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.
Responsible for providing drink service while ensuring guests are served, and ensuring all procedures regarding alcohol dispensing are followed. You will report to the Food & Beverage Manager/Beverage Manager.
The Lead Line Cook (Cook 3) is an advanced experienced level position responsible for providing high-quality, fresh food to guests at eating establishments. You will report to the Sous Chef of your Venue.
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 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.
You will serve food and drinks in a thoughtful manner ensuring a positive dining experience. You will report to the Food & Beverage Shift Manager.
Responsible for providing drink service while ensuring guests are served, and ensuring all procedures regarding alcohol dispensing are followed. You will report to the Food & Beverage Manager/Beverage Manager.
The Kitchen Expeditor ensures service staff and guests receive the highest quality food and dining experience; make sure orders are prepared and garnished then delivered at the appropriate hot or cold temperature. Ensure menu items are served. You will report to the Chef De Cuisine.
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.