Now hiring front of the house and kitchen
Interested? Email us at info@mountidareserve.com
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We are currently looking for bartenders, servers and runners who are used to a fast paced environment. You must be able to multitask: take orders, make beverages, bus tables, and run food and beverages.
Job Type: Part-time
Pay: $22 – $30 per hour
Schedule:
- Weekends
Supplemental Pay:
- Tips
Preferred Experience:
- Serving: 1-2 years
- Restaurant Experience: 2 years
- Previous experience in a Winery Tasting room
- Previous experience in a Craft Brewery Taproom
Typical start time:
- 10AM
Typical end time:
- 6PM
Job Duties:
- Maintain space in an attractive and functional manner.
- Run and serve food and beverages
- Take and place orders, process payments
- Bus tables and deposit dirty dishes and glassware to appropriate location
- Maintain knowledge of food and drink offerings
COVID-19 Precaution(s):
- Personal protective equipment provided or required
- Social distancing guidelines in place
- Sanitizing, disinfecting, or cleaning procedures in place
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Line cook –
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Assists Executive Chef and Sous Chef in management of all line cooks and back of house staff
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Assists Executive Chef and Sous Chef in implementing and enforcing back of the house policies and procedures
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Supports Executive Chef and Sous Chef in daily and weekly ordering and facilitates ordering in his absence
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Assists Executive Chef and Sous Chef in menu development and training cooks in production and recipes
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Assists Executive Chef and Sous Chef in planning and executive of in house events and private events
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Maintains understanding of the costs associated with the kitchen, supporting Executive Chef and Sous Chef in waste and loss management
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Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, griddle, fryers, range, and a variety of other kitchen equipment.
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Assumes 100% responsibility for quality of products served.
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Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. Oversees this compliance with other line cooks.
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Stocks and maintains sufficient levels of food products at line stations to insure a smooth service period.
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Portions food products prior to cooking according to standard portion sizes and recipe specifications.
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Maintains a clean and sanitary work station area including tables, shelves, broilers, fryers, sauté burners, flat top griddle and refrigeration equipment.
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Follows proper plate presentation and garnish set up for all dishes.
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Handles, stores and rotates all products properly.
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Assists in food prep assignments during off-peak periods as needed.
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Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
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Attends all scheduled employee meetings and brings suggestions for improvement.
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Performs other related duties as assigned by the Executive Chef, Sous Chef, or Manager-on-Duty.
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Weekend availability required
Full Time
Compensation: Salary based on experience & benefits