Jobs

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Open Positions

Kitchen Manager

The kitchen manager will balance the business needs by supervising day-to-day operations in the back-of-house. Excellent communication skills – solution-based are a necessity.  Ensuring guests pleasant experience through the palate is crucial.  They will partner with department managers, as well as the general manager, to communicate needs and trouble-shoot issues in a solution-based dialogue.  The kitchen manager oversees optimizing and streamlining procedures, growing and building the BOH team, developing the menu and recipes and managing inventory.  Assisting with bottom line profitability is critical. The kitchen manager makes it a priority to scrutinize everything that goes on in the kitchen, from ingredient quality and food safety to the plating of the final dish.

Host

We are seeking a full-time or part-time, dynamic Host to help create a fun, vibrant atmosphere.  This role is the first impression to food, service and spirits.  The ideal candidate will be efficient, meticulous, and open to learning and suggestions. Please be prompt, reliable, respectful, and always carry a gracious, positive and hospitable attitude.  Weekends and evenings are a must. Candidate qualities: Excellent energy and personality. Great communication and hospitality skills.  Team-focused, loves helping others; others are thrilled to work alongside you.  Solution-oriented and actively looking to resolve issues before they arise

Line Cook

We are looking for the right person to round out our team in our dynamic evolving establishment. The qualified candidate will have the ability to operate effectively in a diverse environment while maintaining a positive, respectful, productive and compliant work environment.  Knowledge of food safety, sanitation, proper storage and handling procedures is required.  Responsibilities include preparing foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use. Following basic recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, trimming, and cutting for consumption in the restaurant.  Equally important is a passion for food, a creative flair and positive attitude.