FUNCTIONS & RESPONSIBILITIES:

• Prepare a variety of dishes ranging from meats, seafood, poultry, vegetables and other items using the
  restaurant’s established recipes.
• Assume responsibility for quality of products served.
• Comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
• Stock and maintain sufficient levels of food products at Prep stations to assure a smooth service.
• Portion food products prior to cooking according to standard portion sizes and recipe specifications.
• Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Assist in line cook assignments during off-peak periods as needed.
• Perform related duties such as helping to wash dishes as needed, preparing recycling and cleaning around the kitchen.
• Uphold company safety and sanitation requirements to ensure the health and safety of our guests and employees.

REQUIREMENTS:

• Excellent culinary skills.
• Possess the ethics and positive attitude that support our values and culture.
• Ability to multi-task, prioritize, and organize.
• Must be at least 16 years of age.
• Minimum of 2 years’ experience as a prep cook in a high volume, fast paced restaurant.
• Must have the ability/stamina to work a minimum of 3 shifts per week.
• Ability to stand/walk for 8 hours per day.
• Must be able to lift and carry up to 50 lbs.
• Will frequently reach, bend, stoop, and carry large items.
• Must be able to work in both warm and cool environments, indoors and outdoors.
• Must be able to tolerate higher levels of noise from music and customer traffic.
• Must be able to tolerate potential allergens: including but not limited to peanut products, egg, dairy, gluten, soy, seafood and shellfish.

FUNCTIONS & RESPONSIBILITIES:

• Prepare a variety of dishes ranging from meats, seafood, poultry, vegetables and other items using the restaurant’s established recipes.
• Prepare dishes by cooking in broilers, ovens, grills and a variety of kitchen equipment.
• Assume responsibility for quality of products served.
• Comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
• Follow proper plate presentation and garnish set up for all dishes.
• Assist in food prep assignments during off-peak periods as needed.
• Perform related duties such as helping to wash dishes as needed, preparing recycling and cleaning around the kitchen.
• Maintain cleanliness and sanitation at all times; performs closing clean-up duties.

REQUIREMENTS:

• Excellent culinary skills.
• Possess the ethics and positive attitude that support our values and culture.
• Ability to multi-task, prioritize, and organize.
• Must be at least 16 years of age.
• Minimum of 2 years’ experience as a line cook in a high volume, fast paced restaurant.
• Must have the ability/stamina to work a minimum of 3 shifts per week.
• Ability to stand/walk for 8 hours per day.
• Must be able to lift and carry up to 50 lbs.
• Will frequently reach, bend, stoop, and carry large items.
• Must be able to work in both warm and cool environments, indoors and outdoors.
• Must be able to tolerate higher levels of noise from music and customer traffic.
• Must be able to tolerate potential allergens: including but not limited to peanut products, egg, dairy, gluten, soy, seafood and shellfish.

FUNCTIONS & RESPONSIBILITIES:

• Sort and rinse dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dishwasher.
• Sort and stack clean dishes.
• Transfer clean dishes to cook’s line and other proper storage areas.
• Wash pots, pans and trays by hand.
• Remove trash and garbage to dumpster.
• Set up or break down dishwashing area.
• Clean and roll/unroll mats.
• Fill/empty soak tubs with cleaning/sanitizing solutions.
• Sweep/mop floors.
• Clean restaurant and restrooms as directed.
• Assist Chef with food prep duties.

REQUIREMENTS:

• Possess the ethics and positive attitude that support our values and culture.
• Ability to multi-task, prioritize, and organize.
• Must be at least 16 years of age.
• Previous experience preferred but not required.
• Must have the ability/stamina to work a minimum of 3 shifts per week.
• Ability to stand/walk for 8 hours per day.
• Must be able to lift and carry up to 50 lbs.
• Will frequently reach, bend, stoop, and carry large items.
• Must be able to work in both warm and cool environments, indoors and outdoors.
• Must be able to tolerate higher levels of noise from music and customer traffic.
• Must be able to tolerate potential allergens: including but not limited to peanut products, egg, dairy, gluten, soy, seafood and shellfish.

FUNCTIONS & RESPONSIBILITIES:

• Deliver food orders from the kitchen to customers’ tables rapidly and accurately.
• Act as the contact point between Front of the House and Back of the House staff.
• Communicate food orders to chefs, paying attention to priorities and special requests (e.g. food allergies).
• Assist in garnishing food items when necessary.
• Assist the wait staff with table setting by fetching and placing appropriate tableware, eating utensils and napkins.
• Serve welcome drinks and hors d’oeuvres, upon guests’ arrival.
• Ensure food is served in accordance with safety standards (e.g. proper temperature).
• Check in with customers and take additional orders or refill water, as needed.
• Remove dirty dishes and utensils.
• Learn the menu (food and beverage) so you can answer questions, describe and recommend items, and help our guests find new and old favorites.
• Greet every guest with a warm, sincere smile, ensuring that they feel genuinely welcomed and anticipate their needs.
• Inform restaurant staff about customers’ feedback or requests (e.g., when they ask for the check).
• Maintain the efficiency and cleanliness of the expo area.
• Ensure perimeter of restaurant and parking lot are clean, neat and free of debris.

REQUIREMENTS:

• Experience as a Food Expeditor or similar entry-level role in a restaurant.
• Understanding of hygiene and food safety rules.
• Physical ability and stamina to carry heavy trays and stand for long hours.
• Availability to work various shifts, including weekends.
• Multi-tasking abilities.
• Good oral communication skills.
• Ability to remain calm and professional in a fast-paced work environment.
• Must be 16 years of age or older.
• Previous experience preferred but not required.
• Food Handlers/Serve Safe (current, non-expired).
• Must be able lift and carry up to 50 pounds.
• Ability to stand/walk for at least 8 hours per day.
• Ability to multi-task, prioritize and organize.