333 Pacific is a full service restaurant serving dinner nightly and lunch Friday-Sunday. Located across from the Oceanside Pier, 333 offers worldly and innovative steak and seafood selections, an impressive vodka assortment and premiere oceanfront dining.

BO-beau kitchen + roof tap is a full service restaurant serving dinner nightly and lunch Saturday and Sunday. Located in downtown Long Beach, BO-beau offers California-French comfort food and an urban-style “Roof Tap” beer garden.

Casa Gabriela is a full service restaurant serving dinner nightly. Located in the Village of La Mesa, Casa Gabriela offers elevated Mexican Cuisine and an extensive tequila and mezcal assortment on their intimate outdoor garden patio.

Castaway Café is a full service restaurant serving breakfast, lunch and dinner daily. Located on the beach in Ka’anapali, this local hot spot offers ocean front dining and an Island-inspired menu.

C-Level is a full service restaurant serving lunch and dinner daily from 11am-9pm. Located on Harbor Island, this casual waterfront eatery offers bistro-style fare, cocktails and wine.

Coaster Saloon is a full service restaurant and bar serving lunch and dinner daily and weekend brunch. Located in the heart of Mission Beach across from the Belmont Park Rollercoaster, Coaster Saloon offers authentic Texas-style bbq and over 40 beers on tap.

Coasterra is a full service restaurant serving lunch and dinner daily from 11:30am-9pm. Located on Harbor Island, Coasterra is San Diego’s premiere bayfront dining destination offering innovative Modern Mexican Cuisine and over 70 agave spirits.

Coin Haus is a 21 and up, self-service Barcade open daily from 4pm to midnight. Located in the village of La Mesa, Coin Haus allows Guests to choose from a selection of over 50 self-serve taps featuring 40 craft beers, wines and beverages. Guests can enjoy six flat screen TVs and play over 30 classic arcade and hands-on games.

Con Pane is a quick service cafe and bakery open from 8am-5pm Thursday-Monday. Located in the heart of Liberty Station, Con Pane offers handmade artisanal breads, decadent pastries, signature sandwiches and a variety of coffee, tea, and fresh squeezed juices.

Corvette Diner is a full service restaurant serving lunch and dinner daily from 11am-10pm. Located in the historic Liberty Station, Corvette Diner takes your back to the 1950’s Rock n’ Roll days offering delicious burgers and shakes served by sassy waitresses in poodle skirts. The Diner also features an enormous Gamers Garage arcade with endless fun for all ages.

Del’s Hideout is a full service restaurant serving lunch and dinner daily from 11:30am-10pm. Located in the Del Cerro neighborhood, this family-friendly eatery offers Texas style BBQ, a variety of healthy salads and bowls, over 30 beers on tap and an extensive wine and craft cocktail list. Del’s interactive atmosphere features 16 flat screens, retro arcade games and a children’s activity area.

Draft Republic serves lunch and dinner daily from 11am-midnight. Located in Carlsbad, this Americana inspired gastro pub offers housemade keg cocktails and 101 craft beers on tap. Guests can watch their favorite team on one of Draft’s impressive flat screens and play a ​game of ping pong, billiards or retro games with friends.

Draft Republic is a full service restaurant serving lunch and dinner daily. Located in San Marcos’ North City center, this Americana inspired gastropub/brewery offers a variety of craft beers on tap along with a full bar. Guests can enjoy entertainment including bowling lanes, an arcade, along with impressive flat screens to watch their favorite teams on.

Island Prime is a full service restaurant serving dinner nightly. Located on Harbor Island, Island Prime offers premiere seafood and steaks, an extensive wine list and spectacular panoramic views of the San Diego Bay.

Pacific Social is a full service restaurant serving lunch, dinner and weekend brunch. Located in the Village at Pacific Highlands Ranch in Carmel Valley, this casual neighborhood eatery offers New American Cuisine, over 30 beers on tap and a delicious craft cocktail list. This indoor-outdoor restaurant offers dog-friendly patios, a sports-centric bar, 20 TVs and an upstairs arcade.

Park Social is a quick service restaurant serving breakfast, lunch and dinner daily from 8am-9pm and brunch on Saturdays & Sundays from 10am-1pm. Located in the Vive on the Park community in Kearny Mesa, Park Social offers delicious tapas to share, a variety of salads, sandwiches and burgers along with over 30 beers on tap and retail wine shop.

Pioneer BBQ is a full service restaurant serving lunch and dinner daily. Located in the San Carlos neighborhood, this family-friendly Americana eatery offers Texas style BBQ and delicious burgers along with tasty craft cocktails and 14 beers on tap. Pioneer’s fun and casual atmosphere features 17 flat screens and two foosball tables.

Surf Rider Pizza Co. is a quick service restaurant serving 11am-9pm daily. Located in the Village of La Mesa, Surf Rider offers authentic hand tossed East Coast Style pizzas, calzones, strombolis, fresh salads and a full bar with cocktails, beer, and wine.

Tea Pavilion is a quick service restaurant serving lunch daily from 10:30am-4pm. Located in Historic Balboa Park at the Japanese Friendship Garden, Tea Pavilion offers traditional Japanese teas and delicious food.

The Plantation House is a full service restaurant serving breakfast, lunch and dinner daily. Located on the fairways of Kapalua’s Plantation Golf Course, The Plantation House offers casual elegance, breathtaking views and Island-inspired cuisine.

The Prado is a full service restaurant serving lunch and dinner Tuesday-Sunday. Located in the heart of Balboa Park, The Prado offers signature Latin-American cuisine, craft cocktails and an extensive wine list.

Vin de Syrah is a wine bar open nightly Tuesday-Sunday. Hidden in the heart of Gaslamp Quarter, Vin de Syrah offers a wide variety of wines and spirits, live music, DJs and delectable small bites.

Vintana wine + dine is a full service restaurant serving lunch and dinner daily from 11:30am-9pm. Located on the Penthouse Level of The Centre at Lexus Escondido, Vintana offers a modern take on California Cuisine and picturesque views of San Diego’s North County countryside.

ZIGZAG Pizza Pie is a quick service restaurant serving lunch and dinner daily from 11am-9pm. Located across from the Oceanside Pier, ZIGZAG offers “design-your-own” pizzas and salads, over 50 craft beers, wine and classic rock tunes.

The Melting Pot is a full service restaurant serving dinner nightly. Located in the Gaslamp Quarter, The Melting Pot offers multi-course fondue dining and an extensive wine list that brings people together for a unique dining experience.

The Cohn Restaurant Group has provided award-winning hospitality for over 40 years, featuring 25 unique concepts throughout San Deigo, Long Beach and Maui. Our CRG Home Office is located adjacent to Old Town San Diego.

Cashier/Counter

Responsibilities

  • Greet and acknowledge every Guest with a friendly smile
  • Answer phones and respond to Guest inquiries in a polite and professional fashion
  • Take orders at the counter and enter orders in the POS system
  • Guide Guests through menus while demonstrating thorough knowledge of food, beverages and ingredients
  • Deliver orders perfectly and in a timely manner
  • Manage the register, including credit card, cash and gift card transactions
  • Thank Guests for their visit and invite them back
  • Maintain clean and orderly service areas and complete side work duties
  • Assist with duties in other areas of the restaurant to ensure Guest satisfaction
  • Remain busy during slow times by cleaning, restocking and organizing
  • Balance cash register at the start and close of each shift
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Minimum age requirement of 21 years
  • Education or equivalent experience in mixology an advantage
  • Working knowledge of bar equipment
  • Working knowledge of spirits, beer and wine including brand names and garnishes
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM/PM Shift
  • Part-Time

Experience Level: 1 – 2 years

Pay Type:
Hourly
Pay: $16.00 – $16.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Executive Chef

Position Summary 

The Executive Chef is a high-level managerial position.  This position requires considerable training and experience within the restaurant culinary management field.  Being an Executive Chef requires the ability to use independent judgment on a regular basis regarding operational and personnel issues.  The Executive Chef and GM work together professionally as a united team to bring the concept forward and support the policies and procedures of CRG to deliver quality food and great service while maintaining budgeted financial guidelines.
 
The Executive Chef is responsible for managing and operating the restaurant kitchen, known as the Heart of the House (HOH).  This position is a “hands-on, multi-tasking” position, which requires working on the line during high volume and holiday periods as well as when training and developing employees.  This position is responsible for food and labor costs within budgeted guidelines, in addition to following outlined administrative policies relating to Heart of the House operations.  On a daily basis, the Executive Chef’s focus is 75% operations and 25% administrative duties.  The Executive Chef is responsible for ensuring the delivery of high food quality, a trained Heart of the House Team and maintaining cost controls.  Extensive operational knowledge is necessary within this position and daily duties incorporate actively controlling the restaurant’s profits, sales and customer service in accordance with company standards.

Job Responsibilities

Creativity

  • Creative menu design supporting the concept
  • Special event and holiday menus
  • The ability to use local and seasonal items
  • Creating items that meet our budgeted cost goals
  • Update and cost menu items on a quarterly basis
  • Keep pace with consumer trends/demands
  • Complete 2-3 menu changes per year on average

Profit & Loss Control Based on Established Budgets

  • Budgeting
  • Cost controls
  • Food cost % and kitchen labor %
  • Accurate tracking of all purchased items
  • Review and code invoices
  • Establish and maintain proper inventory levels
  • Update food inventory costing on monthly basis
  • Order product to cover flow of business without excessive purchasing
  • Maintain system for accurate inventory counting
  • Provide accurate and updated inventories to General Manager at period’s end
  • Utilize company established policies, procedures and forms

Food Handling

  • Follow all food safety guidelines to ensure all food products are safe for consumption
  • Adherence to all State, Federal, and local health department regulations
  • Consistently monitor time and temperature of all food products
  • The facility is maintained to the highest level of cleanliness
  • Ensure all food specifications and recipes are followed
  • Keep specification book updated and in good condition

Payroll

  • Follow company established procedures for tracking and processing labor dollars on daily, weekly and monthly basis
  • Adherence to Federal & State wage and labor regulations
  • Maintain payroll expenses within budgeted guidelines
  • Maintain accurate and up to date employee files
  • Maintain proper staffing levels at all times to avoid or reduce overtime expenses
  • Make hiring recommendations for HOH positions to unit General Manager

Safety

  • Maintain a safety first culture in the Heart of House
  • Document Guests and Employee Injury and Illness incidents
  • Workers compensation reporting
  • Adhere to all safety guidelines (cut gloves, non-slip shoes, chemical hazard communication)
  • Responsible for overall cleanliness of the kitchen

Facility Repair & Maintenance

  • Responsible for making repair and improvement recommendations to G.M.
  • Provide safe working environment for employees by maintaining facility and equipment in their optimal working condition

Staff Training & Development

  • Provide proper and detailed training for hourly personnel based on company established criteria
  • Follow the Managers Policy & Procedure Manual (MPPM) for all established rules and guidelines
  • Provide timely and detailed performance evaluations for Sous Chefs and hourly HOH team
  • Documenting staff work performance including coaching and counseling
  • Provide ongoing training for all positions in HOH

Communication

  • Conduct weekly Chef Team meetings
  • Keep both HOH and FOH updated on recipe and food preparation changes
  • Utilize communication tools (Memos, Manager’s log, Bulletin Board, Intranet, etc.) to keep staff informed of any changes in company policies or procedures
  • Participate in weekly management team meetings

Necessary Knowledge, Skills and Abilities

  • Minimum 3-years full service, high volume restaurant experience
  • High school diploma or equivalent
  • Culinary degree, AA or BA degree a plus 
  • Professional and proficient verbal and written communication skills
  • Knowledge of Microsoft Word and Excel applications, knowledge of back office POS operating systems and general accounting practices 
  • ServSafe Certification

Physical Demands

While performing the duties of this job, the employee works in a fast-paced and high-volume restaurant setting.  Because the environment includes a kitchen and customer seating area, the noise level may be disruptive at times.  The position requires that you are able to stand, walk, lift, twist and bend for up to 10 hours a day and have the ability to lift up to 50 lbs.
 

Shift(s):

  • AM/PM Shift
  • Full-Time

Pay Type:
Salary
Pay: $85,000.00 – $105,000.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Expeditor/Food Runner

Responsibilities

  • Ensure an efficient flow of orders coming from the kitchen
  • Read tickets and ensure orders are being prepared with the correct priority
  • Check dishes before delivery for accuracy, temperature and presentation
  • Assist in the final preparation, assembly or garnish of dishes
  • Greet and acknowledge every Guest with a friendly smile
  • Deliver food in timely manner while providing friendly and attentive service
  • Announce each menu item as you’re serving the Guest
  • Respond promptly to Guest requests in a polite and professional fashion
  • Promptly communicate with server of any other Guests’ requests
  • Support other tasks as needed (ex: clearing dishes, stocking, garnish prep, etc.)
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team

Skills:

  • Open Table knowledge an advantage
  • Able to lift 15-30 lbs.

Shift(s):

  • PM Shift
  • Part-Time

Experience Level: Entry Level – little to no experience

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Host/Hostess

Responsibilities

  • Make sure all menus are wiped down, free of spots or stains and complete
  • Make sure entry and doors are clean, free of debris and inviting
  • Check with Manager to assure there are no large parties or private parties you need to know about
  • Review seating chart and organize reservations (planning is everything when running an effective host stand)
  • Ensure dining room is set to restaurant standards
  • Check with the kitchen and service staff to ensure they are ready to accept Guests
  • Answer phones and assist callers with reservations and any other requested information.
  • Greet and acknowledge every Guest with a friendly smile, escort them to their table and present menus
  • Communicate with servers when Guests have been seated in their station
  • Make sure server is aware they have been sat
  • Manage restaurant waiting list to accurately set Guest expectations while maintain an even flow across server stations
  • Say good-bye to all Guests.  Check to make sure everything was wonderful. If there was any kind of problem quickly get a Manager
  • The host or hostess is the first impression the Guest receives when they come to our restaurant, and they are also the last. We want it to be a memorable impression.
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene

Skills:

  • Open Table knowledge an advantage
  • Able to lift 15-30 lbs.
  • Able to climb stairs while carrying 15-30 lbs.

Shift(s):

  • PM Shift
  • Part-Time

Experience Level: Entry Level – little to no experience

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Server

Responsibilities

  • Greet and acknowledge every Guest with a friendly smile and introduce yourself
  • Offer beverage, wine and cocktail recommendations
  • Check identification to verify Guests are of legal drinking age
  • Maintain up-to-date knowledge of all menu items and daily specials
  • Be aware of allergy information on menu items
  • Make food and beverage recommendations and answer all related inquiries
  • Take beverage and food orders and enter orders in the POS system
  • Communicate regularly with Guests and anticipate needs (refill drinks, clear plates, etc.)
  • Respond promptly to Guest requests in a polite and professional fashion
  • Process Guest payments including credit card, cash and gift card transactions
  • Maintain a cash bank, if required
  • Keep service stations stocked and prepared to ensure an efficient service
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Minimum age requirement of 21 years
  • Working knowledge of spirits, beer and wine including brand names and garnishes
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Numeracy and cash handling skills
  • Able to lift 15-30 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM Shift
  • Part-Time

Experience Level: 1 – 2 years

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Cocktail Server

Responsibilities

  • Greet and acknowledge every Guest with a friendly smile
  • Check identification to verify Guests are of legal drinking age
  • Provide drink and food recommendations and answer all related inquiries
  • Maintain up-to-date knowledge of all menu items and daily specials
  • Take beverage and food orders and enter orders in the POS system
  • Deliver drinks and food in timely manner while providing friendly and attentive service
  • Respond promptly to Guest requests in a polite and professional fashion
  • Process Guest payments including credit card, cash and gift card transactions
  • Maintain a cash bank, if required
  • Clear, wipe down and reset tables for next Guest
  • Work with the bar staff to ensure work areas are stocked with glasses and garnishments are replenished throughout the shift
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Minimum age requirement of 21 years
  • Working knowledge of spirits, beer and wine including brand names and garnishes

Skills:

  • Able to lift 15-30 lbs.
  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Experience Level: 1 – 2 years

Pay Type:
Hourly
Pay: $16.85 – $16.85

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Host/Hostess

Responsibilities

  • Make sure all menus are wiped down, free of spots or stains and complete
  • Make sure entry and doors are clean, free of debris and inviting
  • Check with Manager to assure there are no large parties or private parties you need to know about
  • Review seating chart and organize reservations (planning is everything when running an effective host stand)
  • Ensure dining room is set to restaurant standards
  • Check with the kitchen and service staff to ensure they are ready to accept Guests
  • Answer phones and assist callers with reservations and any other requested information.
  • Greet and acknowledge every Guest with a friendly smile, escort them to their table and present menus
  • Communicate with servers when Guests have been seated in their station
  • Make sure server is aware they have been sat
  • Manage restaurant waiting list to accurately set Guest expectations while maintain an even flow across server stations
  • Say good-bye to all Guests.  Check to make sure everything was wonderful. If there was any kind of problem quickly get a Manager
  • The host or hostess is the first impression the Guest receives when they come to our restaurant, and they are also the last. We want it to be a memorable impression.
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Minimum age requirement of 21 years
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • PM Shift
  • Part-Time

Experience Level: 1 – 2 years

Pay Type:
Hourly
Pay: $16.00 – $17.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Bar Back

Responsibilities

  • ​​​Stock ice for all drink wells
  • Stock glassware
  • Stock juice, liquor, beer and wine
  • Cut and stock fruit and garnishes for drinks
  • Change out kegs
  • Wipe down bar tops, counters and tables
  • Collect dirty glassware and dishes
  • Empty trash cans
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Minimum age requirement of 21 years
  • Working knowledge of bar equipment

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Experience Level: 6 months – 1 year

Pay Type:
Hourly
Pay: $16.85 – $16.85

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Houseman

Responsibilities

  • Maintain cleanliness and organization of any banquet rooms, hallways, storage and service areas
  • Inventory and care for banquet supplies such as linens, chairs, china, glassware, flatware and decorations
  • Set up banquet rooms per the specifications of a banquet event orders and then reset the room to its original state after the event concludes
  • Set up platforms, dance floors, projectors, screens, podiums, easels, banquet props, etc. as needed
  • During events assist servers, transporting of tables and equipment set up
  • Help transport food, beverages, decorations and equipment to an off-premise event location
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Experience Level: 6 months – 1 year

Pay Type:
Hourly
Pay: $16.85 – $16.85

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Pastry Chef

Responsibilities

  • Create and develop dessert recipes and menus to complement the restaurant’s cuisine
  • Creating items that meet our budgeted cost goals
  • Keep pace with consumer trends/demands
  • Maintain high standard and consistency of quality and presentation
  • Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology
  • Establish and maintain proper inventory levels
  • Order product to cover flow of business without excessive purchasing
  • Handle, store and rotate all bakery products to maintain freshness
  • Track and report bakery waste
  • Provide proper and detailed training for hourly personnel
  • Maintain proper staffing levels at all times
  • Knife skills and ability to operate kitchen equipment required
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Possess a clear understanding of weights and measures
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • Full-Time

Experience Level: 1 – 2 years

Pay Type:
Hourly
Pay: $16.85 – $19.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Security

Responsibilities

  • Primary responsibility is to provide access control and screen those entering
  • Greet and acknowledge every Guest with a friendly smile at the front door and ensure each patron is of legal age to enter the establishment. You may on occasion collect a cover charge.
  • Prevent admittance to those that are obviously intoxicated
  • Ensure Guest count doesn’t exceed capacity
  • Ensure overall Employee and Guest safety
  • Monitor the establishment and report or quickly remove hazards (ex: blocked exits, slippery floor, broken glass etc.)
  • Monitor the crowd to ensure everyone behaves to set conduct limits and fairly enforce those rules
  • Circulate throughout the establishment, be highly visible and be able to recognize negative behavior and determine what to do quickly before a situation gets out of hand
  • Knowledge and ability to identify signs of intoxication
  • Ability to be personable and friendly to change behavior without being threatening and intimidating
  • Physical ability to break up fights and eject patrons per company standards from the establishment or restrain them until police can arrive
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Weekends, holidays and evenings required
  • Minimum age requirement of 21 years

Skills:

  • Guard Card required
  • Able to lift 15-30 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • PM Shift
  • Part-Time

Experience Level: 1 – 2 years

Pay Type:
Hourly
Pay: $17.00 – $19.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Executive Chef

Position Summary 

The Executive Chef is a high-level managerial position.  This position requires considerable training and experience within the restaurant culinary management field.  Being an Executive Chef requires the ability to use independent judgment on a regular basis regarding operational and personnel issues.  The Executive Chef and GM work together professionally as a united team to bring the concept forward and support the policies and procedures of CRG to deliver quality food and great service while maintaining budgeted financial guidelines.
 
The Executive Chef is responsible for managing and operating the restaurant kitchen, known as the Heart of the House (HOH).  This position is a “hands-on, multi-tasking” position, which requires working on the line during high volume and holiday periods as well as when training and developing employees.  This position is responsible for food and labor costs within budgeted guidelines, in addition to following outlined administrative policies relating to Heart of the House operations.  On a daily basis, the Executive Chef’s focus is 75% operations and 25% administrative duties.  The Executive Chef is responsible for ensuring the delivery of high food quality, a trained Heart of the House Team and maintaining cost controls.  Extensive operational knowledge is necessary within this position and daily duties incorporate actively controlling the restaurant’s profits, sales and customer service in accordance with company standards.

Job Responsibilities

Creativity

  • Creative menu design supporting the concept
  • Special event and holiday menus
  • The ability to use local and seasonal items
  • Creating items that meet our budgeted cost goals
  • Update and cost menu items on a quarterly basis
  • Keep pace with consumer trends/demands
  • Complete 2-3 menu changes per year on average

Profit & Loss Control Based on Established Budgets

  • Budgeting
  • Cost controls
  • Food cost % and kitchen labor %
  • Accurate tracking of all purchased items
  • Review and code invoices
  • Establish and maintain proper inventory levels
  • Update food inventory costing on monthly basis
  • Order product to cover flow of business without excessive purchasing
  • Maintain system for accurate inventory counting
  • Provide accurate and updated inventories to General Manager at period’s end
  • Utilize company established policies, procedures and forms

Food Handling

  • Follow all food safety guidelines to ensure all food products are safe for consumption
  • Adherence to all State, Federal, and local health department regulations
  • Consistently monitor time and temperature of all food products
  • The facility is maintained to the highest level of cleanliness
  • Ensure all food specifications and recipes are followed
  • Keep specification book updated and in good condition

Payroll

  • Follow company established procedures for tracking and processing labor dollars on daily, weekly and monthly basis
  • Adherence to Federal & State wage and labor regulations
  • Maintain payroll expenses within budgeted guidelines
  • Maintain accurate and up to date employee files
  • Maintain proper staffing levels at all times to avoid or reduce overtime expenses
  • Make hiring recommendations for HOH positions to unit General Manager

Safety

  • Maintain a safety first culture in the Heart of House
  • Document Guests and Employee Injury and Illness incidents
  • Workers compensation reporting
  • Adhere to all safety guidelines (cut gloves, non-slip shoes, chemical hazard communication)
  • Responsible for overall cleanliness of the kitchen

Facility Repair & Maintenance

  • Responsible for making repair and improvement recommendations to G.M.
  • Provide safe working environment for employees by maintaining facility and equipment in their optimal working condition

Staff Training & Development

  • Provide proper and detailed training for hourly personnel based on company established criteria
  • Follow the Managers Policy & Procedure Manual (MPPM) for all established rules and guidelines
  • Provide timely and detailed performance evaluations for Sous Chefs and hourly HOH team
  • Documenting staff work performance including coaching and counseling
  • Provide ongoing training for all positions in HOH

Communication

  • Conduct weekly Chef Team meetings
  • Keep both HOH and FOH updated on recipe and food preparation changes
  • Utilize communication tools (Memos, Manager’s log, Bulletin Board, Intranet, etc.) to keep staff informed of any changes in company policies or procedures
  • Participate in weekly management team meetings

Necessary Knowledge, Skills and Abilities

  • Minimum 3-years full service, high volume restaurant experience
  • High school diploma or equivalent
  • Culinary degree, AA or BA degree a plus 
  • Professional and proficient verbal and written communication skills
  • Knowledge of Microsoft Word and Excel applications, knowledge of back office POS operating systems and general accounting practices 
  • ServSafe Certification

Physical Demands

While performing the duties of this job, the employee works in a fast-paced and high-volume restaurant setting.  Because the environment includes a kitchen and customer seating area, the noise level may be disruptive at times.  The position requires that you are able to stand, walk, lift, twist and bend for up to 10 hours a day and have the ability to lift up to 50 lbs.
 

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Bar Back

Responsibilities

  • ​​​Stock ice for all drink wells
  • Stock glassware
  • Stock juice, liquor, beer and wine
  • Cut and stock fruit and garnishes for drinks
  • Change out kegs
  • Wipe down bar tops, counters and tables
  • Collect dirty glassware and dishes
  • Empty trash cans
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Pay Type:
Salary
Pay: $66,560.00 – $99,000.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Restaurant Manager

The Restaurant Manager reports directly to the General Manager.  This position requires previous training and experience within the restaurant and hospitality management field.  As a Manager, you will assist the General Manager in creating a united team to bring the concept forward and support the policies and procedures of CRG to deliver quality product and great service while maintaining budgeted financial guidelines.
 
This position is a “hands-on, multi-tasking” position, which requires working on the floor during high volume and holiday periods as well as when training and developing employees.  The Manager is responsible for ensuring the delivery of high food and beverage quality, a trained FOH Team, maintaining cost controls all while creating an exceptional dining experience for Guests of CRG.  Operational knowledge is necessary within this position and daily duties incorporate actively controlling the restaurant’s profits, sales and customer service in accordance with company standards and direction from the General Manager.

Job Responsibilities

Productivity

  • Make sure the restaurant is set up on time with staff levels reflecting projected volume
  • Greet staff as they arrive and assist in preparing the restaurant to receive Guests
  • Greet Guests as they arrive and be on the floor during service hours to ensure an efficient service
  • Respond promptly to Guest requests in a polite and professional fashion
  • Attempt to limit and resolve all problems related to Guests’ service
  • Attempt to limit and resolve all staff related issues
  • Assist with Guest checks and processing payments using the POS system during service
  • Manage meal and rest breaks to avoid penalties and to maximize productivity

Administrative/HR

  • Complete administrative tasks as assigned by the General Manager
  • Complete HR responsibilities including employee onboarding, training, schedules, payroll, reviews and reports as assigned by the General Manager
  • Understand and complete accounting needs and processes daily
  • Establish and maintain proper inventory levels
  • Order supplies to cover flow of business without excessive purchasing
  • Utilize company established policies, procedures and forms
  • Focus on conservation throughout the property, save water and energy when possible
  • Think Green – recycle and reuse where appropriate to control waste

Payroll

  • Follow company established procedures for tracking & processing labor dollars on daily, weekly and monthly basis
  • Adherence to Federal & State wage and labor regulations
  • Maintain proper staffing levels always to avoid or reduce overtime expenses
  • Make hiring recommendations for FOH positions to the General Manager

Safety

  • Create a safety-first culture in the Restaurant
  • Use the Injury Illness Prevention Program to maintain a safety-first culture
  • Document Guests and Employee Injury and Illness incidents per company policies
  • Workers compensation reporting and management of claims
  • Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology
  • Responsible for overall cleanliness of the restaurant
  • Adhere to all restaurant safety guidelines

Facility Repair & Maintenance

  • Responsible for making repair and improvement recommendations to the General Manager
  • Provide safe working environment for employees by maintaining facility and equipment in their optimal working condition

Staff Training & Development

  • Provide proper and detailed training for hourly personnel based on company established criteria
  • Follow the Managers Policy & Procedure Manual (MPPM) for all established rules and guidelines
  • Documenting staff work performance including coaching and counseling
  • Provide ongoing training for all positions as assigned

Communication

  • Mentor and challenge employees to focus on development and growth
  • Encourage all Front of House employees by promoting a high level of knowledge and efficiency
  • Keep FOH employees updated on recipe and food preparation changes
  • Keep FOH employees updated on food safety and allergy guidelines
  • Utilize communication tools (Memos, Manager’s log, Bulletin Board, Intranet, etc.) to keep staff informed of any changes in company policies or procedures

Necessary Knowledge, Skills and Abilities

  • Minimum 1-2 years’ full service, high volume restaurant experience
  • High school diploma or equivalent
  • Professional and proficient verbal and written communication skills
  • Knowledge of Microsoft Word and Excel applications, knowledge of back office POS operating systems and general accounting practices
  • ServSafe certification

Physical Demands

While performing the duties of this job, the employee works in a fast-paced and high-volume restaurant setting.  Because the environment includes a kitchen and customer seating area, the noise level may be disruptive at times.  The position requires that you can stand, walk, lift, twist and bend for up to 10 hours a day and can lift to 50 lbs.

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Expeditor/Food Runner

Responsibilities

  • Ensure an efficient flow of orders coming from the kitchen
  • Read tickets and ensure orders are being prepared with the correct priority
  • Check dishes before delivery for accuracy, temperature and presentation
  • Assist in the final preparation, assembly or garnish of dishes
  • Greet and acknowledge every Guest with a friendly smile
  • Deliver food in timely manner while providing friendly and attentive service
  • Announce each menu item as you’re serving the Guest
  • Respond promptly to Guest requests in a polite and professional fashion
  • Promptly communicate with server of any other Guests’ requests
  • Support other tasks as needed (ex: clearing dishes, stocking, garnish prep, etc.)
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Minimum age requirement of 21 years
  • Education or equivalent experience in mixology an advantage
  • Working knowledge of bar equipment
  • Working knowledge of spirits, beer and wine including brand names and garnishes
  • Possess a clear understanding of weights and measures
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 15-30 lbs.
  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day
  • Able to climb stairs while carrying 15-30 lbs.

Shift(s):

  • AM Shift
  • Full-Time

Experience Level: 6 months – 1 year

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Prep Cook

Responsibilities

  • Clean and stock prep area to ensure an efficient service
  • Receive deliveries and store product
  • Prepare ingredients for dishes offered on the menu according to recipe specifications and within normal production times
  • Wash, chop, grate and slice vegetables to go in various dishes
  • Cut and slice meats to the appropriate portion size
  • Undertake basic cooking duties such as reducing sauces and parboiling food as assigned
  • Maintain high standard and consistency of quality and presentation
  • Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology
  • Label, stock and organize all ingredients on shelves
  • Handle, store and rotate all food products to maintain freshness
  • Track and report food waste
  • Stock inventory
  • Knife skills and ability to operate kitchen equipment required
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • Possess a clear understanding of weights and measures
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM/PM Shift
  • Part-Time
  • Full-Time

Experience Level: 6 months – 1 year

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Line Cook

Responsibilities

  • Clean and stock line to ensure an efficient service
  • Prepare all food items as directed in a sanitary and timely manner
  • Follow recipes, controls, portion and presentation specifications as set by the restaurant
  • Follow proper plate presentation and garnish set up for all dishes
  • Maintain high standard and consistency of food quality and presentation
  • Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology
  • Handle, store and rotate all food products to maintain freshness
  • Prepare prep lists
  • Track and report food waste
  • Stock inventory
  • Knife skills and ability to operate kitchen equipment required
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • Possess a clear understanding of weights and measures
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM/PM Shift
  • Part-Time
  • Full-Time

Experience Level: 1 – 2 years

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Server

Responsibilities

  • Greet and acknowledge every Guest with a friendly smile and introduce yourself
  • Offer beverage, wine and cocktail recommendations
  • Check identification to verify Guests are of legal drinking age
  • Maintain up-to-date knowledge of all menu items and daily specials
  • Be aware of allergy information on menu items
  • Make food and beverage recommendations and answer all related inquiries
  • Take beverage and food orders and enter orders in the POS system
  • Communicate regularly with Guests and anticipate needs (refill drinks, clear plates, etc.)
  • Respond promptly to Guest requests in a polite and professional fashion
  • Process Guest payments including credit card, cash and gift card transactions
  • Maintain a cash bank, if required
  • Keep service stations stocked and prepared to ensure an efficient service
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Minimum age requirement of 21 years
  • Working knowledge of bar equipment
  • Working knowledge of spirits, beer and wine including brand names and garnishes
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Open Table knowledge an advantage
  • Able to lift 15-30 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day
  • Able to climb stairs while carrying 15-30 lbs.

Shift(s):

  • AM Shift
  • Part-Time

Experience Level: 1 – 2 years

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Bartender

Responsibilities

  • Greet Guests and present beverage and food menus
  • Provide drink and food recommendations and answer all related inquiries
  • Check identification to verify Guests are of legal drinking age
  • Take orders from serving staff and directly from Guests
  • Prepare and serve alcoholic and non-alcoholic drinks in accordance with recipes
  • Deliver drinks and food in timely manner while providing friendly and attentive service
  • Cut fruit and garnishes for drinks in accordance with recipes
  • Stock bar and ensure cleanliness behind the bar and lounge area at all times
  • Respond promptly to Guest requests in a polite and professional fashion
  • Attempt to limit problems related to Guests’ excessive drinking by following established procedures
  • Prepare Guest checks and process payments using the POS system
  • Balance cash register at the start and close of each shift
  • Arrange glasses and bar equipment into attractive and functional displays
  • Monitor inventory
  • Order and restock bar inventory
  • Switch out kegs when needed
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Must be dependable and timely
  • Minimum age requirement of 21 years
  • Education or equivalent experience in mixology an advantage
  • Working knowledge of bar equipment
  • Working knowledge of spirits, beer and wine including brand names and garnishes

Skills:

  • Numeracy and cash handling skills
  • Open Table knowledge an advantage
  • Able to lift 15-30 lbs.

Shift(s):

  • PM Shift
  • Full-Time

Experience Level: 6 months – 1 year

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Host/Hostess

Responsibilities

  • Make sure all menus are wiped down, free of spots or stains and complete
  • Make sure entry and doors are clean, free of debris and inviting
  • Check with Manager to assure there are no large parties or private parties you need to know about
  • Review seating chart and organize reservations (planning is everything when running an effective host stand)
  • Ensure dining room is set to restaurant standards
  • Check with the kitchen and service staff to ensure they are ready to accept Guests
  • Answer phones and assist callers with reservations and any other requested information.
  • Greet and acknowledge every Guest with a friendly smile, escort them to their table and present menus
  • Communicate with servers when Guests have been seated in their station
  • Make sure server is aware they have been sat
  • Manage restaurant waiting list to accurately set Guest expectations while maintain an even flow across server stations
  • Say good-bye to all Guests.  Check to make sure everything was wonderful. If there was any kind of problem quickly get a Manager
  • The host or hostess is the first impression the Guest receives when they come to our restaurant, and they are also the last. We want it to be a memorable impression.
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Weekends, holidays and evenings required

Skills:

  • Open Table knowledge an advantage
  • Able to lift 15-30 lbs.

Shift(s):

  • Part-Time

Experience Level: 6 months – 1 year

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Line Cook

Responsibilities

  • Clean and stock line to ensure an efficient service
  • Prepare all food items as directed in a sanitary and timely manner
  • Follow recipes, controls, portion and presentation specifications as set by the restaurant
  • Follow proper plate presentation and garnish set up for all dishes
  • Maintain high standard and consistency of food quality and presentation
  • Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology
  • Handle, store and rotate all food products to maintain freshness
  • Prepare prep lists
  • Track and report food waste
  • Stock inventory
  • Knife skills and ability to operate kitchen equipment required
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Possess a clear understanding of weights and measures
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 15-30 lbs.
  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM/PM Shift
  • Part-Time
  • Full-Time

Experience Level: 6 months – 1 year

Pay Type:
Hourly
Pay: $16.00 – $16.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Cocktail Server

Responsibilities

  • Greet and acknowledge every Guest with a friendly smile
  • Check identification to verify Guests are of legal drinking age
  • Provide drink and food recommendations and answer all related inquiries
  • Maintain up-to-date knowledge of all menu items and daily specials
  • Take beverage and food orders and enter orders in the POS system
  • Deliver drinks and food in timely manner while providing friendly and attentive service
  • Respond promptly to Guest requests in a polite and professional fashion
  • Process Guest payments including credit card, cash and gift card transactions
  • Maintain a cash bank, if required
  • Clear, wipe down and reset tables for next Guest
  • Work with the bar staff to ensure work areas are stocked with glasses and garnishments are replenished throughout the shift
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Minimum age requirement of 21 years
  • Working knowledge of spirits, beer and wine including brand names and garnishes

Skills:

  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM Shift
  • PM Shift
  • Part-Time

Experience Level: 1 – 2 years

Pay Type:
Hourly
Pay: $16.85 – $16.85

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Houseman

Responsibilities

  • Maintain cleanliness and organization of any banquet rooms, hallways, storage and service areas
  • Inventory and care for banquet supplies such as linens, chairs, china, glassware, flatware and decorations
  • Set up banquet rooms per the specifications of a banquet event orders and then reset the room to its original state after the event concludes
  • Set up platforms, dance floors, projectors, screens, podiums, easels, banquet props, etc. as needed
  • During events assist servers, transporting of tables and equipment set up
  • Help transport food, beverages, decorations and equipment to an off-premise event location
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 15-30 lbs.
  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM/PM Shift
  • Part-Time

Experience Level: 1 – 2 years

Pay Type:
Hourly
Pay: $16.85 – $16.85

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Banquet Server

Responsibilities:

  • Setup event space, buffets, food and beverage stations as set by the event BEO and company standards
  • Assist with food and table preparations for the event including linens, place settings, polished silverware, glassware, etc.
  • Greet and assist Guests upon arrival providing assistance with seating and beverage service
  • Replenish buffets and food stations efficiently and in a timely manner
  • Have knowledge of the plated dinners and adequately present to Guests with synchronized service
  • Provide exceptional service, check-in regularly and respond promptly to Guests by anticipating needs such as refilling drinks, clearing plates, etc.
  • Communicate with banquet supervisor as well as other servers and event organizers
  • Clean up venue after event ends and assist with inventory, food storage and other closeout tasks
  • Comply with sanitation regulations and safety standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • Part-Time

Experience Level: 1 – 2 years

Pay Type:
Hourly
Pay: $16.85 – $16.85

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Bartender

Responsibilities

  • Greet Guests and present beverage and food menus
  • Provide drink and food recommendations and answer all related inquiries
  • Check identification to verify Guests are of legal drinking age
  • Take orders from serving staff and directly from Guests
  • Prepare and serve alcoholic and non-alcoholic drinks in accordance with recipes
  • Deliver drinks and food in timely manner while providing friendly and attentive service
  • Cut fruit and garnishes for drinks in accordance with recipes
  • Stock bar and ensure cleanliness behind the bar and lounge area at all times
  • Respond promptly to Guest requests in a polite and professional fashion
  • Attempt to limit problems related to Guests’ excessive drinking by following established procedures
  • Prepare Guest checks and process payments using the POS system
  • Balance cash register at the start and close of each shift
  • Arrange glasses and bar equipment into attractive and functional displays
  • Monitor inventory
  • Order and restock bar inventory
  • Switch out kegs when needed
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Minimum age requirement of 21 years
  • Education or equivalent experience in mixology an advantage
  • Working knowledge of bar equipment
  • Working knowledge of spirits, beer and wine including brand names and garnishes
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM Shift
  • PM Shift
  • AM/PM Shift
  • Part-Time

Experience Level: 2+ years

Pay Type:
Hourly
Pay: $16.85 – $16.85

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Prep Cook

Responsibilities

  • Clean and stock prep area to ensure an efficient service
  • Receive deliveries and store product
  • Prepare ingredients for dishes offered on the menu according to recipe specifications and within normal production times
  • Wash, chop, grate and slice vegetables to go in various dishes
  • Cut and slice meats to the appropriate portion size
  • Undertake basic cooking duties such as reducing sauces and parboiling food as assigned
  • Maintain high standard and consistency of quality and presentation
  • Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology
  • Label, stock and organize all ingredients on shelves
  • Handle, store and rotate all food products to maintain freshness
  • Track and report food waste
  • Stock inventory
  • Knife skills and ability to operate kitchen equipment required
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Possess a clear understanding of weights and measures
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • Part-Time

Experience Level: 6 months – 1 year

Pay Type:
Hourly
Pay: $16.85 – $16.85

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Sous Chef

Position Summary

The Sous Chef reports directly to the Executive Chef. This individual must be familiar with the kitchen’s operations so they can fill in for the Executive Chef when needed and assist in resolving any problems that may arise on the job. A Sous Chef must possess the ability to quickly and authoritatively delegate job tasks to the Heart of the House staff. They must also be able to draw upon their experience to cover roles when needed and to effectively coach the HOH staff.

The Sous Chef is responsible for planning and directing food preparation in the kitchen. This will involve supervising the entire HOH staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. The Sous Chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of the Chef Team.

The Sous Chef may also be responsible for menu development, ordering, inventory, processing invoices, scheduling and human resource issues. A large portion of a sous chef’s duties are technical and they are very involved in daily production.

Job Responsibilities

Productivity

  • Stations are set up on time with quantities reflecting projected volume
  • Prep is directed by the Chef on duty to assure maximum productivity and to avoid waste
  • Breaks are taken at set times assigned by the Chef on duty to avoid penalties and to maximize productivity
  • Employees notify Executive Chef or Sous Chef when they leave the line for break, bathroom, or any other circumstances

Daily Station/Line Checks – Prior to each meal period

  • Sanitizer in all stations
  • Check rotation of product
  • Smell, look and taste all food items
  • Consistency in prepared items (sauce, salsas, mixes, etc.)
  • Verify portion size (spot check with scale)
  • Quantity is determined by the daily PMIX
  • Confirm stations are set and ready for service per PMIX

Food Handling

  • Follow all food safety guidelines to ensure all food products are safe for consumption
  • Adherence to all State, Federal, and local health department regulations
  • Consistently monitor time and temperature of all food products
  • Ensure all food specifications and recipes are followed
  • Keep specification book updated and in good condition

Safety

  • Maintain a safety-first culture in the Heart of House
  • Document Guests and Employee Injury & Illness incidents
  • Workers compensation reporting
  • Adhere to all safety guidelines (cut gloves, non-slip shoes and chemical hazard communication)
  • Responsible for overall cleanliness of the kitchen

Facility Repair & Maintenance

  • Responsible for making repair and improvement recommendations to Executive Chef
  • Provide safe working environment for employees by maintaining facility and equipment in their optimal working condition

Staff Training & Development

  • Provide proper and detailed training for hourly personnel based on company established criteria
  • Follow the Managers Policy & Procedure Manual (MPPM) for all established rules and guidelines
  • Provide timely and detailed performance evaluations for hourly HOH Team
  • Document staff work performance including coaching and counseling
  • Provide ongoing training for all positions in HOH and FOH

Communication

  • Provide information necessary for employees to perform their job consistently and efficiently
  • Daily Specials – explain portions, cooking methods, and presentation
  • Ensure items are prepared for each station to reflect forecasted sales
  • Feedback on daily service outlining execution and speed of service
  • Evaluate HOH employees’ technique and pass along to the Executive Chef

Necessary Knowledge, Skills and Abilities

  • Minimum 3-years full service, high volume restaurant experience
  • High school diploma or equivalent
  • Culinary degree, AA or BA degree a plus 
  • Professional and proficient verbal and written communication skills
  • Knowledge of Microsoft Word and Excel applications, knowledge of back office POS operating systems and general accounting practices 
  • ServSafe Certification

Physical Demands

While performing the duties of this job, the employee works in a fast-paced and high-volume restaurant setting.  Because the environment includes a kitchen and customer seating area, the noise level may be disruptive at times.  The position requires the ability to stand, walk, lift, twist and bend for up to 10 hours a day and lift 50 lbs.

 

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • Minimum age requirement of 21 years
  • Education or equivalent experience in mixology an advantage
  • Working knowledge of bar equipment
  • Working knowledge of spirits, beer and wine including brand names and garnishes
  • Possess a clear understanding of weights and measures
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Serve Safe Certification required
  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM/PM Shift
  • Full-Time

Experience Level: 3+ years

Pay Type:
Hourly
Pay: $23.00 – $26.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Kitchen Manager

Position Summary

The Kitchen Manager reports directly to the Executive Chef.  This individual must be familiar with the kitchen’s operations and assist in resolving any problems that may arise in the kitchen area of the restaurant.  A Kitchen Manager must possess the ability to quickly and authoritatively delegate job tasks to the Heart of the House staff. They must also be able to draw upon their experience to cover roles when needed and to effectively coach the HOH staff.
The Kitchen Manager is responsible for hiring staff, purchasing food and stock, and making sure everyone is trained on proper food preparation and kitchen safety techniques.  In addition, the Kitchen Manager sets an example of our standards always, whether it is organization, cleanliness or food safety.  They must ensure the food looks good, is cooked properly, the portions are correct and it is cooked and served quickly. Kitchen Managers also make sure the kitchen is properly cleaned on a regular schedule, food is disposed of properly and the kitchen meets all sanitary standards.
The Kitchen Manager may also be responsible for keeping tabs on food costs, waste and employee hours, doing their best to optimize profit for the company and create the best dining experience for the Guest. 

Job Responsibilities

Productivity
  • This is a leadership position responsible for the development and operation of their team to support one of the most critical factors in our success, food quality
  • A thorough knowledge of our recipes and food preparation procedures in order to effectively manage the standards with team members.
  • Prep is directed to ensure maximum productivity and to avoid waste
  • Manage food quality standards by consistently monitoring the temperature of hot food as well as ensuring that our cold food is stored according to standards
  • Ensure a sense of urgency from all kitchen team members at all times
  • Manage team member schedules, breaks and meal periods to avoid penalties and to maximize productivity
  • Ensure cleanliness and safety on a daily basis
  • Monitor and manage food waste on a shift by shift basis
  • Manage food and stock deliveries for accuracy to invoices/inventory, safe handling of received products and notifying vendors of rejected/misdelivered items
Daily Station/Line Checks – Prior to each meal period
  • Sanitizer in all stations
  • Check rotation of product and manage proper storage procedure
  • Look at, smell and taste all food items
  • Consistency in prepared items (sauce, salsas, mixes, etc.)
  • Verify portion size (spot check with scale)
  • Confirm stations are set and ready for service per daily PMIX
Food Handling
  • Follow all food safety guidelines to ensure all food products are safe for consumption
  • Adherence to all State, Federal, and local health department regulations
  • Consistently monitor time and temperature of all food products
  • Ensure all food specifications and recipes are followed 
  • Keep specification book updated and in good condition
Safety 
  • Maintain a safety-first culture in the Heart of House
  • Document Guests and Employee Injury and Illness incidents
  • Workers compensation reporting
  • Adhere to all safety guidelines (cut gloves, non-slip shoes and chemical hazard communication)
  • Provide oversight to the cleaning program
  • Provide oversite to the safety program
Facility Repair & Maintenance
  • Responsible for making repair as needed to kitchen equipment or complete maintenance requests
  • Responsible for overall condition of kitchen equipment, building and kitchen area of restaurant
  • Provide safe working environment for employees by maintaining facility and equipment in their optimal working condition
Staff Training & Development
  • Provide proper and detailed training and cross-training for hourly personnel based on company established criteria
  • Follow the Managers Policy & Procedure Manual (MPPM) for all established rules and guidelines
  • Provide timely and detailed performance evaluations for hourly HOH Team
  • Document staff work performance including coaching and counseling 
  • Provide ongoing training for all positions in HOH and FOH
Communication
  • Provide information necessary for employees to perform their job consistently and efficiently
  • Daily Specials – explain portions, cooking methods, and presentation
  • Ensure items are prepared for each station to reflect forecasted sales
  • Feedback on daily service outlining execution and speed of service 
  • Evaluate HOH employees’ technique and pass along to the Executive Chef

Necessary Knowledge, Skills and Abilities

  • Minimum 3-years full service, high volume restaurant experience
  • High school diploma or equivalent
  • Professional and proficient verbal and written communication skills
  • Knowledge of Microsoft Word and Excel applications, knowledge of back office POS operating systems and general accounting practices a plus
  • ServSafe certification

Physical Demands

While performing the duties of this job, the employee works in a fast-paced and high-volume restaurant setting.  Because the environment includes a kitchen and customer seating area, the noise level may be disruptive at times.  The position requires the ability to stand, walk, lift, twist and bend for up to 10 hours a day and lift 50 lbs.

Pay Type:
Hourly
Pay: $23.00 – $26.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Server

Responsibilities

  • Greet and acknowledge every Guest with a friendly smile and introduce yourself
  • Offer beverage, wine and cocktail recommendations
  • Check identification to verify Guests are of legal drinking age
  • Maintain up-to-date knowledge of all menu items and daily specials
  • Be aware of allergy information on menu items
  • Make food and beverage recommendations and answer all related inquiries
  • Take beverage and food orders and enter orders in the POS system
  • Communicate regularly with Guests and anticipate needs (refill drinks, clear plates, etc.)
  • Respond promptly to Guest requests in a polite and professional fashion
  • Process Guest payments including credit card, cash and gift card transactions
  • Maintain a cash bank, if required
  • Keep service stations stocked and prepared to ensure an efficient service
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM/PM Shift
  • Part-Time

Experience Level: 2+ years

Pay Type:
Hourly
Pay: $16.85 – $16.85

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Restaurant Manager

The Restaurant Manager reports directly to the General Manager.  This position requires previous training and experience within the restaurant and hospitality management field.  As a Manager, you will assist the General Manager in creating a united team to bring the concept forward and support the policies and procedures of CRG to deliver quality product and great service while maintaining budgeted financial guidelines.
 
This position is a “hands-on, multi-tasking” position, which requires working on the floor during high volume and holiday periods as well as when training and developing employees.  The Manager is responsible for ensuring the delivery of high food and beverage quality, a trained FOH Team, maintaining cost controls all while creating an exceptional dining experience for Guests of CRG.  Operational knowledge is necessary within this position and daily duties incorporate actively controlling the restaurant’s profits, sales and customer service in accordance with company standards and direction from the General Manager.

Job Responsibilities

Productivity

  • Make sure the restaurant is set up on time with staff levels reflecting projected volume
  • Greet staff as they arrive and assist in preparing the restaurant to receive Guests
  • Greet Guests as they arrive and be on the floor during service hours to ensure an efficient service
  • Respond promptly to Guest requests in a polite and professional fashion
  • Attempt to limit and resolve all problems related to Guests’ service
  • Attempt to limit and resolve all staff related issues
  • Assist with Guest checks and processing payments using the POS system during service
  • Manage meal and rest breaks to avoid penalties and to maximize productivity

Administrative/HR

  • Complete administrative tasks as assigned by the General Manager
  • Complete HR responsibilities including employee onboarding, training, schedules, payroll, reviews and reports as assigned by the General Manager
  • Understand and complete accounting needs and processes daily
  • Establish and maintain proper inventory levels
  • Order supplies to cover flow of business without excessive purchasing
  • Utilize company established policies, procedures and forms
  • Focus on conservation throughout the property, save water and energy when possible
  • Think Green – recycle and reuse where appropriate to control waste

Payroll

  • Follow company established procedures for tracking & processing labor dollars on daily, weekly and monthly basis
  • Adherence to Federal & State wage and labor regulations
  • Maintain proper staffing levels always to avoid or reduce overtime expenses
  • Make hiring recommendations for FOH positions to the General Manager

Safety

  • Create a safety-first culture in the Restaurant
  • Use the Injury Illness Prevention Program to maintain a safety-first culture
  • Document Guests and Employee Injury and Illness incidents per company policies
  • Workers compensation reporting and management of claims
  • Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology
  • Responsible for overall cleanliness of the restaurant
  • Adhere to all restaurant safety guidelines

Facility Repair & Maintenance

  • Responsible for making repair and improvement recommendations to the General Manager
  • Provide safe working environment for employees by maintaining facility and equipment in their optimal working condition

Staff Training & Development

  • Provide proper and detailed training for hourly personnel based on company established criteria
  • Follow the Managers Policy & Procedure Manual (MPPM) for all established rules and guidelines
  • Documenting staff work performance including coaching and counseling
  • Provide ongoing training for all positions as assigned

Communication

  • Mentor and challenge employees to focus on development and growth
  • Encourage all Front of House employees by promoting a high level of knowledge and efficiency
  • Keep FOH employees updated on recipe and food preparation changes
  • Keep FOH employees updated on food safety and allergy guidelines
  • Utilize communication tools (Memos, Manager’s log, Bulletin Board, Intranet, etc.) to keep staff informed of any changes in company policies or procedures

Necessary Knowledge, Skills and Abilities

  • Minimum 1-2 years’ full service, high volume restaurant experience
  • High school diploma or equivalent
  • Professional and proficient verbal and written communication skills
  • Knowledge of Microsoft Word and Excel applications, knowledge of back office POS operating systems and general accounting practices
  • ServSafe certification

Physical Demands

While performing the duties of this job, the employee works in a fast-paced and high-volume restaurant setting.  Because the environment includes a kitchen and customer seating area, the noise level may be disruptive at times.  The position requires that you can stand, walk, lift, twist and bend for up to 10 hours a day and can lift to 50 lbs.

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Minimum age requirement of 21 years
  • Education or equivalent experience in mixology an advantage
  • Working knowledge of bar equipment
  • Working knowledge of spirits, beer and wine including brand names and garnishes
  • Possess a clear understanding of weights and measures
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Numeracy and cash handling skills
  • Food Handlers card required
  • Serve Safe Certification required
  • Toast POS knowledge an advantage
  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day
  • Able to climb stairs while carrying 15-30 lbs.

Shift(s):

  • AM/PM Shift
  • Full-Time

Experience Level: 1 – 2 years

Pay Type:
Hourly
Pay: $21.00 – $25.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Restaurant Manager

The Restaurant Manager reports directly to the General Manager.  This position requires previous training and experience within the restaurant and hospitality management field.  As a Manager, you will assist the General Manager in creating a united team to bring the concept forward and support the policies and procedures of CRG to deliver quality product and great service while maintaining budgeted financial guidelines.
 
This position is a “hands-on, multi-tasking” position, which requires working on the floor during high volume and holiday periods as well as when training and developing employees.  The Manager is responsible for ensuring the delivery of high food and beverage quality, a trained FOH Team, maintaining cost controls all while creating an exceptional dining experience for Guests of CRG.  Operational knowledge is necessary within this position and daily duties incorporate actively controlling the restaurant’s profits, sales and customer service in accordance with company standards and direction from the General Manager.

Job Responsibilities

Productivity

  • Make sure the restaurant is set up on time with staff levels reflecting projected volume
  • Greet staff as they arrive and assist in preparing the restaurant to receive Guests
  • Greet Guests as they arrive and be on the floor during service hours to ensure an efficient service
  • Respond promptly to Guest requests in a polite and professional fashion
  • Attempt to limit and resolve all problems related to Guests’ service
  • Attempt to limit and resolve all staff related issues
  • Assist with Guest checks and processing payments using the POS system during service
  • Manage meal and rest breaks to avoid penalties and to maximize productivity

Administrative/HR

  • Complete administrative tasks as assigned by the General Manager
  • Complete HR responsibilities including employee onboarding, training, schedules, payroll, reviews and reports as assigned by the General Manager
  • Understand and complete accounting needs and processes daily
  • Establish and maintain proper inventory levels
  • Order supplies to cover flow of business without excessive purchasing
  • Utilize company established policies, procedures and forms
  • Focus on conservation throughout the property, save water and energy when possible
  • Think Green – recycle and reuse where appropriate to control waste

Payroll

  • Follow company established procedures for tracking & processing labor dollars on daily, weekly and monthly basis
  • Adherence to Federal & State wage and labor regulations
  • Maintain proper staffing levels always to avoid or reduce overtime expenses
  • Make hiring recommendations for FOH positions to the General Manager

Safety

  • Create a safety-first culture in the Restaurant
  • Use the Injury Illness Prevention Program to maintain a safety-first culture
  • Document Guests and Employee Injury and Illness incidents per company policies
  • Workers compensation reporting and management of claims
  • Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology
  • Responsible for overall cleanliness of the restaurant
  • Adhere to all restaurant safety guidelines

Facility Repair & Maintenance

  • Responsible for making repair and improvement recommendations to the General Manager
  • Provide safe working environment for employees by maintaining facility and equipment in their optimal working condition

Staff Training & Development

  • Provide proper and detailed training for hourly personnel based on company established criteria
  • Follow the Managers Policy & Procedure Manual (MPPM) for all established rules and guidelines
  • Documenting staff work performance including coaching and counseling
  • Provide ongoing training for all positions as assigned

Communication

  • Mentor and challenge employees to focus on development and growth
  • Encourage all Front of House employees by promoting a high level of knowledge and efficiency
  • Keep FOH employees updated on recipe and food preparation changes
  • Keep FOH employees updated on food safety and allergy guidelines
  • Utilize communication tools (Memos, Manager’s log, Bulletin Board, Intranet, etc.) to keep staff informed of any changes in company policies or procedures

Necessary Knowledge, Skills and Abilities

  • Minimum 1-2 years’ full service, high volume restaurant experience
  • High school diploma or equivalent
  • Professional and proficient verbal and written communication skills
  • Knowledge of Microsoft Word and Excel applications, knowledge of back office POS operating systems and general accounting practices
  • ServSafe certification

Physical Demands

While performing the duties of this job, the employee works in a fast-paced and high-volume restaurant setting.  Because the environment includes a kitchen and customer seating area, the noise level may be disruptive at times.  The position requires that you can stand, walk, lift, twist and bend for up to 10 hours a day and can lift to 50 lbs.

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Minimum age requirement of 21 years
  • Education or equivalent experience in mixology an advantage
  • Working knowledge of bar equipment
  • Working knowledge of spirits, beer and wine including brand names and garnishes
  • Possess a clear understanding of weights and measures
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Food Handlers card required
  • Serve Safe Certification required
  • Toast POS knowledge an advantage
  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day
  • Able to climb stairs while carrying 15-30 lbs.

Shift(s):

  • AM/PM Shift
  • Full-Time

Experience Level: Entry Level – little to no experience

Pay Type:
Hourly
Pay: $21.00 – $26.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Bartender

Responsibilities

  • Greet Guests and present beverage and food menus
  • Provide drink and food recommendations and answer all related inquiries
  • Check identification to verify Guests are of legal drinking age
  • Take orders from serving staff and directly from Guests
  • Prepare and serve alcoholic and non-alcoholic drinks in accordance with recipes
  • Deliver drinks and food in timely manner while providing friendly and attentive service
  • Cut fruit and garnishes for drinks in accordance with recipes
  • Stock bar and ensure cleanliness behind the bar and lounge area at all times
  • Respond promptly to Guest requests in a polite and professional fashion
  • Attempt to limit problems related to Guests’ excessive drinking by following established procedures
  • Prepare Guest checks and process payments using the POS system
  • Balance cash register at the start and close of each shift
  • Arrange glasses and bar equipment into attractive and functional displays
  • Monitor inventory
  • Order and restock bar inventory
  • Switch out kegs when needed
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Minimum age requirement of 21 years
  • Education or equivalent experience in mixology an advantage
  • Working knowledge of bar equipment
  • Working knowledge of spirits, beer and wine including brand names and garnishes
  • Possess a clear understanding of weights and measures
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Numeracy and cash handling skills
  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM/PM Shift
  • Part-Time
  • Full-Time

Experience Level: 3+ years

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Busser

Responsibilities

  • Responsible for setting and resetting dining tables
  • Responsible for overall cleanliness of the dining room before, during and after service
  • Keep service stations stocked and prepared to ensure an efficient service
  • Deliver water and bread in a timely manner
  • Respond promptly to Guest requests in a polite and professional fashion
  • Promptly communicate with server of any other Guests’ requests
  • Remove dishes, glassware and silverware from tables after each course
  • Carry dirty dishes from service station to dish room and return with clean stock
  • Polish silverware
  • Empty trash cans
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day
  • Able to climb stairs while carrying 15-30 lbs.

Shift(s):

  • AM/PM Shift
  • Part-Time

Experience Level: Entry Level – little to no experience

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Sous Chef

Position Summary

The Sous Chef reports directly to the Executive Chef. This individual must be familiar with the kitchen’s operations so they can fill in for the Executive Chef when needed and assist in resolving any problems that may arise on the job. A Sous Chef must possess the ability to quickly and authoritatively delegate job tasks to the Heart of the House staff. They must also be able to draw upon their experience to cover roles when needed and to effectively coach the HOH staff.

The Sous Chef is responsible for planning and directing food preparation in the kitchen. This will involve supervising the entire HOH staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. The Sous Chef may also need to effectively discipline underperforming staff members, as well as provide incentives for staff members to go above and beyond the expectations of the Chef Team.

The Sous Chef may also be responsible for menu development, ordering, inventory, processing invoices, scheduling and human resource issues. A large portion of a sous chef’s duties are technical and they are very involved in daily production.

Job Responsibilities

Productivity

  • Stations are set up on time with quantities reflecting projected volume
  • Prep is directed by the Chef on duty to assure maximum productivity and to avoid waste
  • Breaks are taken at set times assigned by the Chef on duty to avoid penalties and to maximize productivity
  • Employees notify Executive Chef or Sous Chef when they leave the line for break, bathroom, or any other circumstances

Daily Station/Line Checks – Prior to each meal period

  • Sanitizer in all stations
  • Check rotation of product
  • Smell, look and taste all food items
  • Consistency in prepared items (sauce, salsas, mixes, etc.)
  • Verify portion size (spot check with scale)
  • Quantity is determined by the daily PMIX
  • Confirm stations are set and ready for service per PMIX

Food Handling

  • Follow all food safety guidelines to ensure all food products are safe for consumption
  • Adherence to all State, Federal, and local health department regulations
  • Consistently monitor time and temperature of all food products
  • Ensure all food specifications and recipes are followed
  • Keep specification book updated and in good condition

Safety

  • Maintain a safety-first culture in the Heart of House
  • Document Guests and Employee Injury & Illness incidents
  • Workers compensation reporting
  • Adhere to all safety guidelines (cut gloves, non-slip shoes and chemical hazard communication)
  • Responsible for overall cleanliness of the kitchen

Facility Repair & Maintenance

  • Responsible for making repair and improvement recommendations to Executive Chef
  • Provide safe working environment for employees by maintaining facility and equipment in their optimal working condition

Staff Training & Development

  • Provide proper and detailed training for hourly personnel based on company established criteria
  • Follow the Managers Policy & Procedure Manual (MPPM) for all established rules and guidelines
  • Provide timely and detailed performance evaluations for hourly HOH Team
  • Document staff work performance including coaching and counseling
  • Provide ongoing training for all positions in HOH and FOH

Communication

  • Provide information necessary for employees to perform their job consistently and efficiently
  • Daily Specials – explain portions, cooking methods, and presentation
  • Ensure items are prepared for each station to reflect forecasted sales
  • Feedback on daily service outlining execution and speed of service
  • Evaluate HOH employees’ technique and pass along to the Executive Chef

Necessary Knowledge, Skills and Abilities

  • Minimum 3-years full service, high volume restaurant experience
  • High school diploma or equivalent
  • Culinary degree, AA or BA degree a plus 
  • Professional and proficient verbal and written communication skills
  • Knowledge of Microsoft Word and Excel applications, knowledge of back office POS operating systems and general accounting practices 
  • ServSafe Certification

Physical Demands

While performing the duties of this job, the employee works in a fast-paced and high-volume restaurant setting.  Because the environment includes a kitchen and customer seating area, the noise level may be disruptive at times.  The position requires the ability to stand, walk, lift, twist and bend for up to 10 hours a day and lift 50 lbs.

 

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Server

Responsibilities

  • Greet and acknowledge every Guest with a friendly smile and introduce yourself
  • Offer beverage, wine and cocktail recommendations
  • Check identification to verify Guests are of legal drinking age
  • Maintain up-to-date knowledge of all menu items and daily specials
  • Be aware of allergy information on menu items
  • Make food and beverage recommendations and answer all related inquiries
  • Take beverage and food orders and enter orders in the POS system
  • Communicate regularly with Guests and anticipate needs (refill drinks, clear plates, etc.)
  • Respond promptly to Guest requests in a polite and professional fashion
  • Process Guest payments including credit card, cash and gift card transactions
  • Maintain a cash bank, if required
  • Keep service stations stocked and prepared to ensure an efficient service
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene

Skills:

  • Numeracy and cash handling skills
  • Able to lift 15-30 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM/PM Shift
  • Part-Time
  • Full-Time

Experience Level: 1 – 2 years

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Line Cook

Responsibilities

  • Clean and stock line to ensure an efficient service
  • Prepare all food items as directed in a sanitary and timely manner
  • Follow recipes, controls, portion and presentation specifications as set by the restaurant
  • Follow proper plate presentation and garnish set up for all dishes
  • Maintain high standard and consistency of food quality and presentation
  • Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology
  • Handle, store and rotate all food products to maintain freshness
  • Prepare prep lists
  • Track and report food waste
  • Stock inventory
  • Knife skills and ability to operate kitchen equipment required
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • Possess a clear understanding of weights and measures
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM Shift
  • PM Shift
  • AM/PM Shift
  • Part-Time
  • Full-Time

Experience Level: 6 months – 1 year

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Dishwasher

Responsibilities

  • ​Clean and stock dish area to ensure an efficient service
  • Primary duties include rinsing, cleaning and sanitizing of all flatware, plates, glassware, pots, pans and storage containers
  • Set up station including dishwasher and three compartment sinks and maintain their cleanliness throughout shift
  • Safely use chemical cleaning products
  • Sweep and mop dish room and kitchen floors
  • Take out trash, recycling and cardboard boxes throughout shift
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Able to work as part of a Team
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • PM Shift
  • Part-Time

Experience Level: 6 months – 1 year

Pay Type:
Hourly
Pay: $17.00 – $19.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Prep Cook

Responsibilities

  • Clean and stock prep area to ensure an efficient service
  • Receive deliveries and store product
  • Prepare ingredients for dishes offered on the menu according to recipe specifications and within normal production times
  • Wash, chop, grate and slice vegetables to go in various dishes
  • Cut and slice meats to the appropriate portion size
  • Undertake basic cooking duties such as reducing sauces and parboiling food as assigned
  • Maintain high standard and consistency of quality and presentation
  • Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology
  • Label, stock and organize all ingredients on shelves
  • Handle, store and rotate all food products to maintain freshness
  • Track and report food waste
  • Stock inventory
  • Knife skills and ability to operate kitchen equipment required
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Possess a clear understanding of weights and measures
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM Shift
  • Part-Time
  • Full-Time

Experience Level: 6 months – 1 year

Pay Type:
Hourly
Pay: $17.00 – $20.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Line Cook

Responsibilities

  • Clean and stock line to ensure an efficient service
  • Prepare all food items as directed in a sanitary and timely manner
  • Follow recipes, controls, portion and presentation specifications as set by the restaurant
  • Follow proper plate presentation and garnish set up for all dishes
  • Maintain high standard and consistency of food quality and presentation
  • Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology
  • Handle, store and rotate all food products to maintain freshness
  • Prepare prep lists
  • Track and report food waste
  • Stock inventory
  • Knife skills and ability to operate kitchen equipment required
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Possess a clear understanding of weights and measures
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM Shift

Experience Level: 1 – 2 years

Pay Type:
Hourly
Pay: $17.00 – $20.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Busser

Responsibilities

  • Responsible for setting and resetting dining tables
  • Responsible for overall cleanliness of the dining room before, during and after service
  • Keep service stations stocked and prepared to ensure an efficient service
  • Deliver water and bread in a timely manner
  • Respond promptly to Guest requests in a polite and professional fashion
  • Promptly communicate with server of any other Guests’ requests
  • Remove dishes, glassware and silverware from tables after each course
  • Carry dirty dishes from service station to dish room and return with clean stock
  • Polish silverware
  • Empty trash cans
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM/PM Shift
  • Part-Time

Experience Level: 6 months – 1 year

Pay Type:
Hourly
Pay: $16.85 – $16.85

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Steward

Responsibilities

  • Provide maintenance, cleanliness and organization of banquet equipment, banquet rooms, kitchens, hallways, storage, and service areas
  • Inventory and care for banquet supplies such as linens, chairs, china, glassware, flatware, buffet station equipment and decorations
  • Set up banquet rooms per the specifications of a banquet event orders
  • Set up platforms, dance floors, projectors, screens, podiums, easels, banquet props as needed
  • During events assist with set up of food staging areas, preparation and delivery of food and beverages
  • Assist in the kitchen when need with prep work, coffee and tea brewing, platting dishes, washing dishes and stock work as needed
  • Keep public and employee areas safe from spills and free of obstructions
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 15-30 lbs.
  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM/PM Shift
  • Part-Time
  • Full-Time

Experience Level: 6 months – 1 year

Pay Type:
Hourly
Pay: $17.00 – $19.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Expeditor/Food Runner

Responsibilities

  • Ensure an efficient flow of orders coming from the kitchen
  • Read tickets and ensure orders are being prepared with the correct priority
  • Check dishes before delivery for accuracy, temperature and presentation
  • Assist in the final preparation, assembly or garnish of dishes
  • Greet and acknowledge every Guest with a friendly smile
  • Deliver food in timely manner while providing friendly and attentive service
  • Announce each menu item as you’re serving the Guest
  • Respond promptly to Guest requests in a polite and professional fashion
  • Promptly communicate with server of any other Guests’ requests
  • Support other tasks as needed (ex: clearing dishes, stocking, garnish prep, etc.)
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene

Skills:

  • Able to lift 15-30 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM Shift
  • PM Shift
  • AM/PM Shift
  • Part-Time

Experience Level: 1 – 2 years

Pay Type:
Hourly
Pay: $16.85 – $16.85

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Cashier/Counter

Responsibilities

  • Greet and acknowledge every Guest with a friendly smile
  • Answer phones and respond to Guest inquiries in a polite and professional fashion
  • Take orders at the counter and enter orders in the POS system
  • Guide Guests through menus while demonstrating thorough knowledge of food, beverages and ingredients
  • Deliver orders perfectly and in a timely manner
  • Manage the register, including credit card, cash and gift card transactions
  • Thank Guests for their visit and invite them back
  • Maintain clean and orderly service areas and complete side work duties
  • Assist with duties in other areas of the restaurant to ensure Guest satisfaction
  • Remain busy during slow times by cleaning, restocking and organizing
  • Balance cash register at the start and close of each shift
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Able to multi-task while maintaining a sense of urgency
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 30-50 lbs.

Shift(s):

  • Part-Time

Experience Level: 6 months – 1 year

Pay Type:
Hourly
Pay: $16.85 – $16.85

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Expeditor/Food Runner

Responsibilities

  • Ensure an efficient flow of orders coming from the kitchen
  • Read tickets and ensure orders are being prepared with the correct priority
  • Check dishes before delivery for accuracy, temperature and presentation
  • Assist in the final preparation, assembly or garnish of dishes
  • Greet and acknowledge every Guest with a friendly smile
  • Deliver food in timely manner while providing friendly and attentive service
  • Announce each menu item as you’re serving the Guest
  • Respond promptly to Guest requests in a polite and professional fashion
  • Promptly communicate with server of any other Guests’ requests
  • Support other tasks as needed (ex: clearing dishes, stocking, garnish prep, etc.)
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM Shift
  • PM Shift
  • AM/PM Shift
  • Part-Time
  • Full-Time

Experience Level: 6 months – 1 year

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Lead Host/Hostess

Responsibilities

  • The Lead Host/Hostess is responsible for managing the front desk and other Host/Hostess in accordance with company standards
  • You will oversee that all responsibilities of the Host/Hostess position are followed to ensure an efficient service
  • Make sure all menus are wiped down, free of spots or stains and complete
  • Make sure entry and doors are clean, free of debris and inviting
  • Check with Manager to assure there are no large parties or private parties you need to know about
  • Review seating chart and organize reservations (planning is everything when running an effective host stand)
  • Ensure dining room is set to restaurant standards
  • Check with the kitchen and service staff to ensure they are ready to accept Guests
  • Answer phones and assist callers with reservations and any other requested information
  • Greet and acknowledge every Guest with a friendly smile, escort them to their table and present menus
  • Communicate with servers when Guests have been seated in their station
  • Manage restaurant waiting list to accurately set Guest expectations while maintain an even flow across server stations 
  • Say good-bye to all Guests.  Check to make sure everything was wonderful. If there was any kind of problem quickly get a Manager
  • The host or hostess is the first impression the Guest receives when they come to our restaurant, and they are also the last. We want it to be a memorable impression.
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Requires a good sense of prioritization and organizational skills
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required

Skills:

  • Able to lift 15-30 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM/PM Shift
  • Part-Time

Experience Level: Entry Level – little to no experience

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Bartender

Responsibilities

  • Greet Guests and present beverage and food menus
  • Provide drink and food recommendations and answer all related inquiries
  • Check identification to verify Guests are of legal drinking age
  • Take orders from serving staff and directly from Guests
  • Prepare and serve alcoholic and non-alcoholic drinks in accordance with recipes
  • Deliver drinks and food in timely manner while providing friendly and attentive service
  • Cut fruit and garnishes for drinks in accordance with recipes
  • Stock bar and ensure cleanliness behind the bar and lounge area at all times
  • Respond promptly to Guest requests in a polite and professional fashion
  • Attempt to limit problems related to Guests’ excessive drinking by following established procedures
  • Prepare Guest checks and process payments using the POS system
  • Balance cash register at the start and close of each shift
  • Arrange glasses and bar equipment into attractive and functional displays
  • Monitor inventory
  • Order and restock bar inventory
  • Switch out kegs when needed
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Minimum age requirement of 21 years
  • Education or equivalent experience in mixology an advantage
  • Working knowledge of bar equipment
  • Working knowledge of spirits, beer and wine including brand names and garnishes
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Experience Level: 1 – 2 years

Pay Type:
Hourly
Pay: $16.85 – $16.85

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Line Cook

Responsibilities

  • Clean and stock line to ensure an efficient service
  • Prepare all food items as directed in a sanitary and timely manner
  • Follow recipes, controls, portion and presentation specifications as set by the restaurant
  • Follow proper plate presentation and garnish set up for all dishes
  • Maintain high standard and consistency of food quality and presentation
  • Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology
  • Handle, store and rotate all food products to maintain freshness
  • Prepare prep lists
  • Track and report food waste
  • Stock inventory
  • Knife skills and ability to operate kitchen equipment required
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Possess a clear understanding of weights and measures
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 15-30 lbs.
  • Able to lift 30-50 lbs.

Shift(s):

  • AM/PM Shift
  • Part-Time
  • Full-Time

Experience Level: 6 months – 1 year

Pay Type:
Hourly
Pay: $16.00 – $20.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Bartender

Responsibilities

  • Greet Guests and present beverage and food menus
  • Provide drink and food recommendations and answer all related inquiries
  • Check identification to verify Guests are of legal drinking age
  • Take orders from serving staff and directly from Guests
  • Prepare and serve alcoholic and non-alcoholic drinks in accordance with recipes
  • Deliver drinks and food in timely manner while providing friendly and attentive service
  • Cut fruit and garnishes for drinks in accordance with recipes
  • Stock bar and ensure cleanliness behind the bar and lounge area at all times
  • Respond promptly to Guest requests in a polite and professional fashion
  • Attempt to limit problems related to Guests’ excessive drinking by following established procedures
  • Prepare Guest checks and process payments using the POS system
  • Balance cash register at the start and close of each shift
  • Arrange glasses and bar equipment into attractive and functional displays
  • Monitor inventory
  • Order and restock bar inventory
  • Switch out kegs when needed
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Minimum age requirement of 21 years
  • Education or equivalent experience in mixology an advantage
  • Working knowledge of bar equipment
  • Working knowledge of spirits, beer and wine including brand names and garnishes

Skills:

  • Able to lift 15-30 lbs.
  • Able to lift 30-50 lbs.

Shift(s):

  • AM/PM Shift
  • Part-Time

Experience Level: 1 – 2 years

Pay Type:
Hourly
Pay: $16.00 – $16.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Dishwasher

Responsibilities

  • ​Clean and stock dish area to ensure an efficient service
  • Primary duties include rinsing, cleaning and sanitizing of all flatware, plates, glassware, pots, pans and storage containers
  • Set up station including dishwasher and three compartment sinks and maintain their cleanliness throughout shift
  • Safely use chemical cleaning products
  • Sweep and mop dish room and kitchen floors
  • Take out trash, recycling and cardboard boxes throughout shift
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene

Skills:

  • Able to lift 15-30 lbs.
  • Able to lift 30-50 lbs.

Shift(s):

  • AM/PM Shift
  • Part-Time

Experience Level: Entry Level – little to no experience

Pay Type:
Hourly
Pay: $16.00 – $20.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Prep Cook

Responsibilities

  • Clean and stock prep area to ensure an efficient service
  • Receive deliveries and store product
  • Prepare ingredients for dishes offered on the menu according to recipe specifications and within normal production times
  • Wash, chop, grate and slice vegetables to go in various dishes
  • Cut and slice meats to the appropriate portion size
  • Undertake basic cooking duties such as reducing sauces and parboiling food as assigned
  • Maintain high standard and consistency of quality and presentation
  • Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology
  • Label, stock and organize all ingredients on shelves
  • Handle, store and rotate all food products to maintain freshness
  • Track and report food waste
  • Stock inventory
  • Knife skills and ability to operate kitchen equipment required
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Possess a clear understanding of weights and measures
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 15-30 lbs.
  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM/PM Shift
  • Part-Time
  • Full-Time

Experience Level: 1 – 2 years

Pay Type:
Hourly
Pay: $16.00 – $20.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Pantry

Responsibilities

  • Clean and stock pantry to ensure an efficient service
  • Make appetizers, soups and salads according to recipe specifications and within normal production times
  • Wash, chop, grate and slice vegetables to go in various dishes
  • Prepare dressings, spice, rubs, sauces, and garnishes 
  • Maintain high standard and consistency of food quality and presentation
  • Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology
  • Handle, store and rotate all food products to maintain freshness
  • Track and report food waste
  • Stock inventory
  • Knife skills and ability to operate kitchen equipment required
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Possess a clear understanding of weights and measures
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM Shift
  • PM Shift
  • AM/PM Shift
  • Part-Time
  • Full-Time

Experience Level: Entry Level – little to no experience

Pay Type:
Hourly
Pay: $16.85 – $17.50

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Busser

Responsibilities

  • Responsible for setting and resetting dining tables
  • Responsible for overall cleanliness of the dining room before, during and after service
  • Keep service stations stocked and prepared to ensure an efficient service
  • Deliver water and bread in a timely manner
  • Respond promptly to Guest requests in a polite and professional fashion
  • Promptly communicate with server of any other Guests’ requests
  • Remove dishes, glassware and silverware from tables after each course
  • Carry dirty dishes from service station to dish room and return with clean stock
  • Polish silverware
  • Empty trash cans
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM Shift
  • PM Shift
  • AM/PM Shift
  • Part-Time

Experience Level: 6 months – 1 year

Pay Type:
Hourly
Pay: $16.85 – $16.85

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Host/Hostess

Responsibilities

  • Make sure all menus are wiped down, free of spots or stains and complete
  • Make sure entry and doors are clean, free of debris and inviting
  • Check with Manager to assure there are no large parties or private parties you need to know about
  • Review seating chart and organize reservations (planning is everything when running an effective host stand)
  • Ensure dining room is set to restaurant standards
  • Check with the kitchen and service staff to ensure they are ready to accept Guests
  • Answer phones and assist callers with reservations and any other requested information.
  • Greet and acknowledge every Guest with a friendly smile, escort them to their table and present menus
  • Communicate with servers when Guests have been seated in their station
  • Make sure server is aware they have been sat
  • Manage restaurant waiting list to accurately set Guest expectations while maintain an even flow across server stations
  • Say good-bye to all Guests.  Check to make sure everything was wonderful. If there was any kind of problem quickly get a Manager
  • The host or hostess is the first impression the Guest receives when they come to our restaurant, and they are also the last. We want it to be a memorable impression.
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Minimum age requirement of 21 years
  • Education or equivalent experience in mixology an advantage
  • Working knowledge of bar equipment
  • Working knowledge of spirits, beer and wine including brand names and garnishes
  • Possess a clear understanding of weights and measures
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques
  • Valid driver’s license and able to drive a golf cart
  • Knowledge of golf etiquette

Skills:

  • Open Table knowledge an advantage
  • Able to lift 15-30 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • Part-Time
  • Full-Time

Experience Level: 6 months – 1 year

Pay Type:
Hourly
Pay: $16.00 – $16.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Server

Responsibilities

  • Greet and acknowledge every Guest with a friendly smile and introduce yourself
  • Offer beverage, wine and cocktail recommendations
  • Check identification to verify Guests are of legal drinking age
  • Maintain up-to-date knowledge of all menu items and daily specials
  • Be aware of allergy information on menu items
  • Make food and beverage recommendations and answer all related inquiries
  • Take beverage and food orders and enter orders in the POS system
  • Communicate regularly with Guests and anticipate needs (refill drinks, clear plates, etc.)
  • Respond promptly to Guest requests in a polite and professional fashion
  • Process Guest payments including credit card, cash and gift card transactions
  • Maintain a cash bank, if required
  • Keep service stations stocked and prepared to ensure an efficient service
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Working knowledge of spirits, beer and wine including brand names and garnishes

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM/PM Shift

Experience Level: 1 – 2 years

Pay Type:
Hourly
Pay: $16.85 – $16.85

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Prep Cook

Responsibilities

  • Clean and stock prep area to ensure an efficient service
  • Receive deliveries and store product
  • Prepare ingredients for dishes offered on the menu according to recipe specifications and within normal production times
  • Wash, chop, grate and slice vegetables to go in various dishes
  • Cut and slice meats to the appropriate portion size
  • Undertake basic cooking duties such as reducing sauces and parboiling food as assigned
  • Maintain high standard and consistency of quality and presentation
  • Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology
  • Label, stock and organize all ingredients on shelves
  • Handle, store and rotate all food products to maintain freshness
  • Track and report food waste
  • Stock inventory
  • Knife skills and ability to operate kitchen equipment required
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Possess a clear understanding of weights and measures
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM/PM Shift

Experience Level: 1 – 2 years

Pay Type:
Hourly
Pay: $17.00 – $19.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Expeditor/Food Runner

Responsibilities

  • Ensure an efficient flow of orders coming from the kitchen
  • Read tickets and ensure orders are being prepared with the correct priority
  • Check dishes before delivery for accuracy, temperature and presentation
  • Assist in the final preparation, assembly or garnish of dishes
  • Greet and acknowledge every Guest with a friendly smile
  • Deliver food in timely manner while providing friendly and attentive service
  • Announce each menu item as you’re serving the Guest
  • Respond promptly to Guest requests in a polite and professional fashion
  • Promptly communicate with server of any other Guests’ requests
  • Support other tasks as needed (ex: clearing dishes, stocking, garnish prep, etc.)
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM/PM Shift
  • Part-Time

Experience Level: Entry Level – little to no experience

Pay Type:
Hourly
Pay: $16.85 – $16.85

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Bartender

Responsibilities

  • Greet Guests and present beverage and food menus
  • Provide drink and food recommendations and answer all related inquiries
  • Check identification to verify Guests are of legal drinking age
  • Take orders from serving staff and directly from Guests
  • Prepare and serve alcoholic and non-alcoholic drinks in accordance with recipes
  • Deliver drinks and food in timely manner while providing friendly and attentive service
  • Cut fruit and garnishes for drinks in accordance with recipes
  • Stock bar and ensure cleanliness behind the bar and lounge area at all times
  • Respond promptly to Guest requests in a polite and professional fashion
  • Attempt to limit problems related to Guests’ excessive drinking by following established procedures
  • Prepare Guest checks and process payments using the POS system
  • Balance cash register at the start and close of each shift
  • Arrange glasses and bar equipment into attractive and functional displays
  • Monitor inventory
  • Order and restock bar inventory
  • Switch out kegs when needed
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Minimum age requirement of 21 years
  • Education or equivalent experience in mixology an advantage
  • Working knowledge of bar equipment
  • Working knowledge of spirits, beer and wine including brand names and garnishes

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM/PM Shift
  • Full-Time

Experience Level: 2+ years

Pay Type:
Hourly
Pay: $16.85 – $16.85

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Host/Hostess

Responsibilities

  • Make sure all menus are wiped down, free of spots or stains and complete
  • Make sure entry and doors are clean, free of debris and inviting
  • Check with Manager to assure there are no large parties or private parties you need to know about
  • Review seating chart and organize reservations (planning is everything when running an effective host stand)
  • Ensure dining room is set to restaurant standards
  • Check with the kitchen and service staff to ensure they are ready to accept Guests
  • Answer phones and assist callers with reservations and any other requested information.
  • Greet and acknowledge every Guest with a friendly smile, escort them to their table and present menus
  • Communicate with servers when Guests have been seated in their station
  • Make sure server is aware they have been sat
  • Manage restaurant waiting list to accurately set Guest expectations while maintain an even flow across server stations
  • Say good-bye to all Guests.  Check to make sure everything was wonderful. If there was any kind of problem quickly get a Manager
  • The host or hostess is the first impression the Guest receives when they come to our restaurant, and they are also the last. We want it to be a memorable impression.
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene

Skills:

  • Able to lift 15-30 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM/PM Shift

Experience Level: Entry Level – little to no experience

Pay Type:
Hourly
Pay: $16.85 – $17.50

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Server

Responsibilities

  • Greet and acknowledge every Guest with a friendly smile and introduce yourself
  • Offer beverage, wine and cocktail recommendations
  • Check identification to verify Guests are of legal drinking age
  • Maintain up-to-date knowledge of all menu items and daily specials
  • Be aware of allergy information on menu items
  • Make food and beverage recommendations and answer all related inquiries
  • Take beverage and food orders and enter orders in the POS system
  • Communicate regularly with Guests and anticipate needs (refill drinks, clear plates, etc.)
  • Respond promptly to Guest requests in a polite and professional fashion
  • Process Guest payments including credit card, cash and gift card transactions
  • Maintain a cash bank, if required
  • Keep service stations stocked and prepared to ensure an efficient service
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Working knowledge of spirits, beer and wine including brand names and garnishes

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Experience Level: 1 – 2 years

Pay Type:
Hourly
Pay: $16.85 – $16.85

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Prep Cook

Responsibilities

  • Clean and stock prep area to ensure an efficient service
  • Receive deliveries and store product
  • Prepare ingredients for dishes offered on the menu according to recipe specifications and within normal production times
  • Wash, chop, grate and slice vegetables to go in various dishes
  • Cut and slice meats to the appropriate portion size
  • Undertake basic cooking duties such as reducing sauces and parboiling food as assigned
  • Maintain high standard and consistency of quality and presentation
  • Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology
  • Label, stock and organize all ingredients on shelves
  • Handle, store and rotate all food products to maintain freshness
  • Track and report food waste
  • Stock inventory
  • Knife skills and ability to operate kitchen equipment required
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Possess a clear understanding of weights and measures
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM/PM Shift
  • Part-Time

Experience Level: 6 months – 1 year

Pay Type:
Hourly
Pay: $17.00 – $19.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Dishwasher

Responsibilities

  • ​Clean and stock dish area to ensure an efficient service
  • Primary duties include rinsing, cleaning and sanitizing of all flatware, plates, glassware, pots, pans and storage containers
  • Set up station including dishwasher and three compartment sinks and maintain their cleanliness throughout shift
  • Safely use chemical cleaning products
  • Sweep and mop dish room and kitchen floors
  • Take out trash, recycling and cardboard boxes throughout shift
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Possess a clear understanding of weights and measures
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM/PM Shift

Experience Level: Entry Level – little to no experience

Pay Type:
Hourly
Pay: $16.85 – $18.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Host/Hostess

Responsibilities

  • Make sure all menus are wiped down, free of spots or stains and complete
  • Make sure entry and doors are clean, free of debris and inviting
  • Check with Manager to assure there are no large parties or private parties you need to know about
  • Review seating chart and organize reservations (planning is everything when running an effective host stand)
  • Ensure dining room is set to restaurant standards
  • Check with the kitchen and service staff to ensure they are ready to accept Guests
  • Answer phones and assist callers with reservations and any other requested information.
  • Greet and acknowledge every Guest with a friendly smile, escort them to their table and present menus
  • Communicate with servers when Guests have been seated in their station
  • Make sure server is aware they have been sat
  • Manage restaurant waiting list to accurately set Guest expectations while maintain an even flow across server stations
  • Say good-bye to all Guests.  Check to make sure everything was wonderful. If there was any kind of problem quickly get a Manager
  • The host or hostess is the first impression the Guest receives when they come to our restaurant, and they are also the last. We want it to be a memorable impression.
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene

Skills:

  • Open Table knowledge an advantage
  • Able to lift 15-30 lbs.

Shift(s):

  • PM Shift
  • Part-Time

Experience Level: 6 months – 1 year

Pay Type:
Hourly
Pay: $16.85 – $18.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Line Cook

Responsibilities

  • Clean and stock line to ensure an efficient service
  • Prepare all food items as directed in a sanitary and timely manner
  • Follow recipes, controls, portion and presentation specifications as set by the restaurant
  • Follow proper plate presentation and garnish set up for all dishes
  • Maintain high standard and consistency of food quality and presentation
  • Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology
  • Handle, store and rotate all food products to maintain freshness
  • Prepare prep lists
  • Track and report food waste
  • Stock inventory
  • Knife skills and ability to operate kitchen equipment required
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Possess a clear understanding of weights and measures
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • PM Shift
  • Part-Time

Experience Level: 6 months – 1 year

Pay Type:
Hourly
Pay: $17.00 – $19.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Prep Cook

Responsibilities

  • Clean and stock prep area to ensure an efficient service
  • Receive deliveries and store product
  • Prepare ingredients for dishes offered on the menu according to recipe specifications and within normal production times
  • Wash, chop, grate and slice vegetables to go in various dishes
  • Cut and slice meats to the appropriate portion size
  • Undertake basic cooking duties such as reducing sauces and parboiling food as assigned
  • Maintain high standard and consistency of quality and presentation
  • Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology
  • Label, stock and organize all ingredients on shelves
  • Handle, store and rotate all food products to maintain freshness
  • Track and report food waste
  • Stock inventory
  • Knife skills and ability to operate kitchen equipment required
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Possess a clear understanding of weights and measures
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM/PM Shift

Experience Level: 6 months – 1 year

Pay Type:
Hourly
Pay: $16.85 – $18.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Server Assistant

Responsibilities

  • Keep service stations stocked and prepared to ensure an efficient service
  • Greet and acknowledge every Guest with a friendly smile
  • Assist servers in properly serving food and beverages
  • Anticipate and respond promptly to Guest requests in a polite and professional fashion
  • Promptly communicate with server of any other Guests’ requests
  • Remove dishes, glassware and silverware from tables after each course
  • Carry dishes from service station to dish room and return with clean stock
  • Comply with sanitation regulations and safety standards
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene

Skills:

  • Guard Card required
  • Toast POS knowledge an advantage
  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • PM Shift
  • Part-Time

Experience Level: Entry Level – little to no experience

Pay Type:
Hourly
Pay: $16.85 – $16.85

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Expeditor/Food Runner

Responsibilities

  • Ensure an efficient flow of orders coming from the kitchen
  • Read tickets and ensure orders are being prepared with the correct priority
  • Check dishes before delivery for accuracy, temperature and presentation
  • Assist in the final preparation, assembly or garnish of dishes
  • Greet and acknowledge every Guest with a friendly smile
  • Deliver food in timely manner while providing friendly and attentive service
  • Announce each menu item as you’re serving the Guest
  • Respond promptly to Guest requests in a polite and professional fashion
  • Promptly communicate with server of any other Guests’ requests
  • Support other tasks as needed (ex: clearing dishes, stocking, garnish prep, etc.)
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • PM Shift
  • Part-Time

Experience Level: Entry Level – little to no experience

Pay Type:
Hourly
Pay: $16.85 – $16.85

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.


Pastry Chef

Responsibilities

  • Create and develop dessert recipes and menus to complement the restaurant’s cuisine
  • Creating items that meet our budgeted cost goals
  • Keep pace with consumer trends/demands
  • Maintain high standard and consistency of quality and presentation
  • Maintain in-depth knowledge of nutrition, common allergies, dietary restrictions and food terminology
  • Establish and maintain proper inventory levels
  • Order product to cover flow of business without excessive purchasing
  • Handle, store and rotate all bakery products to maintain freshness
  • Track and report bakery waste
  • Provide proper and detailed training for hourly personnel
  • Maintain proper staffing levels at all times
  • Knife skills and ability to operate kitchen equipment required
  • Maintain clean and orderly service areas and complete side work duties
  • Comply with established safety and sanitation standards
  • Adhere to company policies and standard procedures

Qualifications:

  • Able to work in a high energy and fast paced work environment
  • Able to perform quality work efficiently with minimal supervision
  • Requires a good sense of prioritization and organizational skills
  • Able to multi-task while maintaining a sense of urgency
  • Accuracy and high attention to detail
  • Able to project a friendly and helpful attitude
  • Able to work as part of a Team
  • Demonstrate honesty and integrity
  • Must be dependable and timely
  • Able to work a flexible schedule
  • Weekends, holidays and evenings required
  • High standard of personal appearance and hygiene
  • Possess a clear understanding of weights and measures
  • Possess knowledge of safe food-handling, sanitary kitchen conditions and proper hand washing techniques

Skills:

  • Able to lift 30-50 lbs.
  • Able to stand, walk, lift, twist and bend for up to 8 hours a day

Shift(s):

  • AM/PM Shift
  • Full-Time

Experience Level: 2+ years

Pay Type:
Hourly
Pay: $16.00 – $19.00

The job description doesn’t imply an employment contract, nor is it intended to include a comprehensive listing of daily activities, duties or responsibilities required of the Employee for this job. Other tasks may be assigned based on business needs and the department supervisor’s request.