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Following standardized recipes, chops, dices, slices and otherwise prepares recipe ingredients to recipe specifications.
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Opens, closes and manages the operation during business hours; staffs the restaurant with FOH personnel, monitoring and directing the service guests receive from FOH and BOH personnel; works “hands on” in the dining rooms providing service to the customers and promoting the restaurant and its product through direct customer relations; inspects and maintains the facility and its ambiance on a daily basis; interviews, hires, trains and develops FOH departments; assists in the monitoring and controlling costs, payroll and expenses and promoting sales.
Stocks service areas at the outset of service; busses and resets tables in dining rooms; assists table serves with service and restocks throughout service.
Cleans and sets up food, pick-up soup and beverage stations in the kitchen, stocking these areas with product, supplies and equipment; assists with the assembly, garnishing and quality check of dishes to be served to the dining rooms; uses a tray to deliver dishes of food and places dishes on the tables in the dining room; inquires about customer satisfaction and either fills or relays to the server any requests for additional product; cleans and restocks work areas throughout the shift, and at the end of shift, breaks down, cleans and restocks the stations.
Greets guests (within one minute) with a cordial greeting and salutation. Informs the guests of food and drink specials, takes guests drink and food orders and ring orders into computer system. Serves food and drinks to customers and attends to customers’ needs throughout their visit; processes payment from the guest and acting as a liaison for management, thank the guest for coming to the restaurant. Coordinates entire station and communicate with front-and back-of the house personnel to meet or exceed customers expectations.
Graciously greets guests immediately as they enter the restaurant, and either directs them to the bar or promptly leads guests to the requested and/or prearranged table and distributes menus; equally distributes the parties throughout the restaurant; assists with the duties of servers and bus persons as appropriate; takes incoming calls and answers questions about restaurant operations and transfers calls to other departments; prepare menus, reservation book and seating arrangements; maintains constant communication with management and other service personnel as to availability of seating; acts as a liaison between the guests and management and in this capacity functions as a public relations agent.
Sets up cooking stations (cold side, broil, sauté, deep-fry, pasta, etc.) with product, supplies, utensils and equipment; portions, cooks (cold assembly, broil, sauté, fry etc.) and plates and garnishes meals for delivery to the customers.