BOH Open Call

Open Call Details:
Dates: Thursday 7/9, Monday 7/13, Friday 7/17
Time: 12:00pm-3:00pm

Location: Catch (3nd Floor), 21 9th Av, New York

Please bring a copy of your resume

Overview:

The hospitality group behind The Corner Store , The Eighty Six , and Or’esh is opening a NEW CONCEPT in The West Village.

Catch Hospitality Group is an environment where active thinking and active feedback are part of the culture. We are driven by a team first mentality and a relentless commitment to three core principles: Great Food, Great Service, and Great Vibe.

Our continued growth and expansion are made sustainable through our focus on internal mentorship, leadership development, and a strong bias for promoting from within.

Position Overview

We are hosting a Culinary Open Call for our new West Village concept and are looking to meet motivated culinary professionals who are passionate about food, hospitality, teamwork, and growth.

We are hiring for a range of hourly back of house positions, including Prep Cooks, Line Cooks, Pastry, Dishwashers, Receivers, and other culinary support roles.

Ideal candidates are focused, hardworking, detail oriented, and eager to contribute to a fast paced kitchen environment. Whether you are early in your culinary career or bring several years of restaurant experience, we are looking for team members who take pride in their work, communicate clearly, work cleanly, and are excited to grow with Catch Hospitality Group.

All culinary team members are expected to uphold Catch Hospitality standards for food quality, cleanliness, organization, safety, urgency, and teamwork. This role requires a positive attitude, a willingness to learn, and the ability to support both prep and service needs as directed by the culinary leadership team.

Candidates must be available to work varied shifts, including nights, weekends, and holidays.

Compensation: $17.00 to $30.00 per hour, based on role and experience.

Essential Duties and Responsibilities

• Prepare, cook, plate, clean, receive, organize, or support culinary operations according to assigned role and chef direction.
• Complete daily prep, mise en place, station setup, cleaning, and service responsibilities with accuracy, organization, and urgency.
• Follow recipes, portioning guidelines, prep lists, plating standards, and written or verbal direction.
• Maintain readiness before, during, and after service.
• Uphold Catch Hospitality standards for taste, texture, temperature, presentation, cleanliness, and organization.
• Follow proper food safety, sanitation, labeling, storage, and FIFO procedures.
• Demonstrate safe and proper use of knives, cooking equipment, dish equipment, receiving tools, and other kitchen tools as applicable to the role.
• Maintain cleanliness and organization of all BOH work areas, including refrigeration, cooking equipment, prep areas, dish areas, storage areas, and assigned stations.
• Communicate clearly with chefs and team members regarding station needs, product levels, timing, service flow, receiving needs, and cleaning priorities.
• Participate in daily and weekly cleaning projects.
• Support other team members and contribute to a positive, respectful, team first kitchen culture.
• Perform other duties as assigned.

Qualifications

To perform these roles successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and ability required.

• Previous restaurant, culinary, hospitality, dish, prep, receiving, or food service experience is preferred, but not required for all positions.
• Culinary school or completion of a culinary arts program is a plus, but not required.
• Basic knife skills and general knowledge of food safety and sanitation are preferred for prep and cook positions.
• Ability to follow recipes, prep lists, cleaning lists, verbal direction, and written instructions.
• Comfortable working in a fast paced, high energy environment.
• Ability to remain calm, focused, and organized under pressure.
• Positive attitude, strong work ethic, and desire to learn and grow.
• Strong communication skills and ability to work well as part of a team.
• Willingness to accept coaching and feedback in a positive and productive manner.
• Able to work in a standing or walking position for extended periods of time.

Preferred Qualifications

• At least 1 to 2 years of experience in a restaurant, hotel, catering, or high volume food service environment.
• Experience as a Prep Cook, Line Cook, Chef de Partie, Pastry Prep Cook, Dishwasher, Steward, Receiver, or similar BOH role.
• Experience working in a high volume, upscale, or fine dining restaurant is a plus.
• Proven ability to work cleanly, stay organized, and support a team during busy service.
• Stable and progressive work history with a track record of dependability, consistency, and high standards.

Physical Requirements

The physical demands for this position include seeing, hearing, speaking, reaching, standing, walking, bending, lifting, carrying, pushing, pulling, and moving intermittently during working hours. This position may require frequently lifting up to 25 pounds and occasionally lifting up to 50 pounds. These physical requirements may be accomplished with or without reasonable accommodations.

What We Offer You

• Opportunities for advancement.
• Multiple benefit plans to suit your needs.
• Paid Sick Leave, Paid Time Off, or state specific paid leave.
• 401K.
• Positive and respectful work environment where diversity is valued.
• Generous employee discounts.
• Community volunteer opportunities.

Disclaimer

The above information is intended as a high level overview of the responsibilities and qualifications for the position and does not represent the full job description, which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying.

EOE