Back of the House Staff

It all began in a little Southeastern Texas town called Seadrift. With a population of just 2000, Seadrift was home to Yo’Daddy and his family of crabbers and fishermen. They labored in their boats year-round, catching oysters, crab and shrimp for the seafood industry. As toiling as the work was, every weekend the men would come home with their catch of the week to enjoy­ – they boiled crawfish and crabs, shucked raw oysters, grilled fresh fish – always with a beer in hand.

In 1995 Yo’Daddy caught the best catch of his life, Yo’Mama. The consummate Midwestern girl from Kansas, Yo’Mama hadn’t had much exposure to such seafood delicacies – that is, until she met Yo’Daddy. But, she did have the natural inclination to have friends and family over for joyous occasions that were always surrounded by good food aplenty. And one thing Yo’Mama does know is how to EAT! With their flair for having a good time, warm hospitality and passion

for excellent seafood, Yo’Daddy and Yo’Mama opened the first Boiling Crab in 2004. Now family and friends (and you, too!) can experience the fun and taste of a backyard crab fest in your own neighborhood. Their dream – that The Boiling Crab have the “best tail in town” and be the biggest ass-pinching, head-sucking venue this side of Mississippi – has become a reality. So come visit your nearest Boiling Crab for bold flavors, fresh seafood, and plenty of Dirty Fun!

Job Purpose

The BOH employees are responsible for kitchen cleanliness, restocking, providing continuous delivery of products that meet quality standards, and understanding and enforcing all health, safety and sanitation regulations. Team members may rotate with other team member positions as needed.

Job Requirements

• One-year previous experience in a full-service restaurant
• Able to work in a team-oriented atmosphere
• Availability to work all shifts including nights, weekends and holidays as needed
• Training and certification in food handling sanitation procedures as required by local government

Duties and Responsibilities

• Read tickets, either in electronic or paper form that are processed through the POS system.
• Prepare items ordered through the POS system according to recipe book.
• Maintain safety and sanitation standards at all times.
• Rotate products according to FIFO (first in, first out) principle.
• Cover, label, date, and store prepared products.
• Maintain high standards of personal hygiene in compliance with local health ordinances.
• Clean work area, stores utensils, disassembles and cleans equipment.
• Will be exposed to a variety of hot spices (if sensitive to spicy food).
• May be required to function as prep cook handling live and raw seafood for use on the cook’s line.

Personal Appearance

The BOH employee must be well groomed and neatly dressed in compliance with company

dress standards.

Environmental Exposure

The BOH employee works in the climate-controlled environment of the dining rooms, but may be required to walk in and out of the kitchen resulting in exposure to heat and humidity. Hosts may be working on the patio and will be exposed to varying weather conditions. The Host may work with cleaning chemicals. The Host engages in extensive verbal interaction with guests and employees and is exposed to potentially frustrating situations. The Host must work well with limited supervision.

Physical Requirements

Restaurant BOH employees frequently:

• BOH employees will be required to engage in the physical action for up to an eight-hour shift.
• Works under extreme time pressures to complete orders.
• Considerable dexterity is required.
• The boiler stations entail extended periods of work over open flames.
• The fryer station entails working with shortening heated to 350 or higher degrees Fahrenheit.
• Repeat the same movements.

It is important for restaurant BOH employees to be able to:

• Understand the speech of another person.
• Speak clearly so listeners can understand.
• See details of objects that are less than a few feet away.

It is not as important, but still necessary, for restaurant BOH employees to be able to:

• Use stomach and lower back muscles to support the body for long periods without getting tired.
• See details of objects that are more than a few feet away.
• Use fingers to grasp, move, or assemble very small objects.
• Focus on one source of sound and ignore others.
• Use one or two hands to grasp, move, or assemble objects.
• Be physically active for long periods without getting tired or out of breath.
• Use muscles to lift, push, pull, or carry heavy objects up to 50 lbs.
• Hold the arm and hand in one position or hold the hand steady while moving the arm.

Benefits

• Free / discounted meals.
• Sick pay according to state / local laws.
• Eligible for employee benefits (medical, dental, vision, voluntary life) if working full time.

Website:

www.theboilingcrab.com

Facebook:

www.facebook.com/theboilingcrab

Twitter:

@boilingcrab

Instagram:

@boilingcrab

Youtube:

@OfficialBoilingCrab

EEO Statement

Employees and applicants of The Boiling Crab, LLC will not be subject to harassment on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, marital status, genetic information, disability or because he or she is a protected veteran. Additionally, retaliation, including intimidation, threats, or coercion, because an employee or applicant has objected to discrimination, engaged or may engage in filing a complaint, assisted in a review, investigation, or hearing or have otherwise sought to obtain their legal rights under any Federal, State, or local EEO law is prohibited.

The Boiling Crab is a casual, family-friendly restaurant specializing in Louisiana-style Cajun seafood. We currently have locations in Northern & Southern California, Las Vegas, Dallas, Miami, DC and Boston, and we're rapidly growing both domestically and internationally.
It all began in a little Southeastern Texas town called Seadrift. With a population of just 2000, Seadrift was home to Yo'Daddy and his family of crabbers and fishermen. They labored in their boats year-round, catching oysters, crab, and shrimp for the seafood industry. As toiling as the work was, every weekend the men would come home with their catch of the week to enjoy – they boiled crawfish and crabs, shucked raw oysters, grilled fresh fish – always with a beer in hand.
In 1995, Yo’Daddy met the catch of his life: Yo’Mama. With their flair for having a good time, warm hospitality, and passion for excellent seafood, Yo'Daddy and Yo'Mama opened the first Boiling Crab in 2004. Now, with 30+ bustling Boiling Crab locations, everyone can experience the full flavor of a backyard crab fest.