Heart of House - BWW/EGGS

High 5 Hospitality•Milford, DE

About The Position

The Heart of House team supports day-to-day restaurant operations by carrying out behind-the-scenes kitchen functions efficiently and to high standards. Duties include maintaining cleanliness, assisting with food preparation, managing inventory, performing kitchen-related maintenance tasks, and plating entrees so they are visually appealing and reflect the quality and integrity of each dish. Although the role does not involve direct customer contact, consistent and accurate food preparation helps ensure smooth guest-facing services and a positive guest experience. Team members prepare, cook, and plate food according to management standards and recipes; prepare ingredients; follow product labeling, dating, initialing, and rotation procedures; and maintain proper temperature controls. They check food quality and freshness, follow food safety and sanitation practices, support inventory and delivery handling, and operate kitchen equipment safely. Other duties may be assigned by the manager on duty or kitchen manager.

Requirements

Ability to work in a fast-paced team environment.
Knowledge of proper sanitation, food safety, and security procedures.
Ability to follow written and oral instructions in English.
Knowledge of service standards and systems.
Ability to stand, walk, bend, lift at least 25–50 pounds, and move on an ongoing basis during working hours in a fast-paced environment.
Ability to access online scheduling apps.

Nice To Haves

Prefer 3–5 years of prior Heart of House experience in a full-service restaurant.
Serve Safe certification preferred.

Responsibilities

Prepare, cook, and plate food according to standards set by the head chef or management.
Follow the LDIR standard for prepared products, including labeling, dating, initialing, and rotation.
Follow recipes and adjust preparation based on guest requests, including dietary restrictions.
Assist with ingredient preparation, such as chopping and marinating.
Maintain and record proper temperature controls.
Perform other duties assigned by the manager on duty and/or kitchen manager.
Ensure food leaving the kitchen meets restaurant quality standards for presentation and taste.
Portion food products before cooking according to specified portion sizes and recipes.
Check ingredients for freshness and discard expired or spoiled items.
Maintain a clean, organized workspace in compliance with food safety regulations.
Follow hygiene procedures, including handwashing, wearing gloves, and sanitizing surfaces.
Assist with inventory management, monitor stock levels, and notify management when supplies are low.
Assist with receiving and storing deliveries, checking them for accuracy and quality.
Store, rotate, and manage food products according to local, state, federal, and company guidelines and procedures.
Operate kitchen equipment safely and report faulty equipment to the kitchen manager or maintenance staff.