Job Description

The Dishwasher plays a key role in ensuring the cleanliness and sanitation of all kitchen and restaurant-related matters. The Dishwasher reports to all senior positions. The ideal candidate should be a committed and communicative team player with excellent time management skills. 

Responsibilities

• Arrives promptly for shifts in attire per company dress code.
• Setting up, sanitizing and maintaining workstations.
• Ensuring the availability of clean dishes by washing dishes, pots, pans, flatware and glassware.
• Cleaning machines and appliances used in the kitchen, such as coffee makers, pots, and pans, mixers, etc.
• Sweeping and mopping floors in the kitchen areas, especially in the event that items are broken or spilled.
• Taking out garbage and rinsing garbage cans.
• Supporting other restaurant staff members by assisting with other tasks, as needed.
• Maintains knowledge of and adheres to workplace health and safety standards as per company policy.
• Reporting problems that may arise with the dishwashing machine.
• Preparing the kitchen for next shift by cleaning and restocking stations with appropriate cookware.

Requirements

• Have a strong work ethic.
• Strong problem solving and communication skills.
• Exceptional time management skills.
• Ability to stand or walk for long shifts and lift at least 50 pounds.
• Willingness to comply with all food safety procedures and standards stated by the company.
• The ability to work in a fast-paced environment.
• The ability to work in a team. 
• Available to work contracted hours in a variety of shifts, days, evenings, weekends, and holidays.

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Job Description

The Grill Cook is a specialized role in a professional kitchen. The Grill Cook reports to the Owner, the Executive Chef, Sous Chef, and GM. 

 Responsibilities

• Arrives promptly for shift in appropriate attire as per company policy.
• Prepares and cooks menu items as per the executive Chef’s direction.
• Maintains knowledge of and adheres to workplace health and safety standards as per company policy.
• Ensures that the workstation remains clean and orderly at all times.
• Ensuring that all utensils and cooking equipment are sterilized before each use.
• Informs the Chef or Sous chefs when equipment is due for maintenance, repair, or replacement.
• Monitoring inventory and placing orders with Sous Chef for more supplies as needed.
• Follow appropriate safety protocols for using, maintaining, and working with wood-burning grills.
• Labeling all products with name and date that have been processed for the grill station.
• Work with Pizza Cook to ensure an adequate supply of wood.
• Properly opening and closing of wood-burning equipment.
• Provides assistance to kitchen staff with various tasks including prep.
• Maintains work availability per contract for scheduling.
• Ability to work all shifts.

Requirements

• High school diploma.
• Food Handlers Certificate.
• Minimum 3 years’ experience as a Cook, preferably with a focus on grilling.
• Ability to stand or walk for long shifts and lift at least 50 pounds.
• Excellent communication, organizational, time management, and multitasking skills.
• Commitment to the production of high-quality products and excellent customer service.
• The ability to follow standardized recipes developed by Chef and Sous Chef.
• The ability to work in a fast-paced environment.
• The ability to work in a team. 

Job Description

The Line Cook plays an important role within a professional kitchen. The Line Cook reports to the Owner, the Executive Chef, Sous Chef and GM. 

Responsibilities

• Arrives promptly for shifts in attire per company dress code.
• Prepare food and cook menu items as per Chefs direction with the support of kitchen staff.
• Report to the executive chef/sous chef and follow instructions.
• Monitoring inventory and placing orders with Sous Chef for more supplies as needed.
• Ensuring that all utensils and cooking equipment are sterilized before each use.
• Maintains knowledge of and adheres to workplace health and safety standards as per company policy. 
• Ensures that the workstation remains clean and orderly at all times.
• Informs the Chef or Sous chefs when equipment is due for maintenance, repair, or replacement.
• Labeling all products with name and date that have been processed for the Line Cooks station.
• Provide assistance to kitchen staff with various tasks including prep.

Requirements

• High school diploma.
• Food Handlers Certificate.
• In-depth knowledge of restaurant best practices and cooking methods.
• A minimum of 2 years’ experience in food preparation and food handling.
• Ability to stand or walk for long shifts and lift at least 50 pounds.
• Excellent communication, organizational, time management, and multitasking skills.
• Commitment to the production of high-quality products and excellent customer service.
• The ability to follow standardized recipes developed by Chef and Sous Chef.
• The ability to work in a fast-paced environment.
• The ability to work in a team. 
• Available to work contracted hours in a variety of shifts, days, evenings, weekends, and holidays.

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Job Description

The Pastry Chef plays a key role in creating and preparing pastry items. The Pastry Chef reports to all senior positions. The ideal candidate should be a hard-working, dedicated and communicative team player with excellent time management skills. 

Responsibilities

• Create and prepare all pastry items as required by the business.
• Prepare, clean and organize ingredients for use in the kitchen.
• Come up with recipe ideas from scratch.
• Work alongside our Executive Chef to plan the menu of desserts and pastries to complement savory menu items.
• Ensure the kitchen is clean and sanitized at all times.
• Maintain up to date knowledge about pastry arts and ingredients.
• Carry out administrative duties to maintain an efficient workspace.

Requirements

• Proven experience working as a pastry chef in a fast-paced kitchen environment.
• Able to follow recipes and instructions accurately.
• Good knowledge of pastry arts and ingredients.
• Confident culinary techniques and skills.
• Good sense of planning and preparation for the day ahead.
• Diligent and meticulous in making and receiving orders.
• Strong organizational and time management skills.
• Punctual and discipline to ensure optimal work performance.
• Physically able to stand for long hours every day in a hot kitchen.

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A Pizza Maker is a specialized role in a professional kitchen.  The Pizza Maker reports to the Owner, the Executive Chef, Sous Chef, and GM. 

Responsibilities

• Arrives promptly for shifts in attire per company dress code.
• Prepare pizza dough, sauces, and toppings as per the Chef’s direction.
• Preparing high-quality pizzas according to company recipes and procedures.
• Monitoring inventory and placing orders with Sous Chef for more supplies as needed.
• Ensuring that all utensils and cooking equipment are sterilized before each use.
• Maintains knowledge of and adheres to workplace health and safety standards as per company policy. 
• Ensuring that your workstation remains clean and orderly at all times.
• Informing the Chef or Sous chef when equipment is due for maintenance, repair, or replacement.
• Labeling all products with name and date that have been processed for pizza station.
• Work with Grill Cook to ensure an adequate supply of wood.
• Properly opening and closing of wood-burning equipment.
• Provide assistance to kitchen staff with various tasks including prep.
• Ability to work shifts as per contract over weekends, and on holidays, as required.

Requirements

• High school diploma.
• Food Handlers Certificate.
• Prior food preparation and food handling experience, pizza making an asset.
• Ability to stand or walk for long shifts and lift at least 50 pounds.
• Excellent communication, organizational, time management, and multitasking skills.
• Commitment to the production of high-quality outputs and excellent customer service.
• The ability to follow standardized recipes developed by Chef and Sous Chef.
• The ability to work in a fast-paced environment.
• The ability to work in a team. 

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Job Description
The position of a server is an important role that requires the very standards necessary to ensure a satisfactory customer experience are complied with. A server may be required to work their shift at a number of outposts on company property, this may include scheduled shifts at the clubhouse, halfway house or beer cart. A server is reportable to the Owner, Food and beverage manager, Front house manager, Bartender, Chef and other Sous Chefs. Duties will mostly include taking food and drink orders and writing them down and processing the order to the kitchen, while ensuring that patrons are served to company standards and that all payments are collected accurately. A successful server will need to have a positive attitude and ability work well under pressure with bussers, cooks and other staff. Previous work experience involving customer service in a fast-paced environment is greatly desired.

Responsibilities

• Maintains a neat and professional dress code in accordance to company policy.
• Arrives 15 minutes prior to shift and clocks in promptly.
• Checking identification to ensure customers are the legal age to purchase alcohol.
• Take food and drink orders from customers accurately, efficiently and with a positive attitude.
• Write patrons’ food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff. This includes conveying any applicable allergies, modifications or dietary considerations along with inputted orders. This may require the server to speak directly to the Chef.
• Maintain knowledge of all current menus, relevant product knowledge and the ability to make suggestions.
• Engage with customers in a friendly manner.
• Ensure patrons are enjoying their meals and take action to correct any problems.
• Maintains constant attention to details
• Assist other service and food preparation staff when necessary.
• Prepare accurate checks that itemize total meal costs and sales taxes.
• Able to handle monetary transactions accurately and operate a point-of-sale system.
• Ensure tables are promptly cleaned and reset as per company standards.
• Ensure spotless polishing of all glassware and flatware.
• Maintains cleanliness of all workspaces. Clears, sorts and maintains areas of empty bottle storage
• Check and maintain stock of regularly used items in their workspace, dining room, beer cart or halfway house.
• Promptly clocks out at shifts’ end or when duties are completed for shift.
• Maintains contracted schedule availability and submits availability per company policy when required to Food and Beverage Manager or Front House management.

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Job Description

The Sous Chef maintains a vital role in the function and performance of a professional kitchen. The Sous Chef reports to the Owner, Chef and GM.

Responsibilities

• Arrive promptly for shifts in appropriate dress code.
• Help develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Resolve customer problems and concerns personally.
• Work with Front of House staff to exceed customer expectations.
• Monitor and record inventory and order supplies for the kitchen and halfway house.
• Oversee employees with various tasks including line cooking, food preparation, and dish plating.
• Call the line during busy service times.
• Assist in training kitchen employees to meet restaurant and kitchen standards.
• Assist in scheduling for kitchen employees and evaluate their performance.
• Document and communicate with the chef any incidents or infractions based on company policies.
• Adhere to and implement workplace health and safety standards.
• Reports accident or injury promptly to management.
• Manage the kitchen team in the executive chef’s absence.
• Maintains regular shift availability as stated in contract

Requirements

• High school diploma.
• Food Handlers Certificate.
• A minimum of 2 years’ experience in a similar role.
• Strong knowledge of cooking methods, kitchen equipment, and best practices.
• Ability to stand or walk for long shifts and lift at least 50 pounds.
• Good understanding of MS Office and restaurant software programs.
• Desire for continuous learning and professional development.
• Teamwork-oriented with outstanding leadership abilities.
• Excellent communication, organizational, time management, and multitasking skills.
• Commitment to the production of high-quality outputs and excellent customer service.

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