2 We're Hiring! - Mount Ida Reserve

Now hiring front of the house and kitchen

Interested? Email us at info@mountidareserve.com


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


  • 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


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


Full Time

Compensation: Salary based on experience & benefits