Now hiring front of the house and kitchen
Interested? Email us at firstname.lastname@example.org
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
- 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:
Typical end time:
- 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
- Personal protective equipment provided or required
- Social distancing guidelines in place
- Sanitizing, disinfecting, or cleaning procedures in place
Line cook –
Assists Executive Chef and Sous Chef in management of all line cooks and back of house staff
Assists Executive Chef and Sous Chef in implementing and enforcing back of the house policies and procedures
Supports Executive Chef and Sous Chef in daily and weekly ordering and facilitates ordering in his absence
Assists Executive Chef and Sous Chef in menu development and training cooks in production and recipes
Assists Executive Chef and Sous Chef in planning and executive of in house events and private events
Maintains understanding of the costs associated with the kitchen, supporting Executive Chef and Sous Chef in waste and loss management
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.
Assumes 100% responsibility for quality of products served.
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.
Stocks and maintains sufficient levels of food products at line stations to insure a smooth service period.
Portions food products prior to cooking according to standard portion sizes and recipe specifications.
Maintains a clean and sanitary work station area including tables, shelves, broilers, fryers, sauté burners, flat top griddle and refrigeration equipment.
Follows proper plate presentation and garnish set up for all dishes.
Handles, stores and rotates all products properly.
Assists in food prep assignments during off-peak periods as needed.
Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
Attends all scheduled employee meetings and brings suggestions for improvement.
Performs other related duties as assigned by the Executive Chef, Sous Chef, or Manager-on-Duty.
Weekend availability required
Compensation: Salary based on experience & benefits