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via Indeed
posted_at: 6 days agoschedule_type: Part-timesalary: 16–20 an hour
Looking for a part-time host to greet guests at an upscale Irish Bar & Grill. Will include weekday and occasional evening shifts. Compensation is negotiable commesurate with experience.
Job Type: Part-time...
Pay: $16.00 - $20.00 per hour
Benefits:
• Flexible schedule
Physical setting:
• Upscale casual restaurant
Shift:
• Day shift
• Evening shift
Weekly day range:
• Monday to Friday
• Rotating weekends
• Weekend availability
Ability
Looking for a part-time host to greet guests at an upscale Irish Bar & Grill. Will include weekday and occasional evening shifts. Compensation is negotiable commesurate with experience.
Job Type: Part-time...
Pay: $16.00 - $20.00 per hour
Benefits:
• Flexible schedule
Physical setting:
• Upscale casual restaurant
Shift:
• Day shift
• Evening shift
Weekly day range:
• Monday to Friday
• Rotating weekends
• Weekend availability
Ability to commute/relocate:
• Naples, FL 34108: Reliably commute or planning to relocate before starting work (Required)
Work Location: One location Show more details...
Job Type: Part-time...
Pay: $16.00 - $20.00 per hour
Benefits:
• Flexible schedule
Physical setting:
• Upscale casual restaurant
Shift:
• Day shift
• Evening shift
Weekly day range:
• Monday to Friday
• Rotating weekends
• Weekend availability
Ability to commute/relocate:
• Naples, FL 34108: Reliably commute or planning to relocate before starting work (Required)
Work Location: One location Show more details...
via Tarta.ai
posted_at: 3 days agoschedule_type: Full-time
Job Description
Family friendly restaurant company that gives a better quality of life with no crazy late nights and potential for leadership training and growth
...
PART TIME HOURLY POSITION;
Summary of Position:
Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Duties & Responsibilities:
Job Description
Family friendly restaurant company that gives a better quality of life with no crazy late nights and potential for leadership training and growth
...
PART TIME HOURLY POSITION;
Summary of Position:
Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Duties & Responsibilities:
Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Understand and in agreement with Service Philosophy of Organization
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Advise on employment and termination decisions.
Fill in where needed to ensure guest service standards and efficient operations.
Continually strive to develop your staff in all areas of operational, personal and professional development.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor when and as required by anticipating business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Demonstrate initiative in continually learning about all areas of the restaurant operation that are either demonstrated to you in training or that occur as a result of the day to day running of operation. You will be expected to learn each process as a result of being involved with an event and be able to manage recurring such events with proficiency with assistance on the second time and on your own by the third time that such and event may occur
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.
Be competent regarding items detailed in the Managers Manual and on other restaurant unique duties and responsibilities lists
Requirements
Qualifications:
Be 21 years of age.
Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
Possess excellent basic math skills and have the ability to operate a cash register or POS system.
Be able to work in a standing position for long periods of time (up to 5 hours).
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Must have the stamina to work 8-10 HOUR SHIFTS, and be able to work Sundays.
Job Benefits
Reliable transportation, flexible scheduling. Must be able to work some nights, weekends, and some holidays Show more details...
Family friendly restaurant company that gives a better quality of life with no crazy late nights and potential for leadership training and growth
...
PART TIME HOURLY POSITION;
Summary of Position:
Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Duties & Responsibilities:
Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Understand and in agreement with Service Philosophy of Organization
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Advise on employment and termination decisions.
Fill in where needed to ensure guest service standards and efficient operations.
Continually strive to develop your staff in all areas of operational, personal and professional development.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor when and as required by anticipating business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Demonstrate initiative in continually learning about all areas of the restaurant operation that are either demonstrated to you in training or that occur as a result of the day to day running of operation. You will be expected to learn each process as a result of being involved with an event and be able to manage recurring such events with proficiency with assistance on the second time and on your own by the third time that such and event may occur
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.
Be competent regarding items detailed in the Managers Manual and on other restaurant unique duties and responsibilities lists
Requirements
Qualifications:
Be 21 years of age.
Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
Possess excellent basic math skills and have the ability to operate a cash register or POS system.
Be able to work in a standing position for long periods of time (up to 5 hours).
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Must have the stamina to work 8-10 HOUR SHIFTS, and be able to work Sundays.
Job Benefits
Reliable transportation, flexible scheduling. Must be able to work some nights, weekends, and some holidays Show more details...
via Tarta.ai
posted_at: 7 days agoschedule_type: Full-time
Family friendly restaurant company that gives a better quality of life with no crazy late nights and potential for leadership training and growth.
Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation...
Duties & Responsibilities:
Understand completely all policies, procedures,
Family friendly restaurant company that gives a better quality of life with no crazy late nights and potential for leadership training and growth.
Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation...
Duties & Responsibilities:
Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Make employment and termination decisions.
Fill in where needed to ensure guest service standards and efficient operations.
Continually strive to develop your staff in all areas of managerial and professional development.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.
Required qualifications:
• Comfortable handling customer complaints
• Legally authorized to work in the United States
• Reliable transportation to and from work
• Able to stand for duration of shift Show more details...
Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation...
Duties & Responsibilities:
Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Make employment and termination decisions.
Fill in where needed to ensure guest service standards and efficient operations.
Continually strive to develop your staff in all areas of managerial and professional development.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.
Required qualifications:
• Comfortable handling customer complaints
• Legally authorized to work in the United States
• Reliable transportation to and from work
• Able to stand for duration of shift Show more details...
via Tarta.ai
posted_at: 1 day agoschedule_type: Full-time
Job Description
Experienced SOUS CHEF for busy Severna Park Restaurant
...
Sous chefs make sure that the kitchen is a well-oiled machine, preparing food, managing the kitchen staff to make sure food prepared quickly and as delicious as possible, and enforcing food safety standards. When the head chef is away, the sous chef is in charge. Leads kitchen team in chef's absence. Provides guidance to junior kitchen staff members, including, but not limited,
Job Description
Experienced SOUS CHEF for busy Severna Park Restaurant
...
Sous chefs make sure that the kitchen is a well-oiled machine, preparing food, managing the kitchen staff to make sure food prepared quickly and as delicious as possible, and enforcing food safety standards. When the head chef is away, the sous chef is in charge. Leads kitchen team in chef's absence. Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating. Oversees and organizes kitchen stock and ingredients.
Summary of Position:
Works under the direction of Chef and GM for all Kitchen Operations, including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control. SOUS CHEF will act at all times in accordance with core values of company and work toward the success of the department and the restaurant operation as a whole.
Duties & Responsibilities:
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
Fill in where needed to ensure guest service standards and efficient operations.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following preventative maintenance programs or arranging for the same.
Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Control food cost and usage by following proper ordering procedures and practices, product storage procedures, standard recipes and waste control procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
Responsible for training kitchen personnel in cleanliness and sanitation practices.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
Check, maintain and record proper food holding and refrigeration temperature control points.
Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
Continually work toward the improvement of all training tools and job descriptions provided for all kitchen department positions
Assist and direct the training time allocated for kitchen operations to any front of house staff or management team member that will be scheduled for kitchen orientation
Be knowledgeable and engaged in Budget process and capable of active discussion on goals and targets set for kitchen operation particularly in Food cost and Kitchen labor
Requirements
Qualifications:
A minimum of 2-5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
At least 6 months experience in a similar capacity.
Must be able to communicate clearly with managers, kitchen, and dining room personnel
and guests.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time (up to 9 hours).
Be ServSafe Certified OR willing to obtain certification within a timely manner and the support of the team.
Must be able to work nights and weekends – flexible schedule.
Job Benefits
Salary to commensurate with experience and validated references Show more details...
Experienced SOUS CHEF for busy Severna Park Restaurant
...
Sous chefs make sure that the kitchen is a well-oiled machine, preparing food, managing the kitchen staff to make sure food prepared quickly and as delicious as possible, and enforcing food safety standards. When the head chef is away, the sous chef is in charge. Leads kitchen team in chef's absence. Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating. Oversees and organizes kitchen stock and ingredients.
Summary of Position:
Works under the direction of Chef and GM for all Kitchen Operations, including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control. SOUS CHEF will act at all times in accordance with core values of company and work toward the success of the department and the restaurant operation as a whole.
Duties & Responsibilities:
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
Fill in where needed to ensure guest service standards and efficient operations.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following preventative maintenance programs or arranging for the same.
Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Control food cost and usage by following proper ordering procedures and practices, product storage procedures, standard recipes and waste control procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
Responsible for training kitchen personnel in cleanliness and sanitation practices.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
Check, maintain and record proper food holding and refrigeration temperature control points.
Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
Continually work toward the improvement of all training tools and job descriptions provided for all kitchen department positions
Assist and direct the training time allocated for kitchen operations to any front of house staff or management team member that will be scheduled for kitchen orientation
Be knowledgeable and engaged in Budget process and capable of active discussion on goals and targets set for kitchen operation particularly in Food cost and Kitchen labor
Requirements
Qualifications:
A minimum of 2-5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
At least 6 months experience in a similar capacity.
Must be able to communicate clearly with managers, kitchen, and dining room personnel
and guests.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time (up to 9 hours).
Be ServSafe Certified OR willing to obtain certification within a timely manner and the support of the team.
Must be able to work nights and weekends – flexible schedule.
Job Benefits
Salary to commensurate with experience and validated references Show more details...
via Tarta.ai
posted_at: 2 days agoschedule_type: Full-time
Family friendly restaurant company that gives a better quality of life with no crazy late nights and potential for leadership training and growth.
Summary of Position...
Works under the direction of GM for all Kitchen Operations, including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control. Kitchen assistant
Family friendly restaurant company that gives a better quality of life with no crazy late nights and potential for leadership training and growth.
Summary of Position...
Works under the direction of GM for all Kitchen Operations, including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control. Kitchen assistant will act at all times in accordance with core values of company and work toward the success of the department and the restaurant operation as a whole.
Duties & Responsibilities:
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
Fill in where needed to ensure guest service standards and efficient operations.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following preventative maintenance programs or arranging for the same.
Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Control food cost and usage by following proper ordering procedures and practices, product storage procedures, standard recipes and waste control procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
Responsible for training kitchen personnel in cleanliness and sanitation practices.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
Check, maintain and record proper food holding and refrigeration temperature control points.
Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
Continually work toward the improvement of all training tools and job descriptions provided for all kitchen department positions
Assist and direct the training time allocated for kitchen operations to any front of house staff or management team member that will be scheduled for kitchen orientation
Be knowledgeable and engaged in Budget process and capable of active discussion on goals and targets set for kitchen operation particularly in Food cost and Kitchen labor
Requirements
Qualifications:
A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
At least 6 months experience in a similar capacity.
Must be able to communicate clearly with managers, kitchen and dining room personnel
and guests.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time (up to 9 hours).
Be Serve Safe Certified
Must be able to work nights and weekends – flexible schedule.
Job Benefits Show more details...
Summary of Position...
Works under the direction of GM for all Kitchen Operations, including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control. Kitchen assistant will act at all times in accordance with core values of company and work toward the success of the department and the restaurant operation as a whole.
Duties & Responsibilities:
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate.
Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
Fill in where needed to ensure guest service standards and efficient operations.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following preventative maintenance programs or arranging for the same.
Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Control food cost and usage by following proper ordering procedures and practices, product storage procedures, standard recipes and waste control procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
Responsible for training kitchen personnel in cleanliness and sanitation practices.
Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
Check, maintain and record proper food holding and refrigeration temperature control points.
Provide safety training in first aid, CPR, lifting and carrying objects and handling hazardous materials.
Continually work toward the improvement of all training tools and job descriptions provided for all kitchen department positions
Assist and direct the training time allocated for kitchen operations to any front of house staff or management team member that will be scheduled for kitchen orientation
Be knowledgeable and engaged in Budget process and capable of active discussion on goals and targets set for kitchen operation particularly in Food cost and Kitchen labor
Requirements
Qualifications:
A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
At least 6 months experience in a similar capacity.
Must be able to communicate clearly with managers, kitchen and dining room personnel
and guests.
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Be able to work in a standing position for long periods of time (up to 9 hours).
Be Serve Safe Certified
Must be able to work nights and weekends – flexible schedule.
Job Benefits Show more details...
via Tarta.ai
posted_at: 7 days agoschedule_type: Full-time
Summary of Position:
Wash and clean tableware, pots, pans and cooking equipment. Keep the dish area and equipment clean and organized. Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.
• *30, 60, 90 day bonus for all qualified... candidates!
Duties & Responsibilities:
Load, run
Summary of Position:
Wash and clean tableware, pots, pans and cooking equipment. Keep the dish area and equipment clean and organized. Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.
• *30, 60, 90 day bonus for all qualified... candidates!
Duties & Responsibilities:
Load, run and unload dish machine.
Keep the dish machine clean and report any functional or mechanical problems immediately.
Monitor dish machine water temperature to ensure sanitary wash cycle.
Maximize the use of dish machine runs by always filling the unit prior to running it
Wash and store all tableware, pots and pans and kitchenware.
Keep dish area clean and organized.
Maintain adequate levels of clean tableware for dining room and kitchen.
Bag and haul all compostable food waste to specified dumpster at down times during shift or when necessary.
Separate all recyclable waste and discard to appropriate container.
Be knowledgeable of recycling program and process for all waste materials produced by restaurant operation
Breakdown all boxes and compact using compactor equipment.
Handle tableware carefully to prevent breakage and loss.
Maintain adequate levels of dish detergents and cleaning supplies.
Clean food preparation and production areas as required.
Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
Clean all restaurant areas as directed including all storage areas, front of house public areas, basement and backyard areas.
Be familiar with delivery procedures, and stocking and rotation of delivered items in all storage areas
Complete opening and closing checklists.
Refer to Daily Prep List or instructions at the start of each shift for assigned duties.
Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
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, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Closes the kitchen properly and follows the closing checklist and instructions for kitchen stations. Assists others in closing the kitchen.
Attends all scheduled employee meetings and brings suggestions for improvement.
Promptly reports equipment and food quality problems to Kitchen Manager.
Informs Kitchen Manager immediately of product shortages.
Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.
Requirements
Qualifications:
No previous restaurant experience required.
Be able to work in hot, wet, humid and loud environment for long periods of time.
Be physically able to lift, reach, bend and stoop.
Be able to working in a standing position for long periods of time (up to 5 hours).
Be able to safely lift bags, cases and stacks weighing up to 60 pounds up to 30 times per shift.
Job Benefits Show more details...
Wash and clean tableware, pots, pans and cooking equipment. Keep the dish area and equipment clean and organized. Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List.
• *30, 60, 90 day bonus for all qualified... candidates!
Duties & Responsibilities:
Load, run and unload dish machine.
Keep the dish machine clean and report any functional or mechanical problems immediately.
Monitor dish machine water temperature to ensure sanitary wash cycle.
Maximize the use of dish machine runs by always filling the unit prior to running it
Wash and store all tableware, pots and pans and kitchenware.
Keep dish area clean and organized.
Maintain adequate levels of clean tableware for dining room and kitchen.
Bag and haul all compostable food waste to specified dumpster at down times during shift or when necessary.
Separate all recyclable waste and discard to appropriate container.
Be knowledgeable of recycling program and process for all waste materials produced by restaurant operation
Breakdown all boxes and compact using compactor equipment.
Handle tableware carefully to prevent breakage and loss.
Maintain adequate levels of dish detergents and cleaning supplies.
Clean food preparation and production areas as required.
Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
Clean all restaurant areas as directed including all storage areas, front of house public areas, basement and backyard areas.
Be familiar with delivery procedures, and stocking and rotation of delivered items in all storage areas
Complete opening and closing checklists.
Refer to Daily Prep List or instructions at the start of each shift for assigned duties.
Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
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, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Closes the kitchen properly and follows the closing checklist and instructions for kitchen stations. Assists others in closing the kitchen.
Attends all scheduled employee meetings and brings suggestions for improvement.
Promptly reports equipment and food quality problems to Kitchen Manager.
Informs Kitchen Manager immediately of product shortages.
Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.
Requirements
Qualifications:
No previous restaurant experience required.
Be able to work in hot, wet, humid and loud environment for long periods of time.
Be physically able to lift, reach, bend and stoop.
Be able to working in a standing position for long periods of time (up to 5 hours).
Be able to safely lift bags, cases and stacks weighing up to 60 pounds up to 30 times per shift.
Job Benefits Show more details...
via Tarta.ai
posted_at: 5 days agoschedule_type: Full-time
Family friendly restaurant company that gives a better quality of life with no crazy late, late nights and potential for leadership training and growth.
Summary of Position...
Provide friendly, intuitive, responsive service to create an exceptional dining experience for all of our guests. Each server’s primary objective is to show every guest true hospitality on every visit, so they will want to return again and again.
Duties & Responsibilities:
Family friendly restaurant company that gives a better quality of life with no crazy late, late nights and potential for leadership training and growth.
Summary of Position...
Provide friendly, intuitive, responsive service to create an exceptional dining experience for all of our guests. Each server’s primary objective is to show every guest true hospitality on every visit, so they will want to return again and again.
Duties & Responsibilities:
Welcome and greet guests. Make all our guests feel comfortable and let them know you’re there to personally take care of them.
Inform guests of specials and menu changes.
Make recommendations you genuinely feel your guests will enjoy.
Answer questions about our food, beverages and other restaurant functions and services.
Take food and beverage orders from guests, enter orders in our point-of-sale system which relays orders to the kitchen and bar.
Deliver food and beverages from kitchen and bar to guests in a timely matter.
Perform side work at the start and end of each shift as required by service station assignment.
Maintain clean service areas.
Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests.
Prepare final bill, present check to guest, accept payment, process credit card charges or make change (if applicable).
Be ready and willing to assist fellow servers as situations arise.
Be ready and willing to assist bus person with clearing and resetting tables.
Thank guests for their visit and invite them to return.
Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
Required qualifications:
• Reliable transportation to and from work
• Restaurant front of house skills: bartending
• Able to stand for duration of shift
• 6+ months of experience in the food & restaurant industry Show more details...
Summary of Position...
Provide friendly, intuitive, responsive service to create an exceptional dining experience for all of our guests. Each server’s primary objective is to show every guest true hospitality on every visit, so they will want to return again and again.
Duties & Responsibilities:
Welcome and greet guests. Make all our guests feel comfortable and let them know you’re there to personally take care of them.
Inform guests of specials and menu changes.
Make recommendations you genuinely feel your guests will enjoy.
Answer questions about our food, beverages and other restaurant functions and services.
Take food and beverage orders from guests, enter orders in our point-of-sale system which relays orders to the kitchen and bar.
Deliver food and beverages from kitchen and bar to guests in a timely matter.
Perform side work at the start and end of each shift as required by service station assignment.
Maintain clean service areas.
Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests.
Prepare final bill, present check to guest, accept payment, process credit card charges or make change (if applicable).
Be ready and willing to assist fellow servers as situations arise.
Be ready and willing to assist bus person with clearing and resetting tables.
Thank guests for their visit and invite them to return.
Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
Required qualifications:
• Reliable transportation to and from work
• Restaurant front of house skills: bartending
• Able to stand for duration of shift
• 6+ months of experience in the food & restaurant industry Show more details...
via Tarta.ai
posted_at: 7 days agoschedule_type: Full-time
Job Description
Family friendly restaurant company that gives a better quality of life with no crazy late nights and potential for leadership training and growth
...
Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Duties & Responsibilities:
Understand completely all policies,
Job Description
Family friendly restaurant company that gives a better quality of life with no crazy late nights and potential for leadership training and growth
...
Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Duties & Responsibilities:
Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Make employment and termination decisions.
Fill in where needed to ensure guest service standards and efficient operations.
Continually strive to develop your staff in all areas of managerial and professional development.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.
Requirements
Qualifications:
Be 21 years of age.
Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
Possess excellent basic math skills and have the ability to operate a cash register or POS system.
Be able to work in a standing position for long periods of time (up to 5 hours).
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Must have the stamina to work 50 to 60 hours per week.
Job Benefits Show more details...
Family friendly restaurant company that gives a better quality of life with no crazy late nights and potential for leadership training and growth
...
Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Duties & Responsibilities:
Understand completely all policies, procedures, standards, specifications, guidelines and training programs.
Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
Make employment and termination decisions.
Fill in where needed to ensure guest service standards and efficient operations.
Continually strive to develop your staff in all areas of managerial and professional development.
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
Develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns.
Requirements
Qualifications:
Be 21 years of age.
Be able to communicate and understand the predominant language(s) of the restaurant’s trading area.
Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions.
Possess excellent basic math skills and have the ability to operate a cash register or POS system.
Be able to work in a standing position for long periods of time (up to 5 hours).
Be able to reach, bend, stoop and frequently lift up to 50 pounds.
Must have the stamina to work 50 to 60 hours per week.
Job Benefits Show more details...
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