BOH Team Member - Cobble Hill

Daily Provisions | Cobble Hill
151 Court St
Brooklyn, NY 11201, USA

Union Square Hospitality Group (USHG) has created some of New York’s most beloved restaurants, cafés, and bars, offering outstanding food delivered with our signature warmth and hospitality. Founded by Danny Meyer with the opening of Union Square Cafe in 1985, USHG now includes an acclaimed portfolio of restaurants and an expanding collection of fast-casual concepts.

Born in 2017 from the kitchen of Danny Meyer’s Union Square Cafe in New York City, Daily Provisions is a growing collection of all-day neighborhood cafes with restaurant roots. Daily Provisions offers a familiar, yet elevated, menu of classic dishes, including its signature crullers, all-day breakfast sandwiches with a runny yolk, and freshly brewed coffee and teas. Throughout the afternoon and evening, the restaurant serves chef-driven salads, made‑to‑order sandwiches, seasonal sides, and comforting dinner dishes like its famous Roast Chicken.

A beloved neighborhood institution among New Yorkers, Daily Provisions has expanded to multiple locations total across New York, Jersey City, Boston, and Washington, D.C.

As a Back of House Team Member, you have a strong passion for food, technique, and an eagerness to learn more, which comes with the opportunity to build on your skills and grow as a leader in the kitchen. The ideal candidate is friendly, curious, and devoted to becoming an integral member of a team that values hard work and attention to every detail.

• Consistently support a culture of Enlightened Hospitality
• Responsible for all aspects of kitchen operations, including preparation, cooking, and portioning of food
• Maintains and properly uses all kitchen equipment including fryers, blenders, food processors, mixers and rotisserie
• Consistently ensures that prep duties are excellently prepped, seasoned and cooked to the standards taught by Daily Provisions culinary leaders by the designated time of completion
• Follows standard operating procedures of all recipes, techniques, and builds sheets of assigned dishes as taught by culinary leaders
• Responsible for correct product storage of all mise en place, including labeling and dating procedures
• Responsible for maintaining properly sharpened knives and tools and exhibits at least average knife skills in speed and accuracy to maintain a professional line cook's workload
Maintains a clear dish station including but not limited to chemicals, janitorial supplies, and health department standards and assists with deep cleaning schedule
• Supports the team (Hospitality and Kitchen) whenever needed (e.g, call-outs, catering, etc.)
• Has intimate knowledge of Department of Health standards and uses them as a guide to keep kitchen spaces tidy, and to holds the team accountable
• Perform additional responsibilities as needed and other duties as assigned to support team objectives and operational success