LINE COOK: Full-time

Reports to Executive Chef

Must possess solid cooking skills. Sauté, Grill, and pantry experience. Responsible for preparation of station as well as working said station during the service. Motivated with a will broaden skills. Expected to maintain a clean working environment in the station and kitchen as a whole. True team player!

BUSPERSON: Full-time and Part-time

Reports to Restaurant Manager

Capable of fluently speaking and understanding the English language. Takes direction well, works independently with supervision, and willing to learn new skills associated with other restaurant positions. Punctuality is a must. Knowledgeable of the contents of the restaurant’s policy manual.

Knowledgeable of the restaurant’s table numbering system and dining room floor plan.
Team player. Communicates with and assists food servers and other bussers to maintain service efficiency and ensures guest satisfaction.

Maintains cleanliness of and restocks the front of the house area. Assists in polishing silverware and glassware. Serves, water, bread and butter to guests and provides refills of water and soft beverages as needed. Replaces guest’s napkins when necessary. Maintains vigilant observation of dining room guest dinner progress and removes dirty dishes and utensils from tables between courses, replaces silverware when necessary. Clears all guests plates only when all guests are complete. Crumbs table. Cleans and resets vacated tables, checking under table and chairs for debris. Returns dirty dishes, silverware, and utensils to dishwashing area, and glassware to dishwashing area or bar. Inform hostess when tables are reset and available for guest seating. Clean or vacuum floors at the end of service, and assist in maintaining the dining room cleanliness. Report guests requests to Server and any problems to Server and Manager.

DISHWASHER: Full-time and Part-time

Reports to Executive Chef

Punctual, fluent in speaking and understanding the English language. Washes and stores all dishes, trays, eating utensils, cups, glassware, pots, pans, and small equipment used in the kitchen. Capable of maintaining pace with the flow rate of kitchen operations. Maintains the dish room and dish machine in a sanitary and efficient manner. Capable in assisting in light prep work. Cleans and mops floors at the end of the service.