Work with Us

Host/Hostess Job Description
– Maintain acceptable standards of personal hygiene and complies with department dress code.
– Follow safety regulations; report injuries or any unsafe conditions and work practices to the supervisor.

Job Requirements
– Ability to follow verbal instructions
– Previous experience preferred but not required. Will train on the job.
– Fundamental understanding of sanitation, cleanliness and personal hygiene.
– Regular, predictable and reliable attendance
– Be able to work in a standing position for long periods of time
– Reliable transportation needed.
– Reports to work as scheduled
– Be available Weekends and Holidays. 

Dishwasher Job Description
– Wash dishes, utensils, and pots.
– Operate dish washing equipment (sinks, etc.).
– Distribute and store clean pots, dishes and utensils.
– Clean and sanitize production equipment, work surfaces and kitchen according to cleaning schedules and procedures.
– Empty trash containers as required.
– Maintain assigned work station in a safe and sanitary condition.
– Maintain acceptable standards of personal hygiene and complies with department dress code.
– Follow safety regulations; report injuries or any unsafe conditions and work practices to the supervisor.

Job Requirements
– Ability to follow verbal instructions
– Previous experience preferred but not required. Will train on the job.
– Fundamental understanding of sanitation, cleanliness and personal hygiene.
– Regular, predictable and reliable attendance
– Requires moderate physical effort. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds.
– Be able to work in a standing position for long periods of time
– Reliable transportation needed.
– Reports to work as scheduled
– Be available Weekends and Holidays. 

Server Job Description
-Greets all guests with enthusiasm and friendliness
-Answers guest questions about food, beverages, and our facility accurately and in a friendly manner
-Processes food and beverage orders correctly from customers
-Total checks for customers and accept payment for services. Return change to guest.
-Identifies food orders when ready and delivers items to tables in a timely manner
-Maintains a professional appearance at all times
-Reports to work as scheduled, in uniform, and ready to be in position
-Does side work during non-busy hours
-Maintains full knowledge of menus, recipes, and other pertinent information
-Work closely with other staff to ensure efficiency
-Speaks to guests with enthusiasm and friendliness at all times
-Maintains a safe, clean, organized, and stocked work area
-Clean, sweep, mop, etc. assigned areas (including restrooms)
-Clean and sterilize dishes and kitchen utensils
-Stock stations with items such as ice, napkins, straws, etc.

Job Requirements
– Must be able to work flexible shifts and schedules, including weekends
– Must have the ability to handle money
– Must be able to lift and carry 30 pounds
– Must be able to stand, walk, lift and bend for long periods of time
-Excellent people skills and outgoing personality
– Must be able to work in a face paced restaurant environment
– Honest
– Reliable transportation needed.
– Reports to work as scheduled
– Be available Weekends and Holidays
– Must have Alcohol Server Permit PRIOR to start of employment 

Cook Job Description
– Prepares a variety of food items using recipes for cooking in broilers, ovens, grills and a variety of other kitchen equipment.
– Assumes 100% responsibility for quality of products served.
– Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
– Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period.
– Portions food products prior to cooking according to standard portion sizes and recipe specifications.
– Knowledge and understanding of the proper cooking of eggs & egg products
– Need to know terminology used in recipes, cooking and menus.
– Maintains a clean and sanitary work station area including work tables
– Follows proper plate presentation and garnish set up for all dishes.
– Handles, stores and rotates all products properly.
– Completes required tasks within assigned time frames.
– Assists in food prep assignments during off-peak periods as needed.
– Performs related duties such as helping to wash dishes as needed, preparing recycling, cleaning around restaurant and help with any other projects as assigned by the kitchen manager.
– Performs other related duties as assigned by the manager-on-duty.

Job Requirements
– A minimum of 2-3 years of experience
– Must be able to communicate clearly with managers, kitchen and dining room personnel.
– Be able to reach, bend, stoop and frequently lift up to 50 pounds.
– Be able to work in a standing position for long periods of time (up to 9 hours).
– Ability to work unsupervised
– Excellent people skills and outgoing personality
– Maintain a professional appearance at all times
– Maintain a full knowledge of menus, recipes and other pertinent information

– Reliable transportation needed.
– Reports to work as scheduled
– Be available Weekends and Holidays.

Kitchen Manager Job Description
– Responsible for the development and operation of their team to support one of the most critical factors in our success, food quality
– Manage our food quality standards by consistently monitoring the temperature of hot food as well as
insuring that our cold food is stored according to standards
– Help in the preparation and design of all food.
– Produce high quality plates, both in design and taste.
– Help ensure that the kitchen operates in a timely manner that meets our quality standards.
– Fill in for the Executive Chef in planning and directing food preparation when necessary.
– Maintain assigned work station in a safe and sanitary condition.
– Maintain acceptable standards of personal hygiene and complies with department dress code.
– Comply with and enforce sanitation Regulations and safety standards.
– Responsible for the development and operation of their team to support one of the most critical factors in our success, food quality
– Manage our food quality standards by consistently monitoring the temperature of hot food as well as insuring that our cold food is stored according to standards
– Responsible for Food Safety
– Develop and cross train all team members.
– Identify, seize control and solve of any problematic situation.
– Ensure that the kitchen operates in a timely manner that meets our quality standards.
– Assign Daily work stations, manage breaks and other day to day operations. Schedule staff according to business needs
– Enforce Core Values and improve performance
– Provide oversight to the cleaning program as written
– Insure consistent and accurate records are kept for temperature logs, Critical Control Points, RQAs
– Insure consistent application of the timed holding system
– Monitor/manage breakfast & cold entrée waste daily (day shift)
– Manage food cost related to all sub category product mix gaps
– Manage inventory rotation and product storage standards

Job Requirements
– Understanding of various cooking methods, ingredients, equipment and procedures.
– Understanding all key business standards related to food, service and cleanliness.
– Effectively lead the development of others, including work relationships, with emphasis on an
exceptional work environment for all employees.
– Maintain a full knowledge of menus, recipes and other pertinent information.
– Be able to communicate clearly with owners, managers, kitchen and dining room personnel. Develop a mutual respect among team members to insure success and excellence.
– Requires moderate physical effort. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds.
– Be able to work in a standing position for long periods of time (up to 9 hours).
– Reliable transportation needed.
– Reports to work as scheduled
– Be available Weekends and Holidays.

Sous Chef Job Description
- Help in the preparation and design of all food.
- Produce high quality plates, both in design and taste.
- Help ensure that the kitchen operates in a timely manner that meets our quality standards.
- Fill in for the Executive Chef in planning and directing food preparation when necessary.
- Maintain assigned work station in a safe and sanitary condition.
- Maintain acceptable standards of personal hygiene and complies with department dress code.
- Comply with and enforce sanitation Regulations and safety standards.
- Responsible for the development and operation of their team to support one of the most critical factors in our success, food quality
- Manage our food quality standards by consistently monitoring the temperature of hot food as well as insuring that our cold food is stored according to standards
- Responsible for Food Safety
- Develop and cross train all team members.
- Identify, seize control and solve of any problematic situation.
- Ensure that the kitchen operates in a timely manner that meets our quality standards.
- Assign Daily work stations, manage breaks and other day to day operations. Schedule staff according to business needs
- Enforce Core Values and improve performance
- Provide oversight to the cleaning program as written
- Insure consistent and accurate records are kept for temperature logs, Critical Control Points, RQAs
- Insure consistent application of the timed holding system
- Monitor/manage breakfast & cold entrée waste daily (day shift)
- Manage food cost related to all sub category product mix gaps
- Manage inventory rotation and product storage standards

Job Requirements
- Must have Food Handler's Manager Certification or obtain it within 30 days of employment.
- Understanding of various cooking methods, ingredients, equipment and procedures.
- Understanding all key business standards related to food, service and cleanliness
- Effectively lead the development of others, including work relationships, with emphasis on an
exceptional work environment for all employees
- Maintain a full knowledge of menus, recipes and other pertinent information
- Be able to communicate clearly with owners, managers, kitchen and dining room personnel. Develop a mutual respect among team members to insure success and excellence
- Requires moderate physical effort. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds.
- Be able to work in a standing position for long periods of time (up to 9 hours).
- Reliable transportation needed.
- Reports to work as scheduled
- Be available Weekends and Holidays.

 Executive Chef Job Description
– Plan and direct food preparation and culinary activities.
– Produce high quality plates, both in design and taste.
– Estimate food requirements and food/labor costs
– Help ensure that the kitchen operates in a timely manner that meets our quality standards.
– Resourcefully solve any issues that arise and seize control of any problematic situation.
– Maintain assigned work station in a safe and sanitary condition.
– Maintain acceptable standards of personal hygiene and complies with department dress code.
– Comply with and enforce sanitation Regulations and safety standards.
– Responsible for the development and operation of their team to support one of the most critical factors in our success, food quality
– Manage our food quality standards by consistently monitoring the temperature of hot food as well as insuring that our cold food is stored according to standards
– Responsible for Food Safety
– Develop and cross train all team members.
– Ensure that the kitchen operates in a timely manner that meets our quality standards.
– Assign Daily work stations, manage breaks and other day to day operations. Schedule staff according to business needs
– Enforce Core Values and improve performance
– Provide oversight to the cleaning program as written
– Insure consistent and accurate records are kept for temperature logs, Critical Control Points, RQAs
– Insure consistent application of the timed holding system
– Monitor/manage breakfast & cold entrée waste daily (day shift)
– Manage food cost related to all sub category product mix gaps
– Manage inventory rotation and product storage standards

Job Requirements
– Must have Food Handler’s Manager Certification or obtain it within 30 days of employment.
– Understanding of various cooking methods, ingredients, equipment and procedures.
– Understanding all key business standards related to food, service and cleanliness
– Effectively lead the development of others, including work relationships, with emphasis on an
exceptional work environment for all employees
– Be able to communicate clearly with owners, managers, kitchen and dining room personnel. Develop a mutual respect among team members to insure success and excellence
– Be able To delegate daily tasks and hold team accountable for those tasks.
– Maintain a full knowledge of menus, recipes and other pertinent information.
– Keep up with cooking trends and best practices
– Be able to communicate clearly with managers, kitchen and dining room personnel.
– Requires moderate physical effort. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds.
– Be able to work in a standing position for long periods of time (up to 9 hours).
– Reliable transportation needed.
– Reports to work as scheduled
– Be available Weekends and Holidays.