This document aims to define with reasonable accuracy the various roles and wages that may be assigned to a Back of House employee of Root Cellar Café, LLC so that any such employee may be aware of the responsibilities that come with their role and wage rate.

Requirements for All Roles

All roles will be expected to comply with the safety policies and procedures designated in our handbook, in amendments to the handbook, or in other policies as communicated by management. Additionally, all employees are required to be certified according to the guidelines and requirements outlined by the relevant State and Federal agencies. 

Kitchen Staff

Kitchen Staff members will be responsible for handling a variety of aspects of the Root Cellar Café kitchen. Not all staff members will be responsible for every duty listed below. Kitchen Staff will begin at $12.00/hour and will remain at this rate while in initial training. Additional compensation for each Kitchen Staff member will be determined by the number of responsibilities they handle, which have been divided into the following stations:

Line Stations, $13.00-$17.50/hour (increases according to number of stations mastered)

Grill:

• Efficiently execute recipes for station.
• Properly plate dishes to be passed to Front of House.
• Communicate with Pantry and Sauté
• Open & close restaurant
• Complete Opening & Closing Checklists established by manager.
• Understand, follow, and enforce all safety standards.

Sauté:

• Efficiently execute recipes for station.
• Communicate with Pantry and Grill
• Open & close restaurant
• Complete Opening & Closing Checklists established by manager.
• Understand, follow, and enforce all safety standards.
• Back of House Expediter, $13.50/hour
• Master all other Kitchen Staff stations.
• Maintain full and consistent availability, including for open and closing shifts.
• Manage communication between Pantry, Line Stations, and the Front of House.
• Flexibly move between stations to ensure smooth service.
• Coordinate with Front of House Expediter to manage ticket times.
• Master and enforce all safety standards at all stations.

Kitchen Staff members will be paid their highest achieved wage rate for any of the above stations. For example, if a Kitchen Staff member has mastered the Grill but not the Sauté station, they will be paid $12.75/hour, even if they happen to work a Pantry shift after mastering Grill. Alternatively, an employee who has only mastered Pantry may train on either of the Line Stations, but they will continue to be paid $12.00/hour until they have mastered at least one of said stations. Finally, mastery of any one station does not guarantee promotion. While the primary criteria for each position are outlined above, ultimately management will grant employees access to their various stations and rates.