Executive Chef

Position Overview

Department

Kitchen

Reports To

General Manager

Position Summary

The Executive Chef is responsible for planning/preparing meals and managing/directing the kitchen staff including sous chefs, prep and line cooks, and dishwashers.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The essential functions include, but are not limited to the following:

  • Making periodic and regular inspections of units to observe quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas, equipment and employee appearance
  • Coordinating all training activities for kitchen, bakery, butcher shop, and other production and service employees to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies
  • Developing recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints
  • Participating in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development
  • Assisting operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas
  • Preparing operational reports and analyses setting forth progress, adverse trends and making appropriate recommendations
  • Performing other work-related duties as assigned

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

  • Bachelor’s degree with major concentration in food preparation, management, nutrition or related field
  • Four years progressive experience in high volume food production or catering
  • Equivalent combination of relevant education and/or experience considered
  • Ability to work in high-stress environment

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or finger, handle, or feel objects, tools or controls. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate.

NOTE

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.

Sous Chef

Position Overview

Department

Kitchen

Reports To

Executive Chef

Position Summary

A sous chef job is highly demanding and implies taking on a great variety of tasks in both culinary and managerial sector. No day is identical to the other when working as a sous chef as there are days in which the menu must be established and there are days in which ingredients must be purchased. The sous chef is in charge of both these activities as well as supervising his/her staff during the kitchen’s working hours.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The essential functions include, but are not limited to the following:

  • Come up with new dishes which appeal to the clients, whenever required;
  • Establish the working schedule and organize the work in the kitchen so that everything works like a “well-oiled machinery”;
  • Produce high quality dishes that follow up the established menu and level up to location’s standards, as well as to clients’ requirements;
  • Plan the food design in order to create a perfect match between the dish’s aspect and its taste;
  • Train the auxiliary kitchen staff in order to provide best results in minimum time and using at the maximum the available resources;
  • Maintain order and discipline in the kitchen during working hours;
  • Help create tasting menus for clients interested in contracting the food for different events (wedding, banquets, corporate dinners, birthday parties, etc.)from their kitchen;
  • Developing a cross-marketing strategy in order to increase profit, such as pairing drinks with the food served;
  • Make sure the hygiene and food safety standards are met in all stages of food preparation, starting with the ingredients and ending with the finished dish which leaves the kitchen door;
  • Make sure that the professional equipment is in good conditions and signal any malfunction before it affects the staff or the clients.

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

  • Bachelor’s degree with major concentration in food preparation, management, nutrition or related field
  • Four years progressive experience in high volume food production or catering
  • Equivalent combination of relevant education and/or experience considered
  • Ability to work in high-stress environment

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to talk or hear. The employee frequently is required to use hands or finger, handle, or feel objects, tools or controls. The employee is frequently required to stand; walk; sit; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this position include close vision, distance vision, color vision, peripheral vision, and the ability to adjust focus. The noise level in the work environment is usually moderate.

NOTE

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.

General Manager

Position Summary

A general manager oversees all the restaurants sales functions as well as the day-to-day operations of the business. The general manager is responsible for effective planning, delegating, coordinating, staffing, organizing, and decision making to attain desirable profit making results for an organization.  Communicates with ownership on all decisions and financial needs.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

  • Handling all staffing responsibilities, including hiring, training, scheduling, and terminating.
  • Over sees purchasing of all food, supplies and use of food and beverages within required dates and with a minimum of waste. Performs walk throughs with Chef’s, approves all specials and assists with Back of the House systems.
  • Held accountable for all financials and operations from a global perspective.
  • Promoting cooperative effort, a team spirit, and good morale among employees
  • Ensures all standards of service and policies and procedures of managers and associates are being met.
  • Resolving complaints from customers in a polite, friendly manner
  • Performing daily inspections and periodic audits to check safety of equipment and to ensure that food is cooked properly; addressing engineering problems involving the cost, installation, and maintenance of such equipment
  • Participating in training about standardized policies and conferring weekly with owner management about restaurant operations and shares all information with staff in a timely matter.
  • Approves all food and beverage invoices and also payroll records.
  • Ensures staffing levels are accurate and all reviews are timely and documented.
  • Maximizes all profit centers by effectively utilizing all management systems.
  • Responding to customer and community interests to develop marketing and advertising
  • Makes time for one on ones with managers and coach and counsels when needed.

Minimum Qualifications (Knowledge, Skills, and Abilities)

High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals and prepare computer reports as required; hospitality and restaurant management certification or college degree preferred
Previous restaurant experience required; previous General management experience preferred; successful completion of progressive business management training program helpful
Willingness to work evenings and weekends as required
Excellent customer service to treat patrons like family
Strong communication skills to train and motivate employees
Strong time management skills and accuracy to deal with a variety of duties and prepare reports according to schedule

Physical Demands and Work Environment

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to stand the entire shift. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; stoop; bend; shake, stir, and pour; and reach with hands and arms. The employee must occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this position include close vision, distance vision, and the ability to adjust focus. While performing the duties of this position, the employee is regularly exposed to sharp objects, slippery floors, smoke, steam, high temperatures, humidity, and extreme cold. The employee regularly comes into contact with water, sanitation solutions, meat products, poultry products, seafood, and produce items. The employee is frequently required to wash hands. The noise level in the work environment is usually moderate to high.

Note

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.

Assistant General Manager

Position Overview

Department

Operations

Reports To

General Manager

FLSA Status

Non-Exempt

Position Summary

The Assistant General Manager is responsible for front-end management to help to direct and oversee all activities of a restaurant in accordance with standardized policies in order to provide efficient, friendly services and profitable operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The essential functions include, but are not limited to the following:

  • Develop the in-store trainers
  • Manage the hiring center and ensure the upkeep of training materials including all updates.
  • Ensures all standards of service and policies and procedures of bartender are being met
  • Ensuring quality of service and beverages
  • All new information/changes are shared with the bar associates in a timely manner utilizing bar lead
  • Resolving complaints from customers in a polite, friendly manner
  • Bar associate coaching and developing
  • All bar appraisals are timely and updated
  • Manages all inventory and ordering providing accurate inventory counts, being held accountable for ensuring all beverage costs and meet set goals
  • Providing regular, accurate, computerized reports of operations to general manager
  • Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume
  • Maximizes all profit centers by effectively utilizing all management systems
  • Performing other work-related duties as assigned

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

  • High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals and prepare computer reports as required; hospitality and restaurant management certification or college degree preferred
  • Previous restaurant experience required; previous management experience preferred; successful completion of progressive business management training program helpful
  • Willingness to work evenings and weekends as required
  • Excellent customer service to treat patrons like family
  • Strong communication skills to train and motivate employees
  • Strong time management skills and accuracy to deal with a variety of duties and prepare reports according to schedule

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to stand the entire shift. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; stoop; bend; shake, stir, and pour; and reach with hands and arms. The employee must occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this position include close vision, distance vision, and the ability to adjust focus. While performing the duties of this position, the employee is regularly exposed to sharp objects, slippery floors, smoke, steam, high temperatures, humidity, and extreme cold. The employee regularly comes into contact with water, sanitation solutions, meat products, poultry products, seafood, and produce items. The employee is frequently required to wash hands. The noise level in the work environment is usually moderate to high.

NOTE

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.

 

Bar Manager

Position Overview

Department

Operations

Reports To

General Manager

FLSA Status

Non-Exempt

Position Summary

The Bar Manager is responsible for front-end management to help to direct and oversee all activities of a restaurant in accordance with standardized policies in order to provide efficient, friendly services and profitable operations in the bar with a focus on cost and inventory.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  • The essential functions include, but are not limited to the following:
  • Assisting in hiring of bar associates by following our guidelines
  • Demonstrates training our bartenders through a hand on approach
  • Ensures all standards of service and policies and procedures of bartenders are being met
  • Follows up with all training schedules and objectives
  • All new information/changes are shared with the team members in a timely manner
  • Assisting the AGM to ensure all beverage costs meet set goals
  • Coaching and developing
  • All appraisals are timely and updated
  • Schedules are posted and responded to in a timely matter
  • Inventory and ordering and all miscellaneous bar needs with AGM
  • Manages the bar inventory, cleanliness and upkeep of the behind the bar and storage areas
  • Maximizes all profit centers by effectively utilizing all management systems
  • Challenging yourself to find innovative ways to enhance the Guest experience from a host/busser/barback perspective

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

  • High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals and prepare computer reports as required; hospitality and restaurant management certification or college degree preferred
  • Previous restaurant experience required; previous management experience preferred; successful completion of progressive business management training program helpful
  • Willingness to work evenings and weekends as required
  • Excellent customer service to treat patrons like family
  • Strong communication skills to train and motivate employees
  • Strong time management skills and accuracy to deal with a variety of duties and prepare reports according to schedule

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to stand the entire shift. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; stoop; bend; shake, stir, and pour; and reach with hands and arms. The employee must occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this position include close vision, distance vision, and the ability to adjust focus. While performing the duties of this position, the employee is regularly exposed to sharp objects, slippery floors, smoke, steam, high temperatures, humidity, and extreme cold. The employee regularly comes into contact with water, sanitation solutions, meat products, poultry products, seafood, and produce items. The employee is frequently required to wash hands. The noise level in the work environment is usually moderate to high.

NOTE

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.

Bar Back

Position Overview

Department

Bar Back

Reports To

Bartender/Manager

FLSA Status

Non-Exempt

Position Summary

Responsible for removing all the used dishes and stemware and assisting the bartender in the manner for new  guests. This role serves to expedite the bar and serve our guests in a timely manner.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The essential functions include, but are not limited to the following:

  • Removes all dishes and other items from the bar following the meal
  • Cleans and prepares bar top for new guests in accordance to the Company’s standards
  • Performs cleaning side work as assigned
  • Completes all service paperwork as required
  • Supports bartenders in other duties as required
  • Loads and unload the glassware from the dishwasher, helps stock bottles and dishes and silverware behind the bar

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

  • Physical stamina to lift and carry heavy items (dishes, tubs, etc.)
  • Previous restaurant experience strongly preferred
  • High energy and stamina are required
  • Ability to stay calm and work efficiently under pressure
  • Ability to prioritize job duties and manage time effectively
  • Strong verbal communication skills required
  • Willingness to work evenings and weekends as required
  • Excellent customer service to treat patrons like family
  • Ability to read menus, safety documents, and other work-related documents

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand and walk with heavy trays/tubs (up to 50 pounds). The employee is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Specific sensory abilities required by this job include sight, taste, smell, and hearing. While performing the duties of this job, the employee is occasionally exposed to raw meat, moving mechanical parts, airborne particles, hazardous materials, and risk of electrical shock. The noise level in the work environment is moderate to loud.

NOTE

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.

 

Bartender

Position Overview

Department

Bar

Reports To

General Manager

FLSA Status

Non-Exempt

Position Summary

Be friendly, outgoing, and possess good communication skills. Position responsible for ensuring guests’ enjoyment. You should be organized, able to think and act quickly and effectively while retaining self-composure. Be guest sensitive and possess a sense of timing. Take pride in personal appearance and show dedication to your job. Display integrity and honesty in all aspects of your employment.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  • The essential functions include, but are not limited to the following:
  • Welcomes each guest personally using enthusiastic words, tone, and body language at all times
  • Makes guests feel appreciated through your actions
  • Works as a team with all personnel in order to maintain an effective atmosphere and an efficient food and beverage service
  • Works with others to keep all areas cleaned and stocked to the Company’s standards at all times
  • Mixes, garnishes, and serves alcoholic and non-alcoholic drinks for patrons of bar and dining room following standard recipes
  • Inputs drink orders into computer immediately, collects money from guests for drinks served and makes change
  • Arranges bottles and glasses to maintain an attractive display
  • Washes and sterilizes stemware
  • Counts drinks guests are served and track open bar tabs
  • Anticipates Guest’s needs and follow the half-full rule when offering another drink; remains alert of Guest signals (raising a hand, looking directly at you, etc.), and acknowledges Guest so they know you will be right with them
  • Learns guests’ names, occupations, and favorite drinks
  • Responsibly serves alcohol and remains aware of guests’ state of intoxication
  • Other duties as assigned

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

  • Be of legal age to serve alcohol
  • State applicable health and/or alcohol compliance card
  • Ability to pass Responsible Service of Alcohol Test with a score of 90% or better
  • Basic mathematical skills and an ability to handle money and give correct change
  • Basic reading skills
  • Basic computer skills
  • Basic knowledge of beer, wine, and spirits, and be familiar with standard drink recipes
  • Excellent communication skills
  • Organizational skills
  • Multi-task oriented
  • Knowledge of Company’s food and beverage specifications
  • Knowledge of workplace safety procedures

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the functions of this job, an employee must walk, stand, or remain stationary during entire the shift. Employee must be able to continuously reach, bend, lift, carry, stoop and wipe with the potential for slipping or tripping. Employee must frequently wash their hands and lift or move up to 35 pounds.

 

NOTE

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.

 

Prep Cook

Position Overview

Department

Kitchen

Reports To

Kitchen Manager

FLSA Status

Non-Exempt

Position Summary

The Prep Cook position is responsible for the timely preparation and exhibition assembly of a fresh, quality product. The preparation is crucial to recipes being made to spec. A clean and organized work area is a must.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The essential functions include, but are not limited to the following:

  • Prepping assigned items; prepping salad mixes a minimum of twice daily or as needed; ensuring freshness of ingredients; labelling prepped ingredients with name of item, date and time prepped, and initials or preparer
  • Grilling, deep frying, baking, broiling, and microwaving raw and prepped foods
  • Measuring and assembling ingredients and cooking items according to recipes and menu specifications
  • Maintaining cooking line in a clean, sanitary, and safe manner; returning ingredients to storage after use to ensure freshness
  • Keeping uniforms and aprons “showplace clean”
  • Stocking/restocking items on line according to specifications
  • Washing and cleaning raw food products
  • Peeling, dicing, shredding, and slicing food products using electric equipment
  • Assisting in an entire team effort
  • Maintaining personal health and sanitation standards (washing hands when using restroom, etc.)
  • Performing other duties as assigned

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

  • Previous experience in fast-paced restaurant environment preferred

  • Communication skills

  • Basic reading skills (to follow recipes)

  • Organizational skills

  • Multi-task oriented

  • Knowledge of workplace safety procedures

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands.

NOTE

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.

Food Runner

Position Overview

Department

Kitchen/Dining Room

Reports To

GM/KM/EXPO

FLSA Status

Non-Exempt

Position Summary

The Food Runner is responsible for supporting the restaurant staff by delivering food and other items to guests in a professional, timely, and friendly manner.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES

  • The essential functions include, but are not limited to the following:
  • Delivering food and items ordered by guests without delay, at the desired temperature and in a highly presentable manner
  • Arranging the various food items properly on the table as per the seating plan
  • Clearing the dishes as they are consumed
  • Carefully watching tables and filling water glasses and other drinks as appropriate
  • Providing friendly, gracious, motivated, detail oriented, and responsive service to create a memorable dining experience for guests
  • Performing cleaning side work as assigned
  • Completing all service paperwork as required
  • Supporting waiters and kitchen staff in other duties as required
  • Performing other work-related duties as assigned

 

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

  • Previous restaurant experience strongly preferred
  • High energy and stamina are required
  • Ability to stay calm and work efficiently under pressure
  • Ability to prioritize job duties and manage time effectively
  • Strong verbal communication skills required
  • Willingness to work evenings and weekends as required
  • Excellent customer service to treat patrons like family
  • The ability to read menus, safety documents, etc.
  • The ability to use the company’s POS system

 

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. The work that food runners do is both physically and mentally demanding. They are on their feet much of the time. Food runners must work well under pressure and exercise tact and patience when dealing with other employees and customers. Food runners typically work forty to forty-eight hours a week. However, because the restaurant serves the public and are open on weekends and at night, Food Runners may work longer, irregular hours. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand and walk with heavy trays (up to 50 pounds). The employee is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Specific sensory abilities required by this job include sight, taste, smell, and hearing. While performing the duties of this job, the employee is occasionally exposed to raw meat, moving mechanical parts, airborne particles, hazardous materials, and risk of electrical shock. The noise level in the work environment is moderate to loud.

 

NOTE

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.

 

Dishwasher

Position Overview

Department

Kitchen

Reports To

Kitchen Manager

FLSA Status

Non-Exempt

Position Summary

The dish and general utility position is responsible for maintaining cleanliness and sanitation standards for china, glassware, tableware, cooking utensils, etc., using machine and manual cleaning methods. This position also ensures the dishwashing area is maintained as a clean, safe, and sanitary facility.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The essential functions include, but are not limited to the following:

  • Sorting and rinsing dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dish machine
  • Sorting and stacking clean dishes; carrying clean dishes to cook’s line and other proper storage areas; rewashing soiled dishes before delivering
  • Changing dishwater in dish machine every hour
  • Washing pots, pans, and trays by hand
  • Removing trash and garbage to dumpster
  • Setting-up and breaking-down dishwashing area
  • Cleaning and rolling/unrolling mats
  • Filling/emptying soak tubs with cleaning and sanitizing solutions
  • Sweeping/mopping floors
  • Assembling/disassembling dish machine
  • Sweeping up trash around exterior of restaurant and garbage dumpster
  • Performing general restaurant and restroom cleaning as directed
  • Wiping up any spills to ensure kitchen floors remain dry
  • Notifying Manager anytime dish machine wash or rinse cycle falls below safety standard temperatures
  • Performing other duties as assigned

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

  • Must be able to read labels on chemicals
  • Knowledge of workplace safety procedures
  • Ability to maintain professional demeanor in high-stress situations

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to walk and stand during entire shift. The employee frequently must lift and carry racks or stacks of dishes, glassware, and other utensils, weighing up to 30 pounds, up to 50 times per shift. The employee occasionally lifts and empties trash cans weighing up to 150 lbs., with assistance, up to two times per shift. The employee frequently bends, stoops, reaches, pushes and lifts. The employee works primarily indoors in a hot, damp environment with some work done outside. This position required the occasional exposure to sharp machinery, broken glass, metal cans, and heat sources with some potential for injury. The employee is frequently required to wash hands. The noise level in the work environment is usually moderate to high.

NOTE

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.