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Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory and complying with safety and cleanliness standards. Ordering and maintaining FIFO inventory levels One should be able to manage the kitchen staff and guide them to deliver quality food on time.

Line Cook prepares food and makes sure Servers deliver each dish to customers in a timely manner. A Line Cook is responsible for that station’s workflow and getting meals out on time. They oversee the cooking process from start to finish and determine how much time each step requires.

The Servers / Wait Staff member takes orders from customers, serves food and beverages, offers menu suggestions, answers customer questions, maintains cleanliness standards, and ensures a pleasant dining experience. They work as a team to deliver exceptional service and ensure customer satisfaction.

Bartenders work directly with customers by mixing and serving drink orders. Responsibilities include verifying age requirements, knowing alcohol pairing and tastes, knowing how to make traditional drinks, pouring draft beers, processing payments, managing inventory and cleaning bar supplies.

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