adjust focus.
Tools and equipment used:
Commercial electric meat/cheese slicer, electric mixer, pizza ovens, electronic panel timers,knives, dishwashing machine, various office equipment - POS, laptop, printer, monitor.
Walk and stand for 8hrs outside required rest periods.
Work EnvironmentThe work environment characteristics described here are representative of those an employeeencounters while performing the essential functions of this job. Reasonable accommodationsmay be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to extreme heat(non-weather). The employee is occasionally exposed to extreme cold (non-weather), outdoor weather conditions, and risk of electrical shock, and vibration. The noise level in the workenvironment is moderate.
This role is responsible for maintaining food quality, freshness, cleanliness, and efficient kitchenflow while supporting prep, line, dish, opening, closing, and cleaning needs as assigned.
Essential Duties and Responsibilities:
Prepare, cook, plate, and garnish food items according to Ranch PDX recipes, procedures, portion standards, and quality expectations.Work assigned BOH stations, including line, prep, dish, dough production, pie-building, expo, or other kitchen assignments as needed.
Ensure food is cooked, held, and stored at proper temperatures by following required temperature procedures and using kitchen equipment properly.
Stock and maintain sufficient food products, ingredients, and supplies at line and prep stations to support smooth service periods.
Check food and ingredients for freshness, quality, proper labeling, dating, storage, and rotation according to FIFO and restaurant procedures.
Handle, store, and rotate all food products and supplies according to company policies, health department standards, and safe food-handling practices.
Use daily food prep guides, par sheets, and station expectations to complete assigned prep work and support business needs.
Assist with food prep assignments during off-peak periods or as directed by the Store Manager, Lead, or leadership team.
Open and close the kitchen using established kitchen station checklists and assist others with opening, closing, and station readiness as needed.
Complete assigned opening, mid-shift, closing, prep, cleaning, temperature, training, and station checklists accurately and on time.
Maintain clean, organized, and sanitary work areas, including prep stations, line stations, dish areas, equipment, storage areas, coolers, hotboxes, and walk-ins.
Participate in daily, weekly, and monthly cleaning tasks and projects as directed by the Store Manager, Lead, or cleaning schedules.
Follow restaurant freight receiving policies, including proper handling, storage, and communication of product concerns or discrepancies.
Coordinate with and assist BOH and FOH team members to meet restaurant needs, support guest service standards, and maintain efficient operations.
Fill in for fellow team members where needed, including during emergencies, staffing changes, or operational needs.
Communicate product needs, shortages, waste, quality concerns, equipment issues, incomplete checklist items, or workflow concerns to the Lead, Store Manager, or leadership team.
Follow Ranch PDX policies, procedures, food safety standards, kitchen expectations, and safe work practices.
Attend required meetings, participate in training, complete required acknowledgments ordocumentation.
Perform additional duties as assigned.
Competencies to perform this job successfully, an individual should demonstrate the followingcompetencies:
Strong organizational and consistent communication skills, both verbal and written.
Ability to communicate effectively and efficiently with all levels of individuals.
Identifies and resolves problems in a timely manner; uses critical thinking and problem solving skills.
Self-motivated with the ability to problem solve and multitask in all types of situations.
Strives to continuously build knowledge and skills.
Uses time efficiently and has a sense of urgency.
Follow through on commitments.
Demonstrates honesty and integrity.
Demonstrates initiative, accuracy, and thoroughness.
Look for ways to improve and promote quality.
Observes safety and security procedures, addressing/reporting unsafe and potentially unsafe conditions; utilizes equipment and materials properly.
Able to deal with frequent change, delays, or unexpected events.
Is consistently at work and on time.
Follows instructions, responds to direction.
Completes tasks on time and asks for direction when needed.
Qualifications:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Education and/or ExperienceLess than high school education; or up to six (6) months related experience; or equivalent combination of education and experience.
Language SkillsAbility to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Mathematical SkillsAbility to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Reasoning AbilityAbility to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with [problems involving several concrete variables in standardized situations.
Certificates, Licenses, RegistrationsWA Food Handlers Card (required).WA MAST Permit (required).Computer and Software SkillsTo perform this job successfully, the individual should have or will need knowledge of: cash registers, POS terminals, POS software, credit card processing machines, Slack, Square, Uber Eats, DoorDash, Apple products (POS).Other QualificationsFlexible schedule availability.
Physical DemandsThe physical demands described here are representative of those that must be met by anemployee to successfully perform the essential functions of this job. Reasonableaccommodations may be made to enable individuals with disabilities to perform the essentialfunctions.
While performing the duties of this job, the employee is regularly required to stand; walk; usehands to finger, handle, or feel; reach with hands and arms; talk or hear; taste or smell. Theemployee is seldom required to stoop, kneel, crouch, or crawl. The employee must frequently liftand/or move up to 50 pounds and occasionally move up to 75 pounds (with assistance).Specific vision abilities required by this job include close vision, distance vision, color vision,peripheral vision, depth perception, and ability to adjust focus.
Tools and equipment used:
Commercial electric meat/cheese slicer, electric mixer, pizza ovens, electronic panel timers,knives, dishwashing machine, various office equipment - POS, laptop, printer, monitor.
Endurance:
Regularly lift and carry up to 50lbs.Walk and stand for 8hrs outside required rest periods.
Work EnvironmentThe work environment characteristics described here are representative of those an employeeencounters while performing the essential functions of this job. Reasonable accommodationsmay be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to extreme heat(non-weather). The employee is occasionally exposed to extreme cold (non-weather), outdoor weather conditions, and risk of electrical shock, and vibration. The noise level in the workenvironment is moderate.