POSITION SUMMARIES

Experience Guidelines:

FD – Fine dining
FS – Full service restaurant, including sit down dining and full bar service
FN – Family dining restaurant without alcohol service, or bar/grill with limited alcohol service.
FF – Fast food restaurant without alcohol service
EN – Entry level, no experience necessary

Front of the House:  Front of the house employees have direct contact with guests, must have good social skills and must maintain a clean personal appearance at all times.

Host/Hostess.  Greets arriving guests, assigns tables while balancing customer flow among servers.  Able to communicate effectively with our adult, upscale clientele and with other front of the house staff.  Prior experience as either a host/hostess or server is a plus.  Minimum experience level:  FN

Servers.  Ideal candidates have prior fine dining experience (can describe all menu items, including ingredients and preparation technique, perform full wine service and confidently assist guests in bar service).  Servers must be able to handle multiple tasks simultaneously, and coordinate with the Executive Chef and his staff to deliver freshly prepared meals in a timely fashion.  Minimum experience level:  FS

Busser.  Assists servers in serving guests, refill water glasses as needed, remove dishes/glassware after dinner courses, resets tables and restocks dining stations as needed.  May assist cleanup crew as needed.  Minimum experience:  EN

Bartender.  Take beverage orders from servers and beverage and appetizer orders directly from restaurant guests either at our bar or in our cocktail area.  Prior bar or server experience mandatory, exposure to wine service helpful.  Minimum experience:  FN.

Back of the House.  Back of the house employees create consistently high quality, tastefully presented food.  Those on the cook line must take pride in their craft, have respect for the high quality ingredients we use, and be mindful of waste and inefficiency.  Our small size and high level of loyal clientele may at times put you in direct contact with guests, so good social skills and professional appearance are also important.

Executive Chef.  This is a hands-on position; not only will you work the line, but you will direct back of the house staff, work with the owners to develop all menus, plan and execute special events, order supplies, control food costs and inventory, and maintain health and sanitation standards.  Formal culinary training a plus; significant work experience mandatory.

Lead Line Cook/Sous Chef.  Works closely with Executive Chef in the production of fine dining courses.  Strong grill, sauté, plating and set up skills.  Formal culinary training or equivalent work experience a plus.  Minimum experience:  FD.

Line Cook.  Before service prep as directed by the Executive Chef, appetizer station, plate setup.  Formal culinary training or equivalent work experience a plus.  Minimum experience:  FN.

Prep Cook.  Works in the morning to prepare for evening dinner service.  Duties include making salad dressings, preparing salads, desserts and other items as directed by the Executive Chef.  Must have good culinary skills and technique and understand common culinary directions as you will be working independently.  Formal culinary training or equivalent work experience a plus.  Minimum experience:  FN.

Dish/Cleanup.  Wash and store all dishes, trays, glassware, crystal, chef pots, pans and cooks tools.  Works closely with the Executive Chef and the culinary team.  Responsible for pre-opening duties such as tidying up restaurant entrance, parking lot and dock areas.  Must be able to remove refuse at the end of dinner service.  Quickness and physical strength is a must.  Minimum experience:  EN