The Cook 1 is an entry level position and works under the guidance of the Sous Chef to maintains standards established by the Executive Chef for the preparation and presentation of food in their assigned kitchen. This includes preparation. Tasting, presentation, and sanitation.
The Cook 1 is an entry level position and works under the guidance of the Sous Chef to maintains standards established by the Executive Chef for the preparation and presentation of food in their assigned kitchen. This includes preparation. Tasting, presentation, and sanitation.
Greet restaurant patrons and answer phone calls. Assure patrons are seated promptly assuring that guests have a favorable dining experience. You will report to the Venue Manager.
Greet restaurant patrons and answer phone calls. Assure patrons are seated promptly assuring that guests have a favorable dining experience. You will report to the Venue Manager.
The Cook 2 is an experienced level position responsible for providing high-quality, fresh food to guests at eating establishments. You will report to the Sous Chef.
The busser resets tables in a as guests leave the restaurant. Bussers are also responsible for the grooming of the entire restaurant and its perimeters, and supporting servers and service staff with refills and clearing tables. You will report to the Venue Manager.