BOH Hourly Partner - Kitchen Prep, Quality & Leadership

Newk's Eatery

Tennessee

On-site

USD 17,000 - 22,000

Full time

14 days+
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Benefits offered by this job

Health benefits
Dental benefits
Vision benefits
Life insurance
401K with company match

Job summary

Newk’s Eatery is seeking a Back Of House Hourly Partner to ensure guests receive superior products prepared to NEWK’s high standards. This role supports the restaurant team to meet sales goals while upholding brand standards, safety, and quality. It is a franchise opportunity with independent ownership.

Ideal candidates are friendly, professional, and able to multitask with leadership capabilities. Most shifts offer full-time or part-time options and require candidates 16 years or older.

Qualifications

  • Extensive standing without breaks.
  • Exposure to heat, smoke and cold.
  • Must have high level of mobility/flexibility for up to eight hours or longer as needed.
  • 6+ months restaurant cooking/prep experience or customer service.

Responsibilities

  • Prep food products.
  • Ensure food products are stored properly, according to food safety protocols.
  • Prepare customer orders accurately and timely.
  • Perform all responsibilities and tasks of the position according to NEWK’s standards, policies and procedures for operational excellence.
  • Helps to protect the brand by maintaining a sanitary, safe, respectful, efficient and a high quality work environment.

Skills

Customer service
Food preparation
Food safety
Teamwork

Tools

POS system

Job description

Newk’s Eatery is seeking a Back Of House Hourly Partner to ensure guests receive superior products prepared to NEWK’s high standards. This role supports the restaurant team to meet sales goals while upholding brand standards, safety, and quality. It is a franchise opportunity with independent ownership.

Ideal candidates are friendly, professional, and able to multitask with leadership capabilities. Most shifts offer full-time or part-time options and require candidates 16 years or older.

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