Job Description
Job Description Job Description
Join the restaurant team in a front-of-house or back-of-house role supporting outstanding guest experiences and efficient daily operations. Front-of-house team members may work across the host stand, seating, serving, guest relations, bar operations, and other service areas. Sous chefs and cooks will support food preparation, line cooking, kitchen shift leadership, menu execution, plating, and overall kitchen operations. These positions report to the Executive Chef and General Manager, with the greatest staffing needs during dinner service, catering and events, and weekends.
Responsibilities
- Deliver attentive guest service and support seating, serving, guest relations, and bar operations.
- Take and process guest orders accurately.
- Prepare food and execute menu items according to established standards.
- Perform line cooking, plating, and kitchen production.
- Support kitchen shift leadership and daily kitchen operations.
- Maintain food safety and kitchen sanitation practices.
- Provide dining and operational support during dinner service, catering and events, and weekend service.
Required Qualifications
- 3+ years of experience in restaurant operations.
- Culinary training or hospitality coursework.
Preferred Qualifications
- Food preparation and cooking techniques.
- Knowledge of food safety and kitchen sanitation.
- Experience with POS systems.
- Customer service and communication skills.
