The overriding and most important function of each employee is to strive to provide the finest in friendly service and quality product.

 

Bartenders/Servers

Welcome guests

Adhere to all food safety and quality regulations

Handle cash, credit card, and debit card transactions

Maintain a clean work and dining area

 

Dishwashers

Responsible for cleaning dishes to ensure that the kitchen has a steady supply of clean plates, bowls, silverware, pots, pans, and glasses

 

Bussers

 Oversee setting and clearing of tables

Provide a clean and tidy environment for restaurant patrons

Remove used dishes, re-set silverware and fill beverages for diners.

 

COOKS

Prepare food products for all menu items

Ensure fresh stock of food items

Prepare food items for banquets

General knowledge of food service sanitation and kitchen safety

Maintain overall cleanliness of kitchen area

Use of cleaning agents

Work near hot surfaces

Perform other duties as assigned or needed                                            

 

Requirements:

Ability to stand, walk, bend, etc for extended periods, and lift up to 25 lbs. Occasionally lift up to 50 lbs.

Strong task and time management abilities.

Meets state minimum age to serve alcohol (bartender).

Availability to work nights, weekends, and holidays.

Positive attitude.

Additional education, training, certificates, or experience may be required.